SWEET AND SAVORY FOOD-TRUCK CREPES

Sweet and Savory Food-Truck Crepes image

Choose whichever variety suits your fancy with this adaptable recipe that can be sweet-and-nutty or cheesy-and-herby.

Provided by Stephanie Wise

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

6 eggs
1 1/2 cups milk
1 teaspoon sugar
2 cups Gold Medal™ white whole wheat flour
4 to 6 teaspoons vegetable oil
1 tablespoon unsalted butter
1 red onion, sliced
4 eggs
2 tablespoons basil pesto
1 cup shredded mozzarella cheese (4 oz)
1/2 cup peanut butter
1/3 cup hazelnut spread with cocoa
1/3 cup honey
Whipped cream for garnish, if desired
Toffee bits for garnish, if desired

Steps:

To make Crepes, in large bowl, beat eggs with whisk. Beat in milk. Beat in sugar and about 1/2 cup flour at a time, making sure to beat until no lumps remain and mixture thickens to a batter slightly thinner than pancake batter. (Add more milk if too thick; add more flour if too thin.)
Heat 8-inch skillet over medium heat. Add 1/2 teaspoon oil to skillet; tilt to coat bottom. Ladle about 1/2 cup batter into skillet; tilt to spread batter to edge until nearly paper thin. Cook about 2 minutes or until small bubbles begin to form on top of crepe or until edge starts to curl. Turn crepe with pancake turner; cook other side until brown spots form, about 2 minutes. Place on plate. Repeat until all batter is used.
To make Savory Filling, in another 8-inch skillet over medium heat, melt butter. Add onion; cook about 15 minutes or until caramelized. Meanwhile, heat another 8-inch skillet over medium-low heat. In small bowl, beat eggs and pesto with whisk until blended. Pour into skillet; cook and stir to make scrambled eggs. Remove eggs from heat; divide evenly among 4 open crepes. Top with onion and cheese. Fold over crepes. Serve.
To make Sweet Filling, spread about 2 tablespoons peanut butter on each of 4 open crepes. Fold crepes over; place on serving plates. Spoon hazelnut spread into decorating bag fitted with small round-holed tip (or spoon into resealable food-storage plastic bag; cut off one bottom corner of bag). Pipe in zigzag fashion over each crepe. Drizzle honey over each. Top each with whipped cream and toffee bits. Serve.

Nutrition Facts : ServingSize 1 Serving