Crêpes are an incredibly versatile recipe since they are simple to make, have a relatively neutral flavour, but can be filled with different fillings or toppings. Plus since they’re French and super romantic, I thought this would be the perfect recipe for Valentine’s Day!
In this post, I am showing you how to make a savoury Croque Madame Crêpe and a sweet Strawberry Compote Crêpe.
Croque Madame Crêpe
For my savoury crêpe recipe, I made a Croque Madame Crêpe. This crêpe has eggs, ham, cheese, a little bit of mustard to make it extra French. I love the presentation of the crêpe since it’s a little bit different and outside the box. This crêpe requires a little bit of assembly and some baking time in the oven, but I guarantee that it’s delicious and that you or your loved one(s) will really enjoy this on Valentine’s Day morning…or any time of the year!
Strawberry Compote Crêpe
For my sweet crêpe recipe, I made a Strawberry Compote Crêpe. Strawberries and chocolate are a classic fillings in crêpes, so I decided to make my own version at home. Plus, you have to have strawberries on Valentine’s Day!
Right now, strawberries are not in season here in British Columbia so I opted to use frozen strawberries for this recipe. They taste just as good as fresh ones and are packed full of flavour. To accent the strawberry flavour, I used some freshly grated lemon zest. You would think something simple like lemon zest would not add that much to recipe, but you can definitely notice a difference if you omit the lemon zest. It’s not as bright and flavorful, so I highly recommend using it!
You can find the full recipes for my Croque Madame Crêpe and my Strawberry Compote Crêpe through the links down below or you can watch my YouTube video on how to make these!
Let me know in the comments below if you prefer sweet or savoury foods…I’m really curious! I hope you can enjoy either (or both) of these recipes this Valentine’s Day with your special someone!
Croque Madame Crêpes
Ingredients
For the Crêpes:
- 1 cup 2% milk
- 3/4 cup water
- 2 large eggs
- 3 tablespoons salted butter melted, plus more for frying
- 1 cup all-purpose flour
For the Filling:
- 1 tablespoon grainy mustard
- 2 slices smoked ham
- 4 tablespoons swiss cheese grated
- 1 tablespoon olive oil
- 1 fried egg partially cooked
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh parsley finely chopped
Instructions
- First, make the crêpes. Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
- Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
- Set the crêpes aside on a plate until you are ready to use them.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the olive oil to a large frying pan and heat over medium-high heat. Add the eggs (sunny side up) and cook for 2 minutes, or until the bottoms have set and they yolk and egg whites surrounding it are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool slightly.
- To assemble the crêpes, add the grainy mustard to the center of a cooked crêpe and use the back of a spoon to spread it out. Add a slice of ham to the center of the crêpe, followed by half the cheese, another slice of ham, and the remaining cheese. You want to make layers of the ham and cheese.
- Carefully transfer the fried egg on top of the ham and cheese layers, trying your best to place the egg yolk directly in the center of the crêpe.
- Fold in the edges of the crêpe around the egg yolk, pressing the edges into the uncooked egg white to get them to stick. Transfer the assembled crêpes to the parchment-lined baking sheet and bake for 5 minutes in the oven until the egg whites have set, but the yolks are still runny.
- Sprinkle some parsley over the top of the crêpes for garnish and serve immediately. Enjoy!
Video
Strawberry Compote Crêpes
Ingredients
For the Crêpes:
- 1 cup 2% milk
- 3/4 cup water
- 2 large eggs
- 3 tablespoons salted butter melted, plus more for frying
- 1 cup all-purpose flour
For the Strawberry Compote:
- 2 cups strawberries frozen
- 1 tablespoon lemon zest finely grated
- 1 tablespoon granulated white sugar add more if desired
- 1/2 cup water
- 1/2 cup dark chocolate melted
- 1 tablespoon lemon zest finely grated
- 1/2 cup fresh whipped cream
Instructions
- Begin by making the Strawberry Compote. Place the frozen strawberries, lemon zest, sugar, and water into a small sauce pot over high heat. Bring to a boil and reduce the heat to medium. Cook the strawberries, stirring occasionally, until they have broken apart and have formed a sauce. Set the compote aside and cool completely.
- Next, make the crêpes. Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
- Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
- Set the crêpes aside on a plate until you are ready to use them.
- To assemble the crêpes, place a crêpe on a serving plate and spoon 4 tablespoons of the cooled strawberry compote into the center. Spread it out using a spoon to create a line of strawberry compote down the center of the crêpe.
- Gently roll the crêpe up into a tight log shape and repeat for the remaining crêpes.
- To garnish, drizzly over some melted chocolate, lemon zest, and top with a scoop of whipped cream. Serve immediately and enjoy!
