In honor of Taste of Crepes, the newest addition to our Most Agreeable Town, a Main Street Inn employee made a few variations of this delicious French cuisine. Granted, it was a crew member who happens to be less skilled in the kitchen department (It’s me, Angela), the experiment resulted in successful savory sampling. Crepes, although slightly intimidating, aren’t as difficult as they appear.
Taste of Crepes, which recently slid into the 269 West Main Street spot, is churning out far more complex and satisfying meals than what I whipped up. Pam might give them a run for their money though. Crepe off?
They serve a variety of sweet and savory European treats for breakfast and lunch. Their lengthy menu features breakfast crepes with veggie, meat and egg combinations. Guests can start their morning with a Fresh Fruit Crepe or go all out by ordering the Apple Pie, Banana Foster, Nutella or Deluxe Crepe. Their savory crepes can be made with Buckwheat Flower and include unique options like the Spinach Feta Crepe, Artichoke Crepe and Buffalo Chicken Crepe.
When you’re not able to visit the quaint, inviting store I recommend giving your own kitchen skills a shot. If a culinary train wreck like me can have fun doing it, then odds are, just about anybody can.
The ultimate reason making crepes was more fun than I expected, lied behind the basic starter ingredients. Here at the Main Street Inn, Mama C and her handy helpers use the following recipes to create their crepe dough, sweet and savory.
Sweet (mix in a blender and refrigerate approx. 3 hours)
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- 2 cups flour
- 4 tablespoons melted butter
- 1 cup milk
- 3 eggs
- 2/3 cup flour
I didn’t realize how perfect this meal was for a cook like me until I started making it. The hardest part was getting a feel for pouring the batter, but after mastering this, it was all gravy (as in smooth sailing – not as in the next ingredient to add). The batter, as you can see, is made of ingredients most households have on hand. To keep things consistent, I worked the same angle for my fillings, using whatever I had on hand. While the Main Street Inn is always fully stocked, my own personal fridge does not display the same traits. Staying positive, I believe what I lacked in groceries, I made up for in creativity.
The first savory crepe I decided to make took on Mediterranean characteristics with Summer Squash, Roasted Red Peppers, Garlic and a little artichoke hummus. I sauteed the vegetables in butter and sprinkled with salt and pepper before filling up my tasty crepe with the goods.
Secondly, I opted for another vegetarian option, whipping up a quick bruschetta mix of tomatos, garlic, basil, a little olive oil and parmesan cheese. This one was just what Summer called for; light, fresh, and a comforting contrast of warm crepe with chilling bruschetta.
I also made a classic bacon and cheese because you can’t go wrong with bacon and my fourth creation was in celebration of the Kutztown Folk Festival (or maybe it had to do with my lack of ingredients). I chopped up Kutztown Ring Bologna, mixed it with mustard and finished with a sprinkle of sliced brie. I was more surprised than anyone to say, “cheez that’s nice” after taking a bite of the Pennsylvania Dutch crepe.
You probably won’t find a recipe like that at Taste of Crepes and I know we haven’t added it to the Main Street Inn breakfast menu. I’ll always encourage a creative outlook for your cooking experiences, but please feel free to try Pam’s delicious recipe below. Remember to use your imagination when you can, and if your brain takes a culinary crap, head over to Taste of Crepes for authentic and tasty inspiration.
Main Street Inn’s Sweet Crepe Recipe
*make sweet batter using instructions above
POUR the batter into your pan or onto the skillet
TWIRL the pan as you pour the batter, making sure the thin layer is spread evenly
- 2(8oz.) packages of cream cheese
- 1 pint sour cream
- 3/4 cup confectioners sugar
- 2-3 cups strawberries
- 1/2 cup sugar