Go Back
Print

Michigan GROWN Crepes

Take one of your favorite breakfast staples and enjoy it anytime! Using fresh and in-season ingredients from Michigan farmers, you can elevate these far beyond the traditional whipped cream and fresh fruit (those are good too!) and wow your family and friends with three different variations on Michigan GROWN Crepes!
Course Breakfast, Snack, Family Friendly, Healthy Recipe
Cuisine French
Keyword specialty crops
Servings 10 crepes
Author Chef Jeremy Abbey, WCMC, CEC, CEPC, CCE, CCA, AAC

Ingredients

Crepes

  • 2 large eggs
  • 10 oz milk
  • 5 oz all purpose flour
  • 1 tbsp soy oil plus more for cooking
  • 1 pinch salt

Asparagus & Mushroom

  • 4 oz butter
  • 1 lb asparagus cut into 1/2 inch pieces
  • 8 oz wild mushrooms sliced
  • 1/2 tbsp flat leaf parsley minced
  • 8 ramps cut into pieces
  • 4 oz heavy cream
  • 3 oz aged gouda grated
  • salt and pepper to taste

Autumn Maple Pear & Apple

  • 2 gala apples diced
  • 2 pears diced
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 3 tbsp Michigan maple syrup

Savory Summer

  • 1 cup sweet potato peeled and diced
  • 4 oz spinach
  • 4 oz lentils cooked
  • 1 tbsp garlic peeled and minced
  • 2 oz water
  • 2 tbsp soybean oil
  • salt and pepper to taste

Instructions

Preparing the Crepes

  • Combine the eggs with the milk and add oil. Whisk into the flour and whisk until smooth. Add a pinch of salt. Let the mixture rest for 30 minutes.
  • Heat a non-stick pan and add oil to coat the bottom. Ladle 1 1⁄2 ounces of batter into the pan and swirl the pan to coat thinly. Cook for 60 seconds per side on low, trying to avoid color.

Asparagus & Mushroom

  • Melt the butter in a heavy bottom sauté pan. Sauté the mushrooms for 1-2 minutes. Add the asparagus and garlic. Stir and reduce heat. Cover and cook until tender. Stir in the parsley and ramps and continue to cook for 1 minute. Add the heavy cream and gouda. Reduce until thick. Season with salt and pepper.
  • Spoon a heaping spoonful of the mixture in the center of the crepe. Roll and serve with additional filling on top and more cheese.

Autumn Maple Pear & Apple

  • In a heavy bottomed sauté pan, melt the butter. Add the apples and pears and cook for 5-7 minutes until soft. Stir in the cinnamon and maple syrup. Continue cooking for an additional 5 minutes on low heat. Spoon some of the apple-pear mixture into the center of a crepe and fold in quarters. Place it on a plate and drizzle with the cooking liquid.

Savory Summer

  • In a sauté pan, heat the oil. Add the sweet potatoes and carrots. Add water, cover and reduce heat. Cook until tender. Increase heat and add garlic and spinach. Cook until spinach is wilted. Add the cooked lentils and season with salt and pepper. Place a spoonful of filling in the center of the crepe and roll.