how to use crepes | Gotta Eat, Can't Cook

Posts Tagged ‘how to use crepes’

October 10th, 2022

Blog, Breakfast, Crepes, Cycling Food, Fitness Food, Hiking Food, Running Food

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My Dear Ol’ Mom’s “JIC” and Nut Butter and Cookie Spread Road Crepe

My dear ol’ Mom “live life ‘bright eyed & bushy tailed’ and with compassion” role model had quite a few family famous lines. One was “Take it with you, JIC”, aka “Just in Case”, which she almost always qualified with a blunt “It’s better to have it and not need it than not have it and need it”. Yes, ma’am.

This past Saturday I sure heard her voice between my ears while prepping for a crunch on the bike with my good Hickory brothers. I’d actually started that prep the night before by making fresh crepes – all easy (click this link for picture book directions). I then laid on a good spread of both nut butter and cookie spread and topped that with raisins (click this link for step-by-step picture directions – and skip adding yogurt & whipped cream if you’re packing that crepe as shown below).

Crepe with nut butter, cookie spread & raisins packed in a zip bag for a bike ride

In the background of the 2-shot picture above, you can see what I had for breakfast before the morning ride: fruit with yogurt, jam and dried fruit along with 1/4th of a toasted waffle with nut butter, cookie spread and raisins that I topped later with a shot of yogurt and whipped cream – and very little coffee. I thought I had time. I didn’t.

As I’ve mentioned before, a breakfast like the one above almost always keeps me completely fueled for my rides. Same thing here. We stopped for coffee halfway out. I had an extra large with milk but didn’t eat anything – I wasn’t even slightly hungry – and was just fine for the whole ride as mapped out above.

If my dear ol’ mom could’ve seen me, she would’ve smiled, “Well, at least you had it, sonny. JIC!” Ma’, you bet – and thanks! (Wow, that last line makes my eyes swim – for good reason!)

October 3rd, 2022

Blog, Crepes, Fish, How To & Tips, Leftovers

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Tuna and Provolone Cheese Crepe Picture Book Directions

Last post showed how to make fully flavorful Fresh Crepes with Nut Butter, Jam, Yogurt & Whipped Cream all very easily. Like I mentioned this summer in Killer Versatile Active Life Power Food: Fresh Crepes with Picture Book Recipe, crepes are incredibly versatile – way more versatile than regular syrup-sucking flapjack pancakes.

And crepes make for great “on-the-fly” food. I made a stack of crepes before taking off across the country this summer. On that trip, I loved keeping my foot on the gas to take in all I could about our wonderfully vibrant country. Those crepes worked great for making lunches that I enjoyed rolling on the road, like the ham, cheese and mustard crepe shown above.

I made that crepe no-kidding while gassing up the car and, therefore, didn’t take pictures. When I got home, though, I shot this easy to make Tuna and Provolone Cheese Crepe that you can make either as shown below or by substituting the tuna and provolone cheese with any meat, vegetable and cheese you like. Imagination and flavor rule!

Here’s what I used to put together this Tuna and Provolone Cheese Crepe: leftover pan cooked tuna, provolone cheese, mustard and crepe.

Tuna and Provolone Cheese Crepe Ingredients

I started by spreading mustard on the crepe, laying on a slice of provolone cheese and hand-pulling apart pieces of leftover cooked tuna on half the crepe.