Savory Sweet

Katie’s Crepes {Dinner + Dessert}

Last night I made dinner for my very best friend, Katie.
Let me tell you a little bit about why we are friends.


We are the kind of girls that love crepes for dinner with Magic Hat #9.
We require coffee. Always. Morning and night. Don’t judge us.
We mutually love brownies, puppies and Lady GaGa.


We are both jealous of Zoey Deschanel’s bangs.
We have the same birthday, exactly one year apart.
We both consider nutella to be magic.


Basically we go together like brie and pesto.
Like coffee and chocolate.
Like dinner and dessert.

But really though. These crepes are ridiculously good. The combination of the melty brie with pesto and the sun dried tomatoes make these savory guys irresistible.
And the dessert crepes are dreamy in that strawberries plus chocolate way. Which, I’d have to say, is probably one of the very best ways.


Katie’s Crepes {Dinner + Dessert}
Crepe filling ideas came from my love for Good Girls go to Paris Crepes in Detroit.

Savory – crepes filled with pesto, brie, sun dried tomatoes and chicken
(Leave out the chicken and they are a vegetarian delight!)

Sweet – crepes filled with nutella, sugary sweet strawberries and whipped cream


  • 1 1/2 cups flour
  • 1 T sugar
  • 1/2 t baking powder
  • 1/2 t salt
  • 2 cups milk
  • 2 eggs
  • 2 T butter (melted + cooled slightly)

savory –

  • 3 T basil pesto
  • 1 small wedge of brie, cut into pieces or strips
  • 1/4 cup sun dried tomatoes in oil, drained and diced
  • 1 to 2 small chicken breasts, cooked and cut into bite size pieces and sprinkled with salt and pepper

sweet –

  • 1 cup strawberries, quartered
  • 2 T sugar
  • 1/3 cup nutella
  • whipped cream


  1. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a smaller bowl whisk together the milk, eggs and melted butter.
  2. Add the wet ingredients to the dry and whisk until smooth and no lumps remain.
  3. Meanwhile heat a frying pan/nonstick skillet on the stove at medium heat and spray with cooking spray. Pour batter into the pan scant 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds after flipping and place on a cookie sheet in a 200 degree oven. Spray the pan with more cooking spray every few crepes to prevent sticking.
  4. When all crepes are done*, fill half of them for dinner. (Leave the rest in the oven to be warm for dessert, but turn the oven off to prevent the crepes from getting crispy unintentionally.) Spread a teaspoon of pesto along the center of the crepe. Sprinkle with a brie, followed by sun dried tomatoes and chicken. Roll up and place seam side down on a plate. The crepes will be nice and warm from the oven making that brie perfect and melty.
  5. When you’re about ready for dessert, stir the quartered strawberries with sugar and allow to sit in the fridge for at least 5 minutes. Fill the remaining crepes! Spread a heaping teaspoon of nutella along the center of the crepe. Top with strawberries and whipped cream. Roll up and place seam side down on the plate and sprinkle with powdered sugar.

Recipe makes 12-13 crepes. Enough for dinner and dessert for two very hungry people or three casually hungry people. Simply half the recipe if you want just dinner or just dessert for two.

* You can always make 6 crepes and then leave the batter at room temperature until after dinner and make the remaining crepes fresh for dessert.

9 thoughts on “Katie’s Crepes {Dinner + Dessert}”

  1. Marcy – you should totally make these! I just love crepes too. J’adore crepes!

    Katie – You’re the wonderful one! Thanks for coming over!

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