All About Crepes As Seen on WAVE 3 Sunrise

All About Crepes
Recipes by Ouita Michel -- Chef and Owner of the Holly Hill Inn

Crepe Batter Ingredients

  • 1/2 cup All-Purpose Flour
  • 1/2 cup milk
  • 1/4 cup warm water
  • 2 large eggs
  • 1 tbsp. melted butter
  • 1/2 tsp. salt
  • for sweet crepes -- add 1 & 1/2 tsp. sugar

Combine all ingredients in blender and process until smooth.

Recipes Using Crepes

Canape of Smoked Trout and Apple

  • 1 fillet or 4 ounces of smoked trout
  • 4 to 6 crepes
  • 1 cup cream cheese
  • zest and juice of 1 lemon
  • 1 tsp. minced fresh dill, tarragon, or parsley
  • 1 apple, julienne

Soften cream cheese. Combine with trout, lemon, herbs, salt, and pepper. Or, spread crepe with cream cheese and layer with apple. Then roll and slice. You can also use smoked salmon or caviar or add capers, sliced cucumbers, or crab. Each crepe should yield about 6 canapes.

Potato Crepes

  • As many crepes as your have guests (1 per guest)
  • Puree of potatoes (favorite mashed potato recipe) you'll need approximately 1/4 cup filling per crepe.
  • Fresh chopped chive or green onion
  • Clarified butter or olive oil

Wrap potatoes in crepe. Saute in butter or roast in the oven and brush with butter. Garnish with creme fraiche or sour cream, caviar, blue cheese or goat cheese, or brown butter and lemon caper sauce.

Lobster Cake Beurre Blane with Carrot Ginger

  • 10 to 12 crepes
  • 1/2 cup marscapone cheese
  • 2 cups picked lobster meat (or 6 oz.)
  • 1 tbsp. minced parsley and dill
  • 1 tbsp. minced shallots
  • zest of 1 lemon


  • 4 carrots, peeled and cut into chunks
  • 1 tbsp. peeled minced fresh ginger
  • 1 cup white wine
  • salt
  • pepper
  • 4 ounces of butter
  • 1 tbsp. heavy cream

Mix cheese, lobster, herbs, lemon zest, salt, and pepper. Fill crepes with about 2 ounces of lobster filling. Place seam side down on buttered pan and brush with a little butter. They can be refrigerated at this point until ready to cook. Cook carrots and ginger until soft in white wine. In a blender, puree carrots with seasoning, adding butter a little at a time. Brush crepe with melted butter and roast in 350 degree oven until brown and toasty, about ten minutes.