Savory & Sweet Crepes for Mother’s Day

CHICOPEE, Mass. (Mass Appeal) – We have the perfect meal to treat your mom this Mother’s Day. Chef Bill Collins from teaches us how to make Ham & Cheese Crepes with mushrooms, and also Strawberry Shortcrepes.


1 cup flour
3 eggs
1 c milk
2 T melted unsalted butter
4 tablespoons (approximately) of clarified unsalted butter

  1. Mix batter to the consistency of heavy cream. You can do this either with a whisk, or in a blender. Just make sure there are no lumps of flour. Let this rest for at least one hour, or refrigerate up to 24 hours.
  2. Heat an 8” pan, or a crepe pan, over a medium heat. Brush a thin coating of the clarified butter onto the pan’s surface
  3. Pour ¼ -1/3 cup of the batter into the pan, and swirl around until it’s spread into a thin layer. Cook for 30-45 seconds, or until the surface of the crepe is mostly cooked through. Flip over the crepe, and cook for another 10 seconds.
  4. Remove from the pan, and cook the remaining batter.

Makes approximately 12-15 crepes

How to clarify butter:

  • Melt the butter, and skim the white foam off the top
  • Strain the remaining butter through a cheesecloth to remove any remaining solids


  • Melt the butter, and skim the white foam off the top
  • Use the almost-clear yellow liquid, and avoid using the butter solids at the bottom of the pan


Ham and Cheese Crepes

1 shallot, peeled and finely minced
10-12 oz button mushrooms, cleaned finely minced
¼ cup sherry, port, or Marsala
12 crepes (see crepe recipe)
½ pound sliced ham
¼ pound Swiss cheese, shredded or chopped
salt and pepper to taste

Preheat the oven to 350°

  1. In a skillet over a medium-high heat, add the olive oil and the shallots, Heat for 10 seconds, then add the mushrooms and two tablespoons of sherry. Cover and cook for approximately 5 minutes, or until the mushrooms are cooked through.
  2. Add remaining sherry, heat though, and remove from heat. Season to taste with salt and pepper. Cool to room temperature
  3. Place a slice of ham in the center of each crepe, and sprinkle on a 1” wide row of cheese and the mushroom mixture.
  4. Roll up the crepe and place it on a sheet pan. Repeat this with the remaining crepes.
  5. Cover the crepes with the remaining mushroom mixture, and place into the oven for five minutes, or until cooked through.

Makes 4-6 servings


Strawberry Shortcrêpes

2 pints fresh strawberries, stems removed, and quartered
3 tablespoons (approximately) sugar
1 cup heavy cream
2 tablespoons confectioners sugar
8 crepes

  • Combine the strawberries and sugar in a bowl, reserving 4 strawberries for the garnish. Add more sugar if you’d like them sweeter. Chill for at least 30 minutes. Can be prepared up to 5 hours ahead.
  • Whip the cream with an electric mixer until a light foam forms. Add the confectioner’s sugar, and whip the cream until stiff peaks form. Do not over-whip the cream, or else you’ll end up with butter.
  • Evenly distribute the strawberry mixture among the crepes, and roll them up. Top with whipped cream, and garnish with a strawberry.

Makes 4 servings

Note: if you want your crepe to be warm, heat it in a warmed skillet for 20-30 seconds, on one side, and remove from pan.

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