Culture. Style. Taste.


Culture. Style. Taste.


Whether you’re standing in line at a street vendor in Paris or in front of your stove on a Saturday morning or need a quick bite from Little Brittany while shopping at Aventura Mall, crêpes feel like an extra-special treat. It’s often not so much about the delicate, tender wrapping as it is about what decadent filling you choose to put inside.

Sweet or savory, vegetarian or not, light or filling – crêpes are truly the perfect vehicle for just about any sort of filling you are feeling. Here are our top three options.



Pumpkin Crepes with Beer and Cinnamon Apples and a Chocolate Drizzle



For the pumpkin crepes:

2 cups milk

2 tbsp butter

2 eggs

½ cup pumpkin puree

1 tsp vanilla

1½ cups flour

1 tbsp sugar

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg


For the filling:

1 tbsp butter

1 honey crisp apple, peeled and diced

¼ cup brown sugar

½ cup pumpkin ale (I used Captain Lawrence Brewing Company)

½ tsp cinnamon

1 (5.3 oz) Divine Milk Chocolate bar



For the crepes, in a small saucepan over medium-low heat, warm the milk and butter until the butter is melted. While the milk is warming, whisk together the eggs, pumpkin, and vanilla. Stir the warm milk in the pumpkin mix, slowly.

In a separate bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Stir the wet ingredients into the dry ingredients, whisking until totally smooth.

Cook the crepes on a crepe pan on the stove (1/3 cup batter at a time). When all the crepes are done, make the filling. In a small saucepan, saute the apple with the butter, brown sugar, pumpkin ale, and cinnamon, simmering until the beer has reduced to a thick sauce.

Melt the chocolate bar in a microwave safe bowl in 30 second intervals, stirring after each.

Fold the crepes into quarters and served topped with the apples and drizzled with the chocolate.



Mushroom & Spinach Crepe


For Crepes:

1 1/2 cup all purpose flour

1 cup cold water

1 cup cold milk

4 eggs

1/2 tsp Salt

4 Tbsp melted butter


For Filling:

1-1/2 Tbsp butter

2 Tbsp Shallots

1/2 tsp Dried Thyme

Kosher Salt, to taste

6 oz sliced mushrooms

2 cups baby spinach leaves

1/3 cup Parmesan cheese

1 garlic clove, minced

1 tsp Herbs de Provence



Place in blender or food processor in the following order. Liquids, egg, salt, flour, and butter. Process until smooth. Cover and let batter rest for 2 hours.

In a crepe pan or small nonstick skillet heated to medium, using a ladle, place about 1/3 cup batter in pan. Spin pan around so the batter covers the bottom. Cook for about 1-2 minutes. With a wooden skewer or spatula, flip crepe and lightly brown other side. Stack on a plate until ready for use.

In a medium skillet, over medium heat, melt 1 Tbsp butter. Add shallot, garlic, Herbs de Provence, and a pinch of salt and sauté until soft, about 3 minutes.

Add Mushrooms, sauté until soft, about 2 minutes. Add spinach and sauté until wilted. Set aside. Heat oven to broil.

Lay crepe, one at a time out and spoon equals portions on crepe and roll. Place in lightly buttered baking dish. Sprinkle parmesan cheese over top.

Place crepes under broiler until lightly browned.



Kale and Artichoke Crepe



⅓ cup quinoa flour

⅓ cup milk

1 chia egg (see note)

¼ tsp baking powder

¼ tsp dried rosemary

¼ tsp dried parsley

½ tsp fresh basil chopped

⅓ cup water (add a TBS or two more if batter is still thick)

½ TBS nutritional yeast

⅛ tsp salt and pepper

optional: red pepper flakes



1 cup kale chopped

½ cup artichoke hearts chopped

½ TBS lemon juice

1 garlic clove minced

2 TBS coconut milk

2 TBS nutritional yeast

1 TBS tahini

½ tsp honey

Pinch of Salt

additional ½ tsp honey for drizzling

additional 3 TBS vegan cheese




Spray a pan with non stick spray. Add kale, artichoke hearts, garlic, coconut milk, and lemon juice, stir and allow to cook for about 3 minutes. Add remaining ingredients (EXCEPT vegan cheese). Combine completely and cook until kale is wilted. Cover to keep warm and set aside



In a small bowl, combine all crepe ingredients and stir completely. Spray a pan with non stick cooking spray and turn to medium heat. Pour ⅓ of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape). Cook for about 1 minute on first side, flip, cook another minute on opposite side. Transfer crepe to a plate to cool. Repeat to make 3 crepes.

Once crepes are cooked and cooled, spoon ⅓ of the mixture into each crepe and add 1 TBS cheese. Fold crepe over.

Reheat pan. Spray with non stick cooking spray and turn to medium heat. Lay each filled/folded crepe in the pan and allow cheese to melt through (cooking for about 2 minutes on each side). Transfer to a plate, and drizzle with additional ½ tsp honey.


For more delicious Crepes, visit Little Brittany Creperi located in our Treats Food Hall.

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