{"id":7141,"date":"2013-02-17T14:00:53","date_gmt":"2013-02-17T19:00:53","guid":{"rendered":"http:\/\/canadianbudgetbinder.com\/?p=7141"},"modified":"2025-02-21T06:03:33","modified_gmt":"2025-02-21T06:03:33","slug":"mr-cbbs-stuffed-crepes-with-lemon-sugar-and-yogurt","status":"publish","type":"post","link":"https:\/\/digitalskyweb.co\/canadianbudgetbinder.com\/2013\/02\/17\/mr-cbbs-stuffed-crepes-with-lemon-sugar-and-yogurt\/","title":{"rendered":"Mr.CBB’s Stuffed Crepes With Lemon, Sugar And Yogurt"},"content":{"rendered":"

Recipe: Mr.CBB<\/strong><\/p>\n

Stuffed Crepes with lemon, sugar and yogurt<\/strong> were on the menu this past week since it was Shrove Tuesday\u00a0\u00a0and it was a fresh change to the savoury meal we are used to at dinner time. I’m sure many of you though don’t mind having breakfast for dinner or lunch as long as it looks and tastes good. As mentioned in my previous post about pancake day<\/a>, which is what we call crepes back home in the UK. I’ve been making them for years now and it’s a recipe you can easily teach your kids as it has very few ingredients which I think is great to start out with. Our pancakes are traditional and different from the North American pancake which fluffs up and has a cake-like texture. We also tend to flavour ours with lemon and a bit of sugar and not the maple syrup I’ve found many to use in Canada on both pancakes and crepes.<\/p>\n

What is a Crepe?<\/span><\/a><\/span><\/h2>\n

A crepe which simple means, curled and of the Latin term “crispa<\/strong>” yet originates in Northwest Brittany in France where they are typically served with a cider on February 2, a day called Candlemas (Le Chandeleur). The French use a wheat flour to make the sweet crepes and a buckwheat to make savoury crepes although I used an all-purpose flour for mine. Crepes are very light and is similar to a pancake batter but is very thin. When you pour the batter into a hot skillet with a knob of butter it is almost like a thin layer similar to that of a plain egg omelette. Crepes have very few ingredients such as eggs, flour, salt, milk and butter. If you are looking for the gluten-free version of crepes just switch up your flour to a gluten-free product such as buckwheat. There are cr\u00eape pans or cr\u00eape makers you can purchase to make the perfect cr\u00eape but I don’t have one of those fancy “thingamajiggers”. Maybe we should have put that on our wedding registry, I mean not everyone wants to get the traditional toaster wedding gift. On second thought, cash works just as well.\u00a0For my stuffed crepes I used a flat skillet which didn’t yield the perfect round cr\u00eape but it did the trick. If I had a kitchen big enough to house every type of kitchen tool or gadget I’d be in business.<\/p>\n

Crepes Around The World<\/span><\/h3>\n

You can eat crepes any time of the day breakfast, lunch and dinner or heck even for a snack. Crepes are simple to make and easy to eat, especially if you want a quick pick me up like the romantic flamb\u00e9ed\u00a0cr\u00eape\u00a0Suzette\u00a0a term most people have heard which is a French and Belgian cr\u00eape. I’d likely have this after a lovely meal or before a meal, heck why not who said you can’t have dessert first, right? \u00a0This cr\u00eape is typically made with a grated orange peel and\u00a0liqueur\u00a0similar to the cr\u00eape I created but with lemon peel and no\u00a0liqueur blasting ceremony here I’m afraid.<\/p>\n

Countries all around the world make their version of the cr\u00eape such as in Sweden, Spain, Portugal, Italy, Hungary and the list goes on and on. One of our mates who is from Spain said her mother makes them for festivals and carnivals in the town square or when they have large gatherings. She says she likes to add a thick layer of Nutella, roll it and top it with whipped cream.<\/p>\n

Even Japan is on board with the fast food local creperie stands<\/strong> which I think is great. Nothing like hanging on the street in a stand flipping out crepes for the public, how cool is that. I can see the desire for good street eats especially in highly populated areas like Japan, Vancouver, Toronto and the like. When the food bell or belly bell tolls \u00a0so many people flock to these stands and trucks and the owners if successful can make a hefty profit. Just look at the success of many chip and ice-cream trucks in local cities, people crave different and will jump at the opportunity for affordable good eats that are convenient. The Jewish have something comparable called the \u00a0“blintz” which you might even see on a menu at a local restaurant. If you really think about food every culture has similarities in what we eat it’s how we prepare it, the flavours and in some cases how we eat it that differ but are essentially then same when you peel back the layers.<\/p>\n

Fillings For Crepes<\/strong><\/span><\/h4>\n

You can stuff a cr\u00eape with just about anything your heart desires.<\/strong> Crepes come as savoury crepes and sweet crepes filled with everything from yogurt, chocolate, fresh fruits, syrups, cream cheese filling, honey, jams, whipped cream, eggs, meats and vegetables. A cr\u00eape is really just a base for you to create a masterpiece similar to a tortilla or a taco and all you do is fill it up with what you want and enjoy.<\/p>\n

Stuffed Crepes With Lemon, Sugar and Yogurt<\/strong><\/p>\n

\"Stuffed<\/p>\n

Yield: about 10 small 8 inch crepes<\/p>\n

Ingredients:<\/strong><\/p>\n