By now, you probably understand that I really love to make any type of charcuterie riff possible. I was thinking recently about how I could probably shape a crepe into a heart when it was folded up and an idea was born.
Crepes are, actually, ridiculously easy to make. I learned this recipe while in Mexico on vacation with friends and until today- I had never even written it down. It’s so easy to remember, there was no need to. Also hey- look how dirty my stove is. It’s the literal bane of my existence.
I digress. Mix all of the ingredients together, and you’ll find that you have a thin pancake style batter. The beauty of using a basic crepe recipe is that it is useful for both savory and sweet crepes.
Once you have your crepes, now it’s time for the best part: Deciding on your fillings!
For Savory crepes, might I recommend you fill them with whatever vegetables you love OR whatever vegetables you need to use up and top it with a lovely mornay sauce? I learned to make this Mornay sauce at cooking class when I was 10, which is to say it is both easy and timeless. It’s still uncommonly good.
My personal recommendation for savory fillings are:
- Mornay Sauce
- Sauteed spinach
- Sauteed Mushrooms
- Steamed Broccoli florets
- Fresh or Sundried Tomatoes
- Roasted Garlic, straight up
Now that you’ve got dinner ready- let’s move on to dessert! My family favorites are:
- Hazelnut spread (We use Nutiva because it’s got less sugar in it)
- Lemon Curd
- Fresh Whipped Cream
- Chocolate Chips
- Pear with white chocolate chips
- Neapolitan Ice cream (This probably makes French people cry at the misery
To shape the crepes like hearts, I folded them in eighths and used a pint glass as my guide. This is neither technical or fancy- they still filled the same and bonus: hearts!
This is a super fun meal for kids- and a super fancy meal to make for your Valentine. And bonus! You can memorize the crepe recipe and feel very fancy.