Didier, a french crepe chef visits the Alliance every morning and fixes us with THE BEST crepes I have tasted. I have indeed had crepes in Paris, but lets face it, it was 20 years ago, so I can’t really remember well.
Because I am such a fan of these crepes, I decided to create my own version. I usually have a Spinach crepe with cheese, walnuts drizzled with honey. This is my lunch every Saturday, however, Didier’s most popular recipes are the crepes filled with strawberries and Nutella drizzled with chocolate syrup and dusted with powdered sugar. Here’e a few pictures, please wipe your drool…
Here’s my humble attempt to replicating Didier’s recipe… I only include the recipe for the filling. I used store-bought crepes from the refrigerated section of the supermarket. But I will be trying a whole-wheat version of the crepe recipe and will include it shortly.
This is basically the mix of ingredients and flavors. Adjust the quantities according to the amount of crepes you’re doing. Something about my recipes, I go by eye and feel, and rarely remember exact quantities… hope it’s not too much of a hassle for you.
leeks – sliced finely
Green bell peppers – diced
a bit of half and half
a bit of Cream of Mushroom Condensed Soup – you can omit this part if you’d like, but i thought it would help the mixture cream better
Season to taste with Salt, pepper
Sharp cheddar cheese slices or swiss cheese would work fine too
Honey or agave nectar
For the Filling
- Sautee the leeks or onions together with the bell pepper in olive oil until soft.
- Add the garlic.
- Add the frozen spinach right form the bag… no bother to defrost or to drain
- When the mixture seems to be thoroughly cooked, add the half and half and the mushroom soup.
- Season with salt and pepper and anything else you’d like filling is done
Putting it Together
- Take the crepe and warm it up in a skillet, just like you would a tortilla.
- Put a bit of the mixture in the center, place some cheese slices and walnuts.
- fold edges inside, just like you would do to a burrito
- flip the crepe on the other side so the folds are underneath… if you leave it in the original side, the crepe will soften and desintegrate leaving you with a hole and the mixture in the skillet. Flipping the crepe will help seal the folds. you can flip it again a bit to warm up both sides and to melt the cheese inside, but be careful not leaving it too long on the side with the filling more exposed.
- move it on to a place and drizzle with a bit of honey or agave nectar. it tastes delicious. it’s a nice sweet coiunterpoint to the savory filling
Hope you enjoy it too.