Recipes from Chef Henry Escobedo, Monarch Landing, Naperville, Illinois
Recipes yield about 10 to 12 servings; Chef Henry generally cooks in greater volume (50-100 servings).
The variations can make cooking much more fun.
Dessert Crepe
2 tbsp butter
¼ cup brandy
½ cup chopped pecans
½ cup caramel
12 crepes
1.
2.
3.
4.
Heat butter, bring to foaming stage
Add brandy and cook off alcohol
Add pecans and caramel, heat thoroughly
Fold into crepe
Variations:
 Add sliced bananas, strawberries, diced
mango or sliced peaches.
 Use walnuts instead of pecans.
 Use Mexican dulce de leche instead of
caramel.
Crepe Batter Recipe
1 cup flour
.25 tsp salt
1.5 cup milk
6 eggs
2 tbsp drawn butter
1.
2.
3.
4.
5.
6.
Mix dry ingredients
Mix wet ingredients (except butter)
Blend wet and dry ingredients
Beat in drawn butter
Heat and lightly oil 6”sauté pan
Add 1.5 oz batter, swirl around pan to get as
thin as possible
7. Brown one side and flip to seal
8. Place on parchment paper to cool
Variations:
 Add fresh herbs to batter such as dill,
chives, sage or basil
Smoked Salmon Crepe
8 oz low-fat cream cheese
½ cup fat-free sour cream
2 tsp fresh dill
½ tsp lemon zest
1 tsp lemon pepper
8 oz smoked salmon, chopped
12 crepes or as needed
1. Blend the first 5 ingredients
2. Add smoked salmon, fold in gently
3. Roll into crepes
Variations:
 Add capers, minced roasted red peppers or
minced fresh chives
Notes:
 The crepes can be cut and served as an
appetizer or with eggs, fruit or pastry as part
of breakfast
Chicken and Mushroom Crepe
1 tbsp drawn butter
1 cup diced Spanish onion
½ tsp minced garlic
3 cups sliced crimini mushroom
¼ tsp black pepper
2 tsp fresh thyme
½ dry sherry
¾ cup defatted chicken stock
¼ cup fat-free sour cream
2 cups diced or shredded chicken breast
2 tsp minced fresh parsley
12 crepes
1. Heat butter, add onion and lightly brown
2. Add garlic, cook 2 minutes
3. Add mushrooms, pepper and thyme, cook
until almost dry
4. Deglaze with sherry
5. Add chicken, stock and sour cream, reduce
until thickened
6. Finish with parsley
7. Roll into crepes
Variations:
 Use sage, basil, rosemary instead of thyme.
 Use brandy or white wine instead of sherry.
 Use turkey instead of chicken.
D:\106736045.doc; Page 1 of 1