This is an all-in-one recipe for a Crepe Bar, perfect for your New Year’s brunch with family and friends. If you are in a pinch you can buy pre-made crepes at the store.
- 2 cups scrambled eggs (about 8 eggs)
- 3/4 cup gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- ¼ cup goat cheese
- 1 cup chicken sausage, cooked
- ½ pound ham, thinly sliced
- 3 Tablespoons chives, minced
- 1 cup champagne mushrooms (see below for recipe)
- 2 cups béchamel sauce (click for recipe)
- 1 cup strawberries, sliced
- 1 cup blackberries
- ½ cup Nutella
- 1 cup whipped cream
Whole Wheat Crepes
- 3 eggs
- ½ cup + 4 teaspoons milk (I use skim milk)
- 1/3 cup pain Greek yogurt
- ¼ teaspoon salt
- 1/3 cup whole wheat flour
- 2 Tablespoons butter, melted
- 1- 2 Tablespoons olive oil
- In a medium mixing bowl whisk together all of the ingredients thoroughly. Cover and keep in the fridge for 30 minutes.
- Place a 12 inch non-stick fry pan over medium/low heat.
- Dip a paper towel in olive oil and brush the inside of the pan.
- Scoop ¼ cup of the batter into the pan and swirl around to make a thin layer, cook for 2 minutes. With a flat flexible spatula, carefully flip the crepe over and cook for 1 minute. Remove from the pan. Repeat with remaining batter.
- If you want to make them ahead of time, cool the crepes and place a piece of plastic wrap in-between each one, wrap with plastic and keep in the fridge for up to 3 days.
- Fill each crepe with desired ingredients. To melt the cheese in the savory crepes, place filled crepe on a cookie sheet in a 350 degree oven for 5-7 minutes.
Domaine Ste Michelle Champagne Mushrooms
These mushrooms come together quick and easy and add a delicious punch to your savory crepe.
- 1 Tablespoon olive oil
- 3 ½ cups cremini mushrooms, sliced thin
- ½ cup champagne (Domaine Ste Michelle is a great local “champagne”)
- In a medium sauté pan over medium/high heat add olive oil and mushrooms, sauté for about 5 minutes or until slightly caramelized, stirring occasionally.
- Pour champagne into the sauté pan and reduce for about 3-5 minutes.
- Remove from heat and serve or keep covered in the fridge for up to 2 days.
I like to make the crepes ahead of time and then the next morning I just put all of the fillings into bowls for my guests to make their own crepe.
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