Otta-Blog

Crepes at McGee’s Inn

March 16, 2014 - Recipes

CREPES AT McGEE'S INN

(This recipe was featured in the Ottawa Magazine March/April issue 2009)

Crepes are a staple on the breakfast menu at McGee's Inn.  We have tried different recipes and this is our favourite - tried and true.

*  1 C milk

*  pinch of salt

*  2 Tbsp melted butter

*  3 Eggs

*1 Tsp vanilla

* 1 C flour

* 1 Tbsp sugar

We put everything into a food processor and blend for a couple of minutes, stopping and stirring to incorporate all the flour.

It is best to make the batter the day before or let sit overnight.

 

 

CHICKEN AND BROCOLLI CREPES

I use the same recipe as above but omit the vanilla and sugar.

Put cooked chicken and cooked brocolli onto the crepes. Add a little cheese sauce. Then roll up the crepes tightly.

Place in a non-stick oven proof dish and cover. Place in a 350 degree oven for 30 minutes or until heated through.

Remove - put a little more cheese sauce over the top of the crepes and place under a broiler for 1 minute or until browned.

We have used this recipe at McGee's Inn for luncheons or business meetings.

 

SPRING HAZELNUT CREPES
 

*  1 cup All Purpose flour
*  1/4 teaspoon salt
*  1/2 teaspoon cinnamon
*  2 eggs, beaten
*  11/4 cups liquid hazelnut coffee creamer
*  1/4 teaspoon vanilla extract
*  1 tablespoon oil
*  Vegetable spray

Combine flour, salt and cinnamon. Add eggs and creamer. Whisk mixture until smooth (no lumps).
Lightly grease and heat non-stick, flat-bottom skillet over medium heat. Spoon 2 tablespoons of batter into pan. Quickly tilt pan to spread batter over hot surface. Cook until lightly brown on both sides.
Stack crepes between layers of parchment paper. (To prepare in advance, wrap with foil and refrigerate.)

 

CREPE RECIPE FROM A GUEST AT McGEE'S INN

*  3 CUPS OF WHOLE WHEAT FLOUR
*  5 EGGS
*  2 CUP MILK
*  2 SPOONS OF CANOLA OIL
*  DASH OF NUTMEG
*  DASH OF SALT
*  1 TABLE SPOON BAKING POWDER
*  2 LARGE SPOONS OF HONEY
*  1 CAN OF SPRITE POP

 

BRUNCH GLORIOUS BRUNCH

I took a course at Cordon Bleu School to see what, if any different recipes could be added to McGee's Menu.

This is Cordon Bleu's recipe

CREPES

*  225 g flour
*  1 g  salt
*  2 g baking powder
*  2 pc eggs
*  170 ml milk
*  2 pcs eggs whites
*  20 g sugar

1 full egg instead of egg white (whites make it fluffy)
Put dry ingredients into bowl - whisk
Whisk eggs
You can include lemon/orange zest or vanilla
Pour eggs little by little into dry ingredients
Whisk
Add water if too thick
Butter pan & put in fridge

Sprinkle with icing sugar and real sugar and put in oven for a few minutes

This is the Crepe recipe from Cordon Bleu (we have other recipes from Cordon Bleu under different headings)