Savory and Sweet Crepe Party

Ingredients

• 500 ml Whole milk (At room temperature)
• 2 Eggs (Fresh, at room temperature)
• 50 g Melted butter (Let warm)
• 250 g Sifted all‑purpose flour (Sift to avoid lumps)
• 1 pinch Salt
• 2 tbsp Vanilla sugar (For the sweet version of the batter)
• 200 g Chicken breast (Cut into 1 cm dice)
• 150 g Button mushrooms (Sliced)
• 100 ml Thick crème fraîche (For the chicken sauce)
• ½ tsp Espelette pepper (Ground)
• ¼ tsp Turmeric
• 1 tsp Dijon mustard
• 1 cm Fresh ginger (Grated)
• to taste Black pepper
• 200 g Ground beef (Trimmed of fat)
• 2 Red bell peppers (Cut into thin strips)
• 1 Yellow onion (Sliced, then caramelized)
• ¼ tsp Ground cumin
• 2 tbsp Provencal herb mix (parsley + chives) (Fresh, chopped)
• 2 tbsp Olive oil
• 1 tsp Balsamic vinegar
• 150 g Mixed green salad (Rinsed and spun dry)
• 100 g Cherry tomatoes (Halved)
• 1/2 Cucumber (Diced)
• 1 Avocado (Diced, optional)
• 1 tsp Walnut oil (For the vinaigrette)
• ½ tsp Whole‑grain mustard
• 2 Golden apples (Peeled, quartered)
• 30 g Unsalted butter (For the caramelized apples)
• 2 tbsp Brown sugar
• 1 tsp Vanilla extract
• 1 tbsp Lemon juice
• as desired Strawberry jam (For sweet crepes)
• as desired Honey
• to sprinkle Powdered sugar

Instructions

1. Prepare the crepe batter

   In the bowl, pour the milk, beaten eggs and warm melted butter. Mix using the immersion blender. Then add the sifted flour, salt and vanilla sugar (for the sweet version). Whisk until you obtain a smooth batter without lumps.

   Time: PT10M

2. Rest the batter

   Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature. Resting allows the flour to absorb the liquid and makes the crepes more pliable.

   Time: PT15M

3. Prepare the chicken‑mushroom filling

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the chicken dice, Espelette pepper, turmeric, mustard, grated ginger, salt and pepper. Cook 5‑7 minutes until browned. Stir in the sliced mushrooms, crème fraîche, herb mix and let simmer for 3 minutes. Transfer to a small bowl.

   Time: PT12M

   Temperature: Medium

4. Prepare the ground‑beef‑pepper‑onion filling

   In the same skillet, add a drizzle of olive oil. Sauté the sliced onion until translucent (3 min). Add the ground beef, cumin, paprika, hot pepper, salt and pepper. Cook 5‑6 minutes breaking up the meat. Stir in the pepper strips and cook an additional 4 minutes. Add a splash of balsamic vinegar, mix, then remove from heat and keep warm.

   Time: PT15M

   Temperature: Medium

5. Prepare the side salad

   In a bowl, combine the mixed greens, cherry tomatoes, cucumber, and avocado (if used). Prepare the vinaigrette by whisking walnut oil, olive oil, red wine vinegar, whole‑grain mustard, salt and pepper. Drizzle the vinaigrette over the salad just before serving.

   Time: PT8M

6. Prepare the caramelized apples (sweet filling)

   Melt the unsalted butter in a small skillet over medium heat. Add the apple quarters, brown sugar, lemon juice and vanilla extract. Cook 10 minutes, stirring occasionally, until the apples are tender and lightly caramelized. Keep warm.

   Time: PT10M

   Temperature: Medium

7. Cooking the crepes

   Heat the crepe pan over medium heat (about 180 °C). Lightly brush with a little melted butter. Pour a small ladle of batter, spreading into a thin layer by tilting the pan. Cook 1‑2 minutes until the edges lift, flip and cook 30 seconds on the other side. Repeat until the batter is used up (about 12 crepes). Stack on a plate and cover with a clean kitchen towel.

   Time: PT15M

   Temperature: 180°C

8. Plating and serving

   Arrange the small bowls of savory and sweet fillings in the center of the table. Each guest takes a hot crepe, fills it to their liking, folds it into a triangle or square and enjoys it immediately. Offer the salad as a side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

4 g