Sunday, September 4, 2011


Yesterday Bob and I went to Frankenmuth and played tourist.  There was a pet fair with adoptable pets and wiener dog races!!  It was fun being a tourist in your own state and I found some great new stores to shop at.
We had some crepes at a restaurant in Frankenmuth and I remembered how much I love crepes.  Easy to make and they can be filled with anything.  I made some turkey, spinach, swiss and honey mustard crepes for lunch for us today based on the one I had at the restaurant yesterday.  You can fill the crepes with anything you want, from sweet to savory.

Turkey Swiss Crepes

Crepe filling:
  • sliced oven roasted turkey
  • fresh spinach leaves, rinsed and patted dry
  • Swiss cheese slices
  • honey mustard

Make the Basic Crepe Recipe (from Allrecipes), ingredients are below.


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula and flip the crepe over.  Put 2 slices of Swiss cheese, 2 slices of turkey, honey mustard and spinach on the crepe.  Let cook 2-3 minutes, fold one half of the crepe over, then fold the other half over.  Serve hot.
Some other ideas for savory crepe fillings:
feta cheese, spinach, olives, roasted red pepper
cooked bacon, tomato, lettuce
ham, Swiss cheese, dijon mustard

Crepes can also have sweet fillings, try a PB&J, bananas and chocolate chips, or simple melted butter, sugar and cinnamon.

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