Creative with Crepes!

Crepes are delicious and surprisingly easy to make.  My 11 year old daughter learnt the technique while completing a breakfast cooking club and was excited to teach me how to make them! 
They resemble a very thin pancake and freeze really well, so when I make them, I make a lot to have them around for quick meal ideas.  They also look impressive when serving company!

To boost the nutritional content of traditional crepes, I sprinkle some ground flax seed into the batter.  Flax seed contains lots of good things like omega 3 fatty acids, lignan (antioxidant) and fibre.  You can purchase ground flax seed in bulk so you only need to buy what you will use.

Crepes can be filled in a variety of easy ways – sauteed apples with cinnamon, strawberries & cream cheese, ham & cheddar, Swiss cheese & cooked asparagus, sauteed mushrooms & arugula – the ideas are endless.  Pair a savoury crepe with a side salad and a complete dinner is ready!  Or fill one with fruit and cream cheese for a quick breakfast or light lunch. My favourite filling is Asparagus & Roasted Chicken.  This filling takes a bit of time to prepare, but is well worth the effort!

Crepes:  (12 servings)
3 eggs
1 ½ cup (375 mL) milk
2 tbsp. (15 mL) butter melted
2 tbsp. (15 mL) ground flax seed
1 cup (250 mL) all-purpose flour

¼ tsp (2 mL) salt


  • In a bowl, whisk together the eggs, milk, butter and flax seed. 

  • Next, combine the flour & salt and add to egg mixture.  Mix well.

    • Heat a lightly greased 8” nonstick skillet over medium heat and pour ¼ cup (60 mL) batter into centre of skillet.  Lift & tilt pan to coat the bottom thinly with batter.

    • When they are ready to flip, the top will go from looking wet & shiny to dry looking.  This will only take about 1-2 minutes.

    • Using a rubber spatula will help to get under the crepe to flip it over.  I find it helpful to run the spatula around the edges to make sure nothing is stuck before I flip! Once flipped, cook the crepe about 15-20 seconds longer. Remove to a wire rack so they don’t get soggy while they cool.

    • Repeat with remaining batter, greasing skillet as needed.  I made all 12 crepes in about 15 minutes.
    • Use immediately or you can stack the crepes between wax paper, wrap and freeze to use later.  

    Asparagus & Roasted Chicken
    1 ½ cup (375 mL) fresh asparagus (cut into 1” pieces)
    1 small onion chopped
    1 tsp. (5 mL) vegetable oil
    1 sliced red pepper
    3 cups of roasted chicken or leftover chicken cut up or shredded

    ¼ cup (60 mL) butter or margarine
    ¼ cup (60 mL) all-purpose flour
    ¼ tsp salt
    1/8 tsp pepper
    1 ½ cup (375 mL) milk  
    6 slices Swiss cheese (halved)
    2/3 cup (160 mL) shredded mozzarella cheese. (keep a bit to sprinkle on top of crepes)

    • Preheat oven to 350 F

    • Saute the asparagus and onion in oil for 4-5 minutes – just until tender.  Add red pepper and cook about 2 minutes longer.  

    • Remove from heat and stir in chicken.

    • For the sauce: Melt the butter in small saucepan over medium heat.  Whisk in flour, salt and pepper until smooth.

    • Gradually add milk & whisk together.  Bring to a boil and cook for 2 minutes or until thickened.  Stirring constantly.

    • Stir in shredded mozzarella cheese until melted.

    • Spread about ½ cup of chicken filling down centre of each crepe.  Top with 2 tbsp. (30 mL) of sauce and 1 piece of Swiss cheese. 

    • Roll up crepe and place seam side down in greased 9”x 13” baking dish.  Sprinkle with remaining mozzarella cheese.
    • Bake, uncovered for 20-25 minutes or until bubbly.


    Susan Bird

    Susan Bird is completing a Master degree in Foods & Nutrition at Brescia University College. She is studying to become a Registered Dietitian and is currently completing a dietetic internship rotation at the Perth District Health Unit.