Recipes

Recipe: Crepes Party

Prep time: 30 minutes (plus 30 minutes for refrigeration) | Cook time: 20 minutes | Serves: 6-8 by Kelly Minter
Crepes

When I consider what was important to my spiritual formation during my growing-up years in the church, it wasn’t the Gruyère cheese puffs. Rather, it was the people who loved me with the patience and nurturing of Christ, often over meals. In the book of Deuteronomy, God told the people of Israel to teach their children about His ways when they woke up and went to bed and as they went about their days. I think this included while they gardened, cooled, and served the meals. I got this at the church potlucks and gatherings.

Crepes

  • 6 tablespoons butter, unsalted
  • 1 ½ cups flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 ½ cups milk, more if needed

Filling and topping ideas

  • Apple, sliced with Brie cheese slices
  • Chocolate ganache with whipping cream and sliced strawberries
  • Hazelnut spread with hazelnut piece and whipping cream
  • Banana, chocolate ganache
  • Banana, hazelnut
  • Peaches and whipped cream
  • Sautéed spinach with garlic and olive oil and shredded cheese with béchamel sauce
  • Ham and cheese slices
  • Spinach, chicken, and goat cheese
  • Confectioner’s powdered sugar, chocolate glaze, or herbs to decorate

Instructions

  1. Melt the butter in the microwave for 1 minute and set aside.
  2. In a large bowl add the flour, sugar, and salt. Make a well in the center of the flour mixture and add the eggs. Whisk well until mixed. Pour half of the milk into the eggs and whisk constantly to prevent lumps; continue adding the rest of the milk. Mix all until it makes a smooth batter. Gradually add the butter. At this point, the batter will be the consistency of a thin cream. Cover and let refrigerate for 30 minutes.
  3. Heat the crepe pan and drop a small piece of butter to coat the pan (only necessary for the first crepe). With a ladle, drop about 3 tablespoons of the batter (you may need more if the pan is larger). Do not add too much batter of the crepe will be too thick.
  4. Using an offset spatula, spread the batter around. Fry crepe over medium heat until it is set on top and brown underneath, about 1 minute. Carefully loosen the edges with the spatula and turn the crepe over. Let it fry until its brown on the other side. At this point, slide the crepe onto a platter and keep making them until the batter is finished.
  5. Use the pile of crepes immediately for party purposes or freeze for future use.
  6. If having a crepes party, display your choice filling and topping ingredients for guess and allow them to make their own creation.

Excerpted with permission from “A Place at the Table” by Kelly Minter. Copyright 2019, B&H Publishing Group.

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