Favourite crepe fillings?

Inspired by JLeigh.

What are your favourite crepe fillings?
We're big crepe fans and I'd love some new ideas.

Here are some of mine....
As you will see I'm not very exact about cooking - it's all done by eye which is why I fail at pastry.

Brown some shallot, add garlic and stir once or twice, add chopped smoked salmon and creme fraiche and stir it all in with a bit of pepper and chilli flakes to taste.
Left over bolognaise sauce and cheese.
Make a white sauce, add fresh seafood and cook it. Take off the heat, add chives or shallots or anything oniony and some cheese, serve with lemon.
Lemon and sugar
Nutella
Rasberry jam
Stewed apples with cinnamon

I'm trying to work up the nerve to do a chili con carne filling - french/mex fusion. Could be awesome could be a disaster....

ETA - and recipes too. Hit us with your crepe recipes and tips.

Nutella, Banana & Crushed Roasted Hazelnuts.
Burrito Chicken... I totally cheat sometimes and use crepes instead of Tortillas
I do a chicken one, which is leftover chicken, dijon mustard, cream, mayo, lemon zest, chopped green onion, handful of whatever cheese I have on hand, salt & pepper (then wrap and bake in the oven topped with a little drizzle of cream and a sprinkle of cheese) This one is totally not healthy but we normally have it with Salad. It's one of my five minute meals (usually the night after a roast chicken, coz we do two) and the ingredients vary, sometimes it might be mixed herbs, grated carrot and honey mustard mayo cream sauce, or it might be spinach & corn with chicken more of a mornay sauce. It's always changing.
Creamy Garlic Prawns is nice.
Peking Duck Crepes are great too... Or Peking Chicken if you can't get duck.
Another asian inspired one is the filling for San Choi Bow
Any leftover Casserole - Stroganoff, Goulash... is great in crepes then either served as is or baked...
Crepe Cake is AMAZING! Where you layer Crepes with anything... could be ganache, icing, a honey/nut mixture then you coat the sides and decorate like a cake. It really is AMAZING.

There's heaps more but my brain has hit the wall... lol.

Jam. Plain and simple. Lemon and sugar too.

My Mum makes and freezes crepes to make lasagnes from, and I think they also have them as burrito wrappers (since I pointed out to them that ALL of those prepackaged ones have preservative 282 in them. Can someone tell me a brand that doesn't?).

I've got simple taste,but strawberries and kiwis fruit is my favourite. oh, and vanilla ice cream on top.

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I make my own tortillas Netix. VERY easy! Once you've done it a few times it's a breeze.

Probably considered quite boring but strawberries, banana, shaved chocolate and freshly whipped cream mmm!

I've just discovered frozen blackberries. So I'd say blackberries stewed or baked with a tablespoon of sugar - they go all jammy and moreish.

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My Mum makes and freezes crepes to make lasagnes from, and I think they also have them as burrito wrappers (since I pointed out to them that ALL of those prepackaged ones have preservative 282 in them. Can someone tell me a brand that doesn't?).

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https://www.bellybelly.com.au/forums...2/#post3046221

I've posted a recipe for you. They are really very simple.

ham, pineapple, cheese, prawns, vegemite and avocado :)

Galettes Bretonnes.
Like a crepe but made with buckwheat as well.

Because I'm too lazy to type the recipe from my book I've googled a similar one. I would make it without the pancetta.

The recipe in my book has clarified butter as well. Half for the batter and half to rub on the pan with a paper towel. It is also half milk and half water not all water.

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Galette bretonne Ã* la forestière

A galette bretonne is very similar to a crêpe, but it is made with buckwheat flour and, as the name suggests, it is originally from the French region of Bretagne. The filling is made of mushrooms, pancetta and Emmenthal cheese, with a little cream and béchamel to make it smoother. It is a very easy and homey dish. Enjoy!

Ingredients: (makes 6)

For the filling
600 gms – 21 oz. button mushrooms, sliced
100 gms – 3.5 oz. pancetta, diced
½ onion, minced
1 garlic clove, halved
30 gms – 2 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp continental parlsey, minced
350 gms Р12 oz. b̩chamel sauce
4 tbsp cream
150 gms – 5.25 oz. Emmenthal cheese, grated
Salt to taste

For the galettes bretonnes, recipe adapted from Recettes Bretonnes
330 gms – 11 oz. buckwheat flour
750 ml – 25 oz. water
10 gms – 1/3 oz. salt
1 egg
Butter (for cooking)

To make the filling

Sauté the garlic and onion with the butter and extra virgin olive oil until soft. Add the sliced mushrooms and salt to taste. Cook the mushrooms until soft, then add the minced parsley and remove from the fire.

When cool, add the béchamel, cream and grated Emmenthal cheese. Mix well and keep aside.

To make the galettes bretonnes

Put all the ingredients in a blender and mix well. Let the batter rest in the fridge for 1 hour.

Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin (about 1.5 mm thick). When the surface of the galette dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside.

Repeat this till your batter is over.

To assemble the galette

Put the galette in the centre of an oven proof dish, put 1/6 of the filling in its center and fold the 4 sides like this:

Bake in a preheated oven at 180ºC – 350ºF for 5 to 10 minutes or until the cheese has melted. Serve warm.

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Yum! We had creamy chicken crepes for dinner and then gingerbread pancakes with honeycomb butter for dessert. I only had a little though as I gorged on tomatoes today. But we had 4 kids 2 young adults and 2 adults! That's a lot of crepes/pancakes!

These are yum! I just discovered the frozen crepes at the supermarket are gluten free! I made the seafood crepes with white sauce but used tinned prawns and crab (cos I'm lazy) and they were delish! Thanks for all the inspiration!