Stuffing for Crepes

So as I said I make the crepes, see crepe recipe – called crepes, anybody!  Then I stuff the crepes.


Egg stuffing:

6 eggs

1/2 cup of milk

1/2 cup of grated cheese

1 cup of grated cheese

handful of parsley

1 tsp of pepper

1 sweet onion

1 red pepper

4 mushrooms

1 tbsp. of butter


Put the eggs and milk in mixer and mixer well, until well blended together.  Mix in 1/2 cup of cheese I usually use a strong cheddar but it can be any type of cheese you like.  Dice up onion, mushrooms and red pepper.  In a frying pan add butter and onion, fry onions for 5 minutes until sautéed.  Then add mushrooms and cook another 5 minutes and the add red peppers and cook for 2 minutes.  Now add the mixture and diced up parsley as well as the pepper and always stirring until well cooked.  Once all cooked then you can take out the crepes one at a time and put 1/6 of the mixture into a crepe.  Do this for the next 5 crepes.  You fold up bottom and then roll the sides over and finally place into baking dish, cover the six crepes with the remaining cheese and then put into oven on middle rack at 400 F for 15 minutes or until cheese bubbles and is a bit brown.

Serve with vegetable or salad and maple syrup.

Second kind of filling is the chicken.


1 sweet onion

4 garlic cloves

1 tsp of pepper

3/4 cup of Alfredo Sauce, if I don’t have any made I will use premade sauce from President Choice or Mikes’

1/2 cup of cream cheese

1 tbsp. of olive oil

1 cup of grated gouda cheese

1/4 cup of white wine

2 chicken breasts or if you have leftover chicken you can use that instead

handful of parsley

Directions:  Put the olive oil in fry pan and add diced onion and diced garlic to the pan.  Fry sautéed for about 5 minutes.  Then add the pepper and chicken cooking for cooking until chicken is cooked, part way through add the wine.  Once chicken is cooked add the Alfredo Sauce and diced parsley mix well.  Turn off and using a cuisine art puree the chicken mixture.  If you have any leftover that can’t fit into crepes you can use it for sandwiches as this now is chicken salad.  Now get the crepes out and put 1 to 2 tbsp. of cream cheese on the crepe, then add 1/6 of the chicken mixture to the crepe.  Fold the bottom up and roll, then place crepe into baking dish.  Repeat for the remaining 5 crepes and once all in the baking dish cover the crepes with the cup of grated gouda cheese.  Then put into oven at 400 F and bake for 15 minutes or until cheese is bubbly and slightly brown.

Serve with a salad or vegetable.

Then last one is the dessert crepe filling


3 handfuls of chocolate chips

2 tbsp. of cream

1 tbsp. of butter

But the above ingredients into a cup and melt in the microwave, it takes about 1 minute depending on your microwave so watch as you don’t want the chocolate to burn.  Stir mixing well, making sure it is all mixed and smooth.

Now take a crepe and spread out 1/6 of the sauce onto the crepe, then take an banana and cut up either a part or whole banana into crepe.

Fold the bottom and the roll the crepe and place into baking dish.  Repeat with the next 5 crepes.  Then take 2 handfuls and put chocolate chips over the crepes.  Then put the crepes into the oven at 400 F and bake for 15 minutes.


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