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Sweet and Savory Food-Truck Crepes

Stephanie Wise
Created May 2, 2012
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Choose whichever variety suits your fancy with this adaptable recipe that can be sweet-and-nutty or cheesy-and-herby.

Sweet and Savory Food-Truck Crepes

  • Prep Time 30 min
  • Total 40 min
  • Servings 8
  • Ingredients 15
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Ingredients

Crepes

  • 6 eggs
  • 1 1/2 cups milk
  • 1 teaspoon sugar
  • 2 cups Gold Medal™ white whole wheat flour
  • 4 to 6 teaspoons vegetable oil

Savory Filling

  • 1 tablespoon unsalted butter
  • 1 red onion, sliced
  • 4 eggs
  • 2 tablespoons basil pesto
  • 1 cup shredded mozzarella cheese (4 oz)

Sweet Filling

  • 1/2 cup peanut butter
  • 1/3 cup hazelnut spread with cocoa
  • 1/3 cup honey
  • Whipped cream for garnish, if desired
  • Toffee bits for garnish, if desired

Instructions

  • Step 
    1
    To make Crepes, in large bowl, beat eggs with whisk. Beat in milk. Beat in sugar and about 1/2 cup flour at a time, making sure to beat until no lumps remain and mixture thickens to a batter slightly thinner than pancake batter. (Add more milk if too thick; add more flour if too thin.)
  • Step 
    2
    Heat 8-inch skillet over medium heat. Add 1/2 teaspoon oil to skillet; tilt to coat bottom. Ladle about 1/2 cup batter into skillet; tilt to spread batter to edge until nearly paper thin. Cook about 2 minutes or until small bubbles begin to form on top of crepe or until edge starts to curl. Turn crepe with pancake turner; cook other side until brown spots form, about 2 minutes. Place on plate. Repeat until all batter is used.
  • Step 
    3
    To make Savory Filling, in another 8-inch skillet over medium heat, melt butter. Add onion; cook about 15 minutes or until caramelized. Meanwhile, heat another 8-inch skillet over medium-low heat. In small bowl, beat eggs and pesto with whisk until blended. Pour into skillet; cook and stir to make scrambled eggs. Remove eggs from heat; divide evenly among 4 open crepes. Top with onion and cheese. Fold over crepes. Serve.
  • Step 
    4
    To make Sweet Filling, spread about 2 tablespoons peanut butter on each of 4 open crepes. Fold crepes over; place on serving plates. Spoon hazelnut spread into decorating bag fitted with small round-holed tip (or spoon into resealable food-storage plastic bag; cut off one bottom corner of bag). Pipe in zigzag fashion over each crepe. Drizzle honey over each. Top each with whipped cream and toffee bits. Serve.

Nutrition

Nutrition Facts are not available for this recipe

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