email this pageAndrea Day Boykin discovered the trailer creperie concept on a visit to Ireland and persuaded her friend Nessa Higgins that they could sell crepes. They purchased an old metal trailer and called upon the expertise of Day Boykin's chef husband to help develop recipes. For the last four years, they have spent five days a week flipping and stuffing crepes for hungry customers. "We get to eat crepes every day, too," Higgins says.
While the trailer ambience makes cooking gourmet fare fun, the business wouldn't have lasted without the women's dedication to creating great food. "It's all about the flavor," Higgins says.
Colorful red and blue tables under large oak trees provide al fresco dining for locals and visitors, who come to savor taste combinations like the Special Moroccan-a thin crepe folded around pieces of smoky chicken, tangy feta dressing and roasted vegetables. Order with a salad for a complete meal, or sample a sweet confection with French pressed coffee. Breakfast crepes are served on Saturday and Sunday mornings.
Roasted Vegetable Crepes
Mark Boughton Photography; styling by Teresa Blackburn
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If you’ve made pancakes, you can make crepes. You also can use packaged ones or even flour tortillas in this recipe. Use brie cheese that is room temperature or a soft, spreadable cheese, such as Alouette. This recipe is based on one offered by Flip Happy Crepes.
Ingredients
Ingredients
Crepes
1 cup quick-mixing flour, such as Wondra
2/3 cup 2% reduced-fat milk
2/3 cup cold water
3 eggs
1/4 teaspoon salt
6 tablespoons melted butter, divided
Filling
2 medium zucchini, cut into bite-size pieces (about 2 cups)
1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
1 medium sweet onion, coarsely chopped (about 3/4 cup)
2 cups grape tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
Coarsely ground black pepper
10 crepes
5 ounces brie cheese, softened
Instructions
1 cup quick-mixing flour, such as Wondra
2/3 cup 2% reduced-fat milk
2/3 cup cold water
3 eggs
1/4 teaspoon salt
6 tablespoons melted butter, divided
Filling
2 medium zucchini, cut into bite-size pieces (about 2 cups)
1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
1 medium sweet onion, coarsely chopped (about 3/4 cup)
2 cups grape tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
Coarsely ground black pepper
10 crepes
5 ounces brie cheese, softened
1. To prepare crepes, place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk in eggs, salt and 3 tablespoons butter. Let stand 10 minutes. (This allows the flour to absorb the liquid.)
2. Heat an 8- or 9-inch crepe pan over medium-high heat until hot. Lightly brush pan with some of the remaining melted butter.
3. Pour 1/4 cup batter into the center of pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen crepe. Turn crepe over with your fingers or a spatula, or flip. Cook 15 to 20 seconds. (Second side will be spotty brown.)
4. Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.
5. Preheat oven to 350F.
6. To prepare filling, place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender. (Makes about 3 cups.)
7. Spread 2 tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again. Serves 5.
"Trailer Hash," March 2010.
Tips from the Test Kitchen
2. Heat an 8- or 9-inch crepe pan over medium-high heat until hot. Lightly brush pan with some of the remaining melted butter.
3. Pour 1/4 cup batter into the center of pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen crepe. Turn crepe over with your fingers or a spatula, or flip. Cook 15 to 20 seconds. (Second side will be spotty brown.)
4. Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.
5. Preheat oven to 350F.
6. To prepare filling, place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender. (Makes about 3 cups.)
7. Spread 2 tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again. Serves 5.
"Trailer Hash," March 2010.
The Relish crepe recipe was excellent. It is light, and the taste and consistency is perfect. I did not do the filling that you provided. Instead, for breakfast, we make ham and cheese crepes and strawberry and chocolate crepes. I would change NOTHING in this recipe. This has replaced our beloved Martha Stewart recipe, according to my girls.
—Pascale Poitras, Relish reader and recipe tester
Nutritional Information
—Pascale Poitras, Relish reader and recipe tester
Per (2-crepe) serving: 420 calories, 28g fat, 180mg chol., 15g prot., 28g carbs., 3g fiber, 860mg sodium.
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