Nothing whispers romance like French cuisine. There’s just something inherently gorgeous about French food. Same can be said of travel to France and Quebec, and learning the language. All things French evoke atmosphere. So too with the food. So what better time than February – a month celebrating family and love – to dust off the skillet and create some lovely French recipes? This weekend I used two of my favourite Gay Lea Food products to create a lovely romantic and delicious meal. I hope this will be the best crepes recipe you have ever tried too.
First the dinner crepes: we had only a few dinner things in the house that were suitable for the filling in this recipe, but I knew we had the staples. There are so many ways to fill crepes you could do like the French and eat them pretty much any time of day. I knew I did not want Nutella crepes. That’s a recipe for children. For us, crepes are a treat and maybe once a year we order them at the restaurant. I am trying to eat healthier as you might recall so we are attempting to dine at home on food that is also homemade so we mostly used healthy ingredients for our crepes. The dinner crepes were swiss cheese and ham and they turned out scrumptious. Recipe at end of this post. I used Gay Lea unsalted butter for both the dinner and the dessert crepes. But I used the Gay Lea Coconut whipped cream for the dessert crepes. I actually think next time I might plan a bigger batch so we can each have two dinner crepes. Be warned the recipes that follow made enough for a family of four for dinner and dessert, but there wasn’t a crumb left over and we might actually have kept eating if I had made a wee bit more.
I have been wanting to make crepes for easily one year. I heard they were uber difficult to make, so I put it off. But with Valentine’s Day just around the corner well I thought I would create a meal that was as pretty to eat as it is to look at. So I finally set about to create crepes. The kids helped. This could easily lend itself to a romantic meal for two. In our case, well the kids both do French immersion at school and I know they love crepes so I incorporated both romance and family meals together.
We started with the eggs and flour and Gay Lea unsalted butter. I kept some Gay Lea coconut whipped cream on hand for the dessert crepes (let’s be honest, that’s the part I was most looking forward to.) You might have thought that French food was tricky. I did too. Until recently.
Then came the dessert crepes, the real part I had been waiting for. Easy peasy and so delicious. After making four really great dinner crepes I felt pretty confident making the dessert crepes. We added fresh fruit, a hint of real milk chocolate and a dollop of Gay Lea Whipped cream.
A few facts about the whipped cream I love:
Gay Lea’s Real Whipped Cream:
- – Made with real cream
- – Nut-Free
- – Kosher and Halal certified
- Gay Lea’s Real Coconut Whipped Cream:
– Real ingredients – Made with REAL coconut cream
– Non-dairy, lactose- and gluten-free but remains 100% delicious
– Great taste – Smooth, natural mouth feel and exceptional coconut
- – Convenient – A quick dollop adds tropical flavour to any treat, dessert or beverage and tastes great too. But since we are always watching what we eat and striving to be healthy, we added just a small amount. Have I mentioned how much I love the line up of lactose free products at Gay Lea? Because I do love having that option. For many years I was dairy free and I can still find too much dairy overwhelming at times, but now there is a lactose free sour cream and a lactose free whipped cream made by Gay Lea. That is so exciting! This whipped cream is gluten free too!
This is how the inside of the crepes looked for dessert. For the big picture see the first image posted here. These were so great!! I loved them and so did everyone else.
Now, tell me have you made crepes before?
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Disclosure: “I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
- 4 eggs
- 1½ cups of flour
- 1 cup of milk
- ½ cup of water
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of butter
- Super hot skillet
- 1 dish of chopped or sliced ham
- sliced swiss cheese (6-8 pieces)
- For dessert crepes omit ham and cheese
- Add one chopped banana
- 5 chopped strawberries
- one bar of chopped chocolate
- one can coconut Gay Lea whipped cream
- Combine flour and milk, water, sugar and salt. Blend. Add eggs. Blend with mixer. Melt butter in skillet and then pour butter into the batter. Set the batter inside the fridge for 15 minutes.
- Heat skillet to high.
- Pour extremely thin layer of batter into the skillet. Tilt the skillet around so the crepe will fill most of the surface area. Keep a close eye and reduce heat to medium. Flip gently with fingers or a spatula when the one side looks ready.
- Do this four times. Set each individual crepe aside and then fill with one slice of cheese each and one piece of ham (this can be shaved.)
- Fold the sides of the crepe in. Place back in skillet for a minute or two so cheese melts.
- Flip the bottom up and the top over and the crepe should be ready to plate.
- For dessert crepes:
- (If you have enough batter left just use remaining batter. If not, then repeat the recipe above.)
- Do the above recipe but omit the ham and cheese and instead add whatever fruits and chocolate you want. For Valentine's day we added strawberries and bananas and chocolate to each.
- Mine was just bananas and chocolate.
- Once you have folded the dessert crepes put them in the oven for about five minutes.
- Plate and Serve with a sprinkling of either icing sugar, or cocoa powder.
- Top with Gay Lea Whipped Cream. And a Strawberry.