Recipes

Classic Crêpes with Sun-Dried Tomatoes and Arugula
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Ten 8 inch crêpes
6 ounces cream cheese
¾ cup ricotta cheese
½ cup finely chopped green onions
¾ cup finely chopped arugula or baby spinach leaves
¾ cup sun dried tomatoes, drained and chopped
½ cup grated parmesan cheese
Salt and pepper to taste
3 Tbsp. melted butter

Prepare the crêpes using our Classic Crêpe mix. Preheat the oven to 400 degrees F. Lightly grease a baking pan. In a bowl, combine the cheeses, green onions and arugula, salt and pepper. Spread a layer of the cheese mixture down the center of the crêpes and top with the tomatoes. Roll to enclose and arrange seam side down in the baking dish. Brush the top of each crêpe with the melted butter and sprinkle with the parmesan cheese. Bake for 5-10 minutes, or until just heated through.

Chicken, Spinach and Mushroom Crêpes
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Ten 8 inch crêpes
3 cups cooked chicken, diced
1 medium onion, thinly sliced
8 oz. sliced mushrooms
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
2 tbsp. butter
2 tbsp. flour
1 ¼ cup whole milk (2% can be substituted)
½ cup shredded Monteray Jack or your favorite cheese
Salt and pepper to taste

Prepare the crêpes using our Classic Crêpe Mix. Heat a skillet over medium high heat. Add 1 tbsp. butter, onions and mushrooms to pan, sauté 5 minutes until lightly browned. Stir in chicken, spinach, salt and pepper.

Melt remaining butter in a small saucepan over medium heat. Add flour and stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk and continue to stir until thick, about 5 minutes. Pour milk mixture over the chicken mixture and stir to combine.

Preheat broiler and lightly grease a baking pan. Spoon about ½ cup of the chicken mixture down the center of each crêpe, roll to enclose and place seam side down in the pan. Sprinkle the tops evenly with the cheese. Broil for 2 minutes or until lightly browned.

Classic Crêpes filled with Chocolate Mousse
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Six 8 inch Classic Crêpes
8 ounces of semisweet or bittersweet chocolate
8 tbsp. unsalted butter
4 eggs, separated
¼ tsp. cream of tartar

In a heavy-bottom saucepan, melt the chocolate and butter over very low heat. Stir occasionally until smooth. Remove the chocolate from the heat and whisk in the egg yolks until blended. Immediately pour the mixture into a large bowl. Meanwhile, beat the egg whites with the cream of tartar until stiff. With a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocolate mixture until smooth. Refrigerate at least 2 hours or until set.

Prepare the crêpes using our classic crêpe mix. Allow the crêpes to cool completely. Once the mousse is set, you can fill the crêpes. Top with fresh fruit, ice cream, powdered sugar or fruit sauce as desired. Enjoy!