Crepe Cellar owners teach us how to make their famous crepes at home

Crepe Cellar has closed and Ever Andalo is open in its place. And while we’re excited for the new Italian concept from owners Jamie Brown and Jeff Tonidandel, the NoDa gastropub’s menu is already missed.

Fortunately, we can hold onto Crepe Cellar’s best known items — its crepes — for a little longer. Brown and Tonidandel shared the recipes with CharlotteFive, and we’re sharing them with you.

Here’s all the ingredients you need and instructions on how you can make the recipes for its savory crepes or its sweet crepes at home:

Crepe Cellar’s Savory Crepe Batter

Ingredients

3 eggs

2 ½ oz butter, melted

1 1/8 cups all purpose flour

1/3 c buckwheat flour

1 1/8 c whole milk

1/2 c water

1 tsp. kosher salt

Method of preparation

1. Add eggs, milk and water together and mix together with a blender.
2. Add both kinds of flour and salt. Mix until smooth.
3. Add butter and mix until smooth.
4. Heat a medium-sized nonstick saute pan over medium heat and add 1 tbs. of butter, coating the pan.
5. Add 4 ounces of batter and swirl around pan. Cook until top of crepe is firm and no longer appears liquid.
6. Using a nonstick spatula, gently flip crepe and cook for approximately 1 minute.
7. Remove from pan and fold over to a half moon and set aside. Repeat with remaining batter. Makes 6-8 crepes, depending on the size of the pan used.

Crepe Cellar’s Queen City Filling

Ingredients

6 strips bacon, cooked soft and chopped

2 roma tomatoes, medium diced

1/2 rotisserie chicken, meat removed

1/2 package shredded cheddar

1/2 stick butter, cubed

ranch dressing

Method of preparation

1. Place cheddar in the middle of crepe. Set aside.
2. In a saute pan, heat 2 tsp. of butter. Add 1 strip of cut bacon, 2 tablespoons of tomatoes and 3 ounces of chicken meat. Cook until warmed through. Transfer to crepe using a slotted spoon, draining the liquid. Fold crepe over into a triangle.
3. Heat a nonstick saute pan and melt a pat of butter.
4. Place crepe in pan and cook over low heat until brown, approximately 2 minutes.
5. Top with ranch dressing.

Crepe Cellar sweet crepe batter

Ingredients

3 whole eggs

2 1/2 oz butter, melted

1 1/2 cups all purpose flour

1 1/8 cups whole milk

9 oz. water

1/4 tsp vanilla extract

2 1/4 tbs. granulated sugar

Method of preparation

1. Add eggs, milk and water together and mix together with a blender.
   
   
2. Add both kinds of flour and salt. Mix until smooth.
3. Add butter and mix until smooth.
4. Heat a medium-sized nonstick saute pan over medium heat and add 1 tbs. of butter, coating the pan.
5. Add 4 ounces of batter and swirl around pan. Cook until top of crepe is firm and no longer appears liquid.
6. Using a nonstick spatula, gently flip crepe and cook for approximately 1 minute.
7. Remove from pan and fold over to a half moon and set aside. Repeat with remaining batter.

Extra butter and powdered sugar may be sprinkled over the top, or fill the crepe with your favorite sweet fillings. (Pro tip: Some of the combos featured on the Crepe Cellar menu are Mascarpone & Berries, Nutella & Bananas or Brownie in a Blanket, with Nutella, candied walnuts, whipped cream and vanilla ice cream.)

This story was originally published December 26, 2021 at 6:00 AM.

Heidi Finley

The Charlotte Observer

Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription