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Crave Gourmet Crepes is a new restaurant in our local city; it is located inside a car wash and auto-detailing shop slash hair salon. While the idea may seem strange at first, owner and founder of Crave Gourmet Crepes, Jason Anderson, said it works out to their advantage.

“People can come in for a crepe while they are waiting for a car wash or an oil change and they can get a haircut too; they seem to love it,” he said.

Coming for an oil change was exactly how Jason found the location in the first place. He said he thinks it works with the style of the restaurant because that’s unique too.

Don’t let the car wash exterior deceive you though-this place is a jewel. Inside is a quaint, tasteful restaurant with a bar-style seating arrangement and several intimate tables in the corner.

The restaurant has been around for about eight and a half months and Jason said it has been successful so far.

“We provide a different kind of food experience than any other place in Idaho Falls,” said Jason. “We do European style crepe wraps. It breaks up the monotony of having Mexican food, pizza or hamburgers.”

Jason said the idea for his restaurant stemmed from his experience living in Russia for a couple of years. He said people there eat crepes often and they even have a holiday that heavily involves crepes and crepe-eating. He said while people mostly make sweet crepes in the United States, Russia makes a lot of savory crepes.

When Jason went back for a visit, he stopped by a crepe kiosk in Saint Petersburg and he was fascinated by the delicate crepes that were being made on large, French griddles. He ordered a simple crepe with berries and whipped cream. “That kiosk was what seeded the whole idea,” said Jason, “I thought to myself, I could sit here all day and eat these.'”

When he came back to his home in Idaho after his visit to Russia, Anderson began asking people if they had ever tasted crepes before. The response was often a “yes,” and usually involved a wish for a local crepe shop.

Anderson loves watching people enjoy his food, which is why he was willing to share his menu items with us. Below is his menu and several variations of his crepes if you aren’t able to come down to Idaho Falls, Idaho and try them for yourself.

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Crave Gourmet Crepes Menu

Savory Crepes

South West Special

Savory Crepe, South West Sour Cream, Corn, Black Beans, Fresh Avocado, Lettuce, Sliced Tomato

Ranch BLT

Savory Crepe, Ranch Dressing, Bacon, Lettuce, Sliced Tomato

Deluxe Turkey and Cheese

(Jason’s favorite!)

Savory Crepe, 3 Cheese Blend, Turkey, Sliced Tomato

The Reuben

(Jason’s most popular savory crepe!)

Savory Crepe, Turkey Pastrami, Swiss, Sauerkraut, Reuben Sauce, Sunflower Seeds, Lettuce, Sliced Tomatoes

Sweet Crepes

Strawberry Cheese

(Jason’s most popular sweet crepe!)

Sweet Crepe, Strawberries, Home Made Cheesecake Filling, Graham Crackers, Chocolate Drizzle, Fresh Whipped Cream

Bananuts

(Jason’s kids’ favorite! One of Jason’s little boys calls it the “untella” crepe)

Sweet Crepe, Fresh Bananas, Nutella, Vanilla Cookies, Chocolate Drizzle, Sliced Almonds, Fresh Whipped Cream

Baked Apple Spice

(Jason’s favorite sweet crepe!)

Sweet Crepe, Spiced Apples, Ginger Snaps, Caramel Cream Cheese, Caramel Drizzle, Fresh Whipped Cream

Caramel Apple

Sweet Crepe, Melted Caramels, Fresh Apples, Almonds slices, Ginger Snaps, Caramel Drizzle, Fresh Whipped Cream

Easy Savory Crepes

This is a basic recipe for savory crepes.

Ingredients

 

1 cups flour

cup wheat flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups milk

1/2 teaspoon vanilla

2 large eggs

2 tablespoons butter

 

Directions

 

1.


Sift flour into medium bowl. Make a well in the center.

2.Add liquids, eggs, sugar and whip until smooth.

3.Refrigerate batter for 2 hours.

4.Heat a seven to nine-inch crepe pan on medium-high heat. Brush with butter.

5.Measure batter into hot pan. Immediately tilt and rotate pan so batter covers bottom of in a thin layer.

6.Cook until bubbles appear and bottom of crepe is a nice even, golden brown.

7.Use pallet knife or thin, sturdy spatula to turn crepe.

8.Cook second side only until it is a blonde color, not as dark as the first side.

9.Remove crepe to sheet of parchment or waxed paper and repeat with the rest.

 

Easy Dessert Crepes

This is a basic recipe for sweet crepe batter.

 

Ingredients

 

1 1/2 cups flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups milk

2 large eggs

2 tablespoons butter


Directions

 

1.Sift dry ingredients into medium bowl. Make a well in the center.

2.Add liquids and eggs, whisking to a smooth batter.

3.Refrigerate for 2 hours.

4.Heat a seven to nine-inch crepe pan on medium-high heat. Brush with butter.

5.Measure batter into hot pan. Tilt and rotate pan so the batter covers bottom of the pan in thin layer.

6.Cook until the bubbles appear and bottom of the crepe is a nice even, golden brown.

7.Use pallet knife or thin, sturdy spatula to turn crepe.

8.Cook second side until it is a blonde color, not as dark as the first side.

9.Remove crepe to a sheet of parchment or waxed paper and repeat with the rest of the crepes.

To make crepes the easy way, with a mix, try the Prepared Pantry mixes.

Common problems with Crepe-making

  • The heating element should be on medium high (different stoves and different pans heat differently). The crpe should cook in just in a minute or so. You’ll know you have the heat right by the appearance of the crpe-an even, golden brown. If it has a veined appearance, either the heat isn’t right or there is too much butter in the pan.
  • The crpe should be thin, not thick like a pancake. Two to four tablespoons is all the batter you need. We use a ladle and fill it to the same level each time for uniform crpes.
  • Pour the batter into the pan all at once, in the center of the pan. Immediately tilt the pan to allow the batter to flow to the edge and then continue to tilt and twist the pan so that the batter runs all around the edge (it’s easier to do than to explain). The objective is to cover the bottom of the pan before the batter begins to cook. The reason that most recipes call for chilling the batter is to give you a few extra seconds to cover the pan before the batter begins to cook.
  • Turning the crpe just takes a little experience. Slip a thin spatula or a pallet knife under the crpe and lift so that it hangs like a wet towel. Then with a roll of your wrist, turn the crpe uncooked side down into the crpe pan (again, it’s much easier to do than to explain).

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Serving Suggestions:

Get creative with the filling. Try the following. Sprinkle with powdered sugar or whipped cream.

  • Sweetened strawberries
  • Currant jelly
  • Raspberry jam
  • Thawed frozen blackberries or blueberries

 Top tips from Jason at Crave Gourmet Crepes

1.Use a pan that allows you to spread the batter out evenly. If you want a really thin crepe, use a large pan for the best results.

2.If you are making your crepe batter from scratch, go heavy on the eggs and light on the flour. A lot of recipes that you find online have too much flour and not enough eggs. That will let the crepe lend itself to that nice chewy texture that people love.


3.Don’t be afraid of using crepes for savory dishes. To do this, leave out the sugar in the crepe batter and use something like buckwheat or wheat flour. You may also want to add a little more salt. In Russia, they serve a lot of crepes with things like sour cream, cheese and different kinds of meat.

4.Try adding flavors and extracts to your crepe batter. We add almond flavoring in ours, but you can also try things like vanilla or lemon. Flavors in the batter can make your crepes a little more interesting.

5.Cream cheese is a great filling for sweet crepes. Try mixing it with brown or granulated sugar to sweeten it. Pair that with fresh fruit and some cream and you have an awesome crepe.

 

Variations of Recipes from the Crave Gourmet Crepes Restaurant

Ruben

  • 12 savoury crepes (see recipe above)
  • 24 thick slices of turkey pastrami (2 per crepe)
  • 12 slices of Swiss cheese (1 per crepe)
  • 3/4 cup of sauerkraut (about 1 tablespoons per crepe)
  • Thousand Island dressing (to taste)
  • 1/4 cup sunflower seeds (about 1 teaspoon per crepe)
  • 5 tomatoes, sliced (about 2 slices per crepe)
  • 1 head of lettuce (1-2 pieces per crepe)

 

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Ranch BLT

  • 12 savory crepes (see recipe above)
  • 24 slices of cooked, crispy bacon (2 slices per crepe)
  • 5 tomatoes (2 slices per crepe)
  • Ranch dressing (to taste)
  • 1 head of lettuce (1-2 pieces per crepe)

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Bananuts

  • 12 sweet crepes (see recipe above, or get the mix)
  • 1 cup Nutella (a little more than a tablespoon per crepe)
  • 4 bananas, sliced (1/3 a banana per crepe)
  • 1 1/8 cups vanilla wafer cookies, crushed (about 1 tablespoons per crepe)
  • 3/4 cup sliced almonds (about 1 tablespoon per crepe)
  • 2 cups fresh whipped cream (about 3 tablespoons per crepe)
  • Chocolate sauce drizzle (to taste)

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Baked Apple Spice

  • 12 sweet crepes (see recipe above, or get the mix)
  • 1 cups premade apple pie filling (about 2 tablespoons per crepe)
  • 1 1/8 cups gingersnap cookies, crushed (about 1 tablespoons per crepe)
  • 1 cups of cream cheese, blended with cup of brown sugar (about 2 tablespoons per crepe)
  • 2 cups fresh whipped cream (about 3 tablespoons per crepe)
  • Caramel sauce drizzle (to taste, inside and on top)
  • Lemon, cinnamon, cloves allspice, lemon, ginger (to taste, optional)

 

crep8A Choice of Folds

You don’t have to fold your crepes. You can stack them in layers with filling between each like a torte. You can fold them in fourths, you can roll them into a tube, or you can fold them like an envelope. It’s your choice. Stacking, folding, and rolling are easy. The pictures to the left are how Jason fold’s his, but he also has fancy French griddles. To the right you will see how we do it at The Prepared Pantry, since we don’t have the benefit of large griddles.

Storing Crepes

Crepes can be stored for about five days in the refrigerator. Once cooled, stack them between layers of parchment paper or waxed paper.

Crepes can also be frozen. Simply stack them between a plate with wax paper or parchment paper between each. Place the plate with the crepes in a plastic bag and put the bag in the freezer. Use within three months.

How to fold crepes the Prepared Pantry way:

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How to fold crepes like Jason:

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Author Biography

Top of FormdennisDennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking;, available free in an e-book or as a Kindle book on Amazon for $10.

He loves to help people bake and is giving away Free Digital Cookbooks and Magazines. There is no cost or obligation. To sign up for the FREE subscription of “Country Home Kitchen” and other great E-books and giveaways, click here. ;

Dennis lives in Rigby, Idaho, with his wife, Merri Ann.


  They have five wonderful children.

CaseyCasey is a journalist who has experience working in the newspaper industry. She was trained in English and journalism at Brigham Young University-Idaho. She has works in marketing and loves writing about cooking and baking at The Prepared Pantry. Cooking has been a hobby of Casey’s since she was a little girl. She also enjoys cooking for her husband and trying new recipes.

She enjoys food photography and graphic design as she works as the editor of the Country Home Kitchen ; magazine at The Prepared Pantry.

Casey lives in Rigby, Idaho with her husband, David. Not to mention an energetic but adorable chocolate lab, Copper.

To learn more about The Prepared Pantry, visit our website