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Savoury Crêpes for Mothers Day

| posted Wednesday, Jul 31st, 2013

Savoury Crêpes for Mothers Day brunch paired with Inniskillin Okanagan Estate Riesling 2011, perfect way to celebrate Mom this Sunday! Chef Jean Francis Quaglia and his wife Alessandra, share their crepes they serve up at their restaurant Provence Restaurant.

Mother’s Day Crêpes Recipe:

1½ cups flour
1 tbsp sugar
1 tsp lemon or orange zest
3 cups milk
4 eggs
1 tbsp vanilla
¼ cup butter, melted
¼ cup clarified butter (to brush pan)

In a large bowl, combine flour, sugar and zest in a bowl and mix together.  In a separate bowl, combine the milk, eggs, and vanilla.  Slowly add wet ingredients to dry and combine until just mixed (do not overmix).  Add melted butter and fold until just mixed. Cover and set aside for 1 hour (or overnight).

In a non-stick frying pan on medium heat, brush some clarified butter. With a small ladle, drop ¼ cup batter onto pan and tilt to form a thin circular crêpe. When edges turn golden brown, flip to cook other side until golden brown. Remove from pan. Repeat until batter is all used; brush additional clarified butter on pan only when necessary.

Makes 4 servings (about 15 crepes).

Recipe for Crêpe filling (for 4-5 crêpes)

2-3 large apples (Pink Lady’s are yummy)
5 slices of double smoked bacon (not too thick)
1 tbsp olive oil (Alessandra prefers butter 😉
1/4 cup Inniskillin Riesling
pinch of sugar
4 tsp sour cream

Render fat from bacon and add shallots. Cook until nicely caramelized. Add in chopped apples and cook down until tender. Deglaze with Inniskillin Riesling wine.

Heat up crêpes and divide apple filling between them. Add a teaspoon of sour cream on top of filling and fold over the crepe. Garnish with chives and a nice piece of bacon.

Bon Appétit and Happy Mother’s Day!



Wine Pairings: Inniskillin Wines, Okanagan Estate Winery