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Crepe Purses

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  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 10
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There's nothing more impressive than tiny crepe purses stuffed with lovely fillings - sweet or savory - and tied with a little chive string.
by: Voodoo Lily
Updated Aug 4, 2016
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Ingredients

Crepes:

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cups plus 2 tablespoons milk
  • 3 eggs
  • 2 tablespoons butter or margarine, melted
  • Shortening for frying

Filling Ideas:

  • Goat cheese and fig jam
  • Sauteed spinach with toasted pine nuts
  • Brie and apricot jam
  • Roasted butternut squash, pecans and gorgonzola
  • Roasted granny smith apples and Stilton cheese
  • Chives for tying

Steps

  • 1
    Combine flour, salt and milk, beating at medium speed of an electric mixer until smooth. Add eggs and beat well; stir in 2 tablespoons melted butter. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes will be light in texture).
  • 2
    Brush bottom of a crepe pan or heavy skillet lightly with shortening; place crepe pan over medium heat until just hot but not smoking.
  • 3
    Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
  • 4
    Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on other side. (This side of the crepe is usually spotty brown, and is the side on which the filling is placed).
  • 5
    Place crepes on a towel, and allow to cool. Repeat until all batter is used. Stack crepes between layers of wax paper to prevent sticking.
  • 6
    Prepare fillings of choice.
  • 7
    Soak chives in warm water to soften.
  • 8
    Add a tablespoon of filling to crepe, then roll up like a tiny burrito and tie with chive. Alternately, tie up in a pouch like a small coin purse.

Nutrition Information

No nutrition information available for this recipe
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