Valentine’s Day Crêpes: Two Ways
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 these Valentine’s Day crêpe recipes would be the perfect recipe for this special day!
In this post, I am showing you how to make two Valentine’s Day crêpes: a savoury Croque Madame Crêpe and a sweet Strawberry Compote Crêpe. If you want to see step-by-step instructions for both recipes, check out my YouTube video!
Savoury Croque Madame Crêpe
For my savoury Valentine’s Day 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!
Sweet Strawberry Compote Crêpe
For my sweet Valentine’s Day crêpe, 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!
Enjoy this Romantic Valentine’s Meal
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!
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!
Get the Recipe: Croque Madame Crêpe
Croque Madame Crêpes
Ingredients
For the Crêpes:
- 1 cup 2% milk
- 3/4 cup water
- 2 large eggs
- 3 tablespoons salted butter melted
- 1 cup all-purpose flour
For the Filling:
- 1 tablespoon olive oil
- 8 large eggs
- 1 pinch salt
- 1 pinch ground black pepper
- 8 tablespoons grainy mustard
- 16 slices smoked ham
- 2 cups Gruyere cheese (or Swiss cheese) grated
- 1/4 cup fresh Italian parsley finely chopped
Instructions
To Make the Crêpes:
- Combine the milk and water in a large bowl. Add the eggs and melted butter and whisk to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Then add the remaining flour and fully mix to combine into a smooth batter.
- Transfer the batter to the refrigerator and let rest for 20 to 30 minutes.
- 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 to 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.
- Set the crêpes aside on a plate, then repeat this process for the remaining batter.
To Cook the Eggs:
- Add the olive oil to a large non-stick frying pan and heat over medium-high heat. Add the eggs and cook sunny side up for 2 minutes, or until the bottoms have just set and the yolk and egg whites on top are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool.
To Assemble:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- To assemble the crêpes, place 4 cooked crêpes on each parchment-lined baking sheet so they are spaced out evenly and are in a single layer.
- Add the grainy mustard to the centre of each crêpe. Use the back of a spoon to spread it out across the centre of each crêpe. You don't need to spread the mustard to the edges.
- Add a slice of ham to the centre of each crêpe, followed by 2 tablespoons of cheese, another slice of ham, and the remaining 2 tablespoons of cheese. You want to make layers of the ham and cheese.
- Carefully transfer the fried eggs on top of the ham and cheese layers, trying your best to place the egg yolk directly in the centre of the crêpe.
- Fold in the edges of the crêpe towards the centre, around the egg yolk, pressing the edges into the uncooked egg white to get them to stick.
- 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
Notes
Nutrition
Get the Recipe: Strawberry Compote Crêpe
Strawberry Compote Crêpes
Ingredients
For the Strawberry Compote:
- 3 cups strawberries frozen
- 2 tablespoons granulated white sugar add more if desired
- 1 tablespoon lemon zest finely grated
- 1/2 cup water
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 Toppings:
- 1 cup dark chocolate melted
- 2 tablespoons lemon zest finely grated
- 2 cups whipped cream
Instructions
For the Strawberry Compote:
- Place the frozen strawberries, sugar, lemon zest, 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.
To Make the Crêpes:
- Combine the milk and water in a large bowl. Add the eggs and butter and whisk to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine into a smooth batter.
- 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 to 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.
- Set the crêpes aside on a plate and repeat this process for the remaining batter.
To Assemble and Serve:
- To assemble, place a crêpe on a serving plate and spoon 3 to 4 tablespoons of the cooled strawberry compote into the centre, creating a line of compote down the middle.
- 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!
Video
Notes
Nutrition
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