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Make your own crepes at home

Dear Lynn: I know fish is good for me and my family, but I need some new recipes. Please share your best. — Bill, from Jerome

Send your recipes and requests to The Recipe Exchange at

Crepes galore

Charlotte, from Quincy, makes her chocolate party crepes for special occasions or when she’s in the mood for a rich and delicious dessert. Brian, from Archbold, sent in his recipe for Galliano crepes. Wendy, from Battle Creek, says her Black Forest crepes are scrumptious.

Chocolate party crepes


1 cup semi-sweet chocolate chips

3 tablespoons butter

1 cup flour

1 cup confectioners’ sugar

4 eggs

1/2 cup milk

1/2 cup water

1 tablespoon vanilla

1 teaspoon salt

Melted butter

Confectioners’ sugar


3 8-ounce packages cream cheese, softened

3/4 cup confectioner’s sugar

1/2 cup milk

2 tablespoons grated orange rind

Crepes: Melt chocolate chips and butter in a pan over hot water. Pour into a blender container along with flour, confectioners’ sugar, eggs, milk, water, vanilla and salt. Blend until smooth. Brush a crepe pan or skillet with melted butter. When sizzling, pour 3 tablespoons of batter into the pan. Turn and tip pan immediately to coat bottom. Cook until crepe begins to dry, turn and cook a few more seconds. Remove from pan. Repeat with remaining batter. Spread 2 tablespoons of filling over each crepe. Roll up jelly-roll style. Place on a serving platter and dust with confectioners’ sugar.

Filling: Combine cream cheese, confectioners’ sugar, milk and orange rind in a large bowl. Beat until creamy and smooth. Makes 30 crepes.

Galliano crepes


1 1/2 cups milk

1 cup cold water

6 egg yolks

2 teaspoons sugar

1/3 cup Galliano liqueur

3 cups sifted flour

2/3 cup butter, melted


2 12-ounce jars apricot preserves

1/2 cup Galliano liqueur

Juice of 2 limes

Crepes: Place milk, cold water, egg yolks, sugar, Galliano liqueur, flour and butter in a blender or food processor. Process until smooth. Let batter rest for 2 hours. Lightly grease a small, shallow skillet. Heat over medium-high temperature. Pour 1/4 cup of batter into pan. Tilt to coat bottom in a thin layer. Cook for 1 minute, flip and cook the second side for 30 seconds. Slide crepes onto a plate. Cover with aluminum foil and leave at room temperature.

Sauce: Combine preserves, Galliano and lime juice in a large skillet. Simmer gently. Place 1 crepe at a time to sauce. Gently fold into quarters and place on a serving plate. Repeat with remaining crepes. Makes about 24 crepes.

Black Forest crepes

3 eggs

1 cup flour

2 tablespoons cocoa powder

2 tablespoons sugar

1 1/4 cups buttermilk

3 tablespoons melted butter

1 21-ounce can cherry pie filling

In a small mixer bowl, beat eggs until fluffy. In a separate bowl, combine flour, cocoa and sugar. Add to eggs alternately with buttermilk. Beat until smooth. Beat in melted butter. Chill batter for 1 hour. Heat a small skillet and brush lightly with melted butter. Pour 2 tablespoons of batter into pan, rotating to cover bottom. Cook for 1 minute, turn and cook the other side. Stack crepes, with waxed paper in between. Place 2 tablespoons of pie filling in the center of each crepe. Place in a shallow pan and heat at 225 degrees for 15 minutes. Drizzle with chocolate sauce if desired.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Lynn’s Musings From a Deep Well at She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at

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