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what to make with crepes - the supermarket ones now avail

g
Georgia Strait Jun 4, 2012 04:54 PM

hello - i have a couple of pkg of the grocery store crepes (in the produce section at Safeway in the Pac NW / Vancouver BC) --- what can i make with them ...?

this is something of a novelty product for us (i would imagine TJ's has some sort of similar product? but we don't have TJ"s up here ...)

is there a "stacked crepe" recipe?

sweet or savory - all ideas welcome

is there a Mexican - adaptation?

i know how to do the basic folded crepe with lemon/orange juice, butter, and powdered sugar ....

we like chicken
we like seafood
we like berries
we like cheeses
we like asparagus and mushrooms ...

but not so keen on chocolate or whipped cream ...

... now what about calories ; )

thank you

ps - i did search and came across this re: chicken crepes - interesting .... http://chowhound.chow.com/topics/841736

  1. sunshine842 Jun 6, 2012 02:21 AM

    the most important thing to keep in mind is that they're sweet -- so a dessert application would be best -- savoury fillings can be weird with sweet crepes.

    1. NoodleQueen Jun 6, 2012 01:37 AM

      Fill with vanilla ice cream, fold up and top with homemade raspberry sauce.

      1. c
        Chi_Guy Jun 5, 2012 02:38 PM

        Since you mentioned seafood and berries, I would suggest lemon garlic shrimp crepes or my favorite, nutella and chopped strawberries.

        1. mamachef Jun 5, 2012 09:54 AM

          Crepes, stacked and layered with sweetened crushed berries and lightly-sweetened mascarpone.

          8 Replies
          1. re: mamachef
            pinehurst Jun 5, 2012 11:19 AM

            +1---super recommendation.
            In a pinch, I have used canned peaches with the mascarpone in this prep, but since the peaches are so sweet I will use the cheese as-is.

            1. re: pinehurst
              HillJ Jun 5, 2012 11:24 AM

              Stacked crepes sliced like a cake are my favorite way to use crepes too. We enjoy alternating Nutella/banana slices with creamy peanut butter spread between the layers. About 45 crepes high.

              1. re: HillJ
                mamachef Jun 5, 2012 11:42 AM

                I'm so doing this.

                1. re: HillJ
                  h
                  Harters Jun 5, 2012 02:22 PM

                  Happened we did something similar just tonight. Six pancakes, stacked, layered up with apple puree between each . Then heated through in the oven.

                  1. re: Harters
                    HillJ Jun 5, 2012 02:35 PM

                    Oh that sounds delicious, Harters. A wee bit of maple syrup and vanilla butter and I'd be all over that apple crepe!

                    1. re: HillJ
                      h
                      Harters Jun 5, 2012 03:20 PM

                      We had it with cream but I felt it needed some more sweetness (maple syrup would have been good) - although my partner reckoned it was sweet enough and really needed a citrus kick in there somewhere.

                      1. re: Harters
                        HillJ Jun 5, 2012 03:23 PM

                        Oh I could definately see a citrus kick. Good call actually. Crepes are so easy to riff on!

                2. re: pinehurst
                  mamachef Jun 5, 2012 11:42 AM

                  pinehurst, I frequently use completely unsweetened whipped cream if the fruit is good. I love the contrast and the buttery creamy goodness complements and doesn't mask the fruit filling.

              2. k
                katecm Jun 5, 2012 09:42 AM

                One of my favorite brunch places does stacks of them filled with scrambled eggs, pancetta, tomatoes, wilted arugula and cheese. You can top with hollondaise but not necessary.

                1. BananaBirkLarsen Jun 4, 2012 11:06 PM

                  Best crepes I ever made were filled with smoked salmon and goat cheese. Perfect with a vinegary salad on the side.

                  1. greygarious Jun 4, 2012 08:22 PM

                    Depending on region, canneloni can be either rolled pasta sheets or rolled crepes. So you can fill them with a mixture of ricotta with herbs and/or other shredded cheeses, roll up, place in a baking dish, cover with tomato sauce and cheese, and bake. Use the same method with a seafood filling and newberg sauce.

                    1 Reply
                    1. re: greygarious
                      coll Jun 6, 2012 02:56 AM

                      The only way I make manicotti is with crepes!

                    2. blue room Jun 4, 2012 07:15 PM

                      Here's a good 'un
                      http://www.foodnetwork.com/recipes/al...

                      1. 1POINT21GW Jun 4, 2012 07:05 PM

                        I'd fill it with Devonshire cream (clotted cream), fold it over in thirds, and eat.

                        For a deluxe version, you could also dust that with confectioner's sugar and drizzle raspberry (or any berry) sauce (just microwave raspberry jam) over it.

                        1 Reply
                        1. re: 1POINT21GW
                          sunshine842 Jun 5, 2012 11:46 PM

                          I'm impressed...the most common vehicle for transporting Devonshire cream to my mouth is a spoon. Or my finger.

                          Fortunately, I can't buy it where I live, so my depravity is limited to visits to the UK.

                        2. s
                          smtucker Jun 4, 2012 06:50 PM

                          Mille crepe cakes are delicious! Pick your flavor: chocolate, lemon, gooseberries, anything that like. There is always a flavored whipped creme involved. Here is a quick google search to get your started:

                          http://www.google.com/search?client=s...

                          1. todao Jun 4, 2012 06:14 PM

                            Chop chicken breast (pieces about 1/2 inch square - maybe a little smaller) and prepare a Bechamel sauce that includes a hint of garlic, chopped mushrooms, paprika and mace. Mix the chicken with grated cheddar cheese and a small amount of the sauce. Roll the chicken mixture in the crepes, place side by side in baking dish, pour remaining sauce over top and sprinkle grated cheddar over all. Bake about 20 minutes until heated through. Serve with a nice Gewürztraminer.

                            1. q
                              Querencia Jun 4, 2012 05:31 PM

                              Cut-up chicken in chicken gravy, with mushrooms if you have some. Fill the crepes, roll them, lay them in a baking dish, put some more gravy on top and a little cheese, and bake until the gravy gets bubbly and a little bit brown.

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