Eating is part of a memorable ski getaway. Within hours of arriving in Snowmass, we discovered the Crepe Shack located in the Snowmass Base Village. Before heading back home, we visited this small shop where we watched the preparation of our handmade crepes.
Our lunch choices included two savory crepes—Mawa’s Greens and an Alaskan. The former was filled with generous portions of avocado, spinach, basil, pesto and mozzarella while the latter had mounds of Maine smoked salmon, tomato, capers, arugula and a smattering of dill cream sauce. Mal McQueen’s crepes are made with local organic ingredients along with imported items. Our extraordinary ski getaway concluded with a shared German Chocolate Cake crepe
Due to the COVID-19 pandemic, fewer people this year have enjoyed Crepe Shack’s delicious creations. Since Stay at Home orders caused Snowmass businesses to shutter temporarily, I asked the restaurant if they would share a couple of easy to follow crepe recipes. Ham & cheese lovers can try the La Parisienne crepe while people who prefer a non-meat variety will be happy with the vegan choice.
How to Make a Crepe Shack Vegan Crepe
Ingredients for Vegan Crepe
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 1/2 cups unflavored soy or almond milk
- 3 tbsp. vegetable oil, any neutral-flavored oil suitable for baking, such as canola, plus extra for the pa
- 1/4 chickpeas hummus
- 1/2 Fresh spinach
- 1 tablespoon oven roasted tomatoes
- 1/4 sautéed mushrooms with onion
Steps for Making a Vegan Crepe
- Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.
- Cover and refrigerate for 1 hour.
- Start with a test crepe.
- Very lightly oil the surface of a nonstick frying pan and place over medium heat.
- When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape.
- Cook just until the edges start to pull away from the bottom of the pan, about a minute.
- Very carefully flip and cook 10-15 seconds more on other side.
- Slide the crepe out of the pan and onto a plate.
- Add the following filling, starting with hummus, spinach, mushroom, and tomatoes.
How to Make a Crepe Shack La Parisienne Crepe (Black Forest Ham & Cheese)
Ingredients for La Parisienne Crepe
- 2 eggs
- 1 1/4 cups whole milk
- 1 cup flour
- 1/4 melted butter
- Pinch of salt
- 8 ounces Black Forest Diced Ham
- 8 ounces Gruyere Cheese, sliced
- Garnish: chopped parsley or chive
- 3 tablespoon canola oil for greasing pan or use oil spray
Ingredients for Blender Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice (or to taste)
- 2 sticks (1 cup) unsalted butter
- Salt and freshly ground pepper to taste
- Pinch of paprika (optional)
Steps for Making a La Parisienne Crepe
- In a blender medium speed, combine the eggs, milk, flour melted butter and salt.
- Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
- Pre heat a 10-inch nonstick skillet over medium heat for a couple of minutes.
- Grease the pan with oil.
- Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
- Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom.
- Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe.
- Cook the second side briefly, for about 10 seconds, then transfer to a plate.
- Repeat with remaining batter, adding more oil as needed, making about 8 crepes total.
- Preheat oven to 350F degrees.
Assembling a La Parisienne Crepe
- Fold each crepe in half.
- Place about 1 ounce of ham and 1ounce of Gruyere cheese onto the bottom half of each folded crepe.
- Cover the mixture with the top half of the crepe.
- Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
- Serve immediately with Hollandaise sauce, garnished with chopped herbs.
Steps for Preparing the Hollandaise Sauce
- In the jar of your blender, combine yolks, lemon juice, salt, pepper and cayenne (if using).
- Pulse a few times until smooth.
- Cut the butter sticks into smaller pieces and melt in the microwave, in increments of 30 seconds, until melted and hot.
- With the blender running on low, slowly pour the hot butter through the center cap of the cover (or with the lid out) to make a smooth sauce.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
- Use immediately or keep warm on a double boiler to be used within an hour or so.
Crepe Shack Tips
- You can make the crepes ahead, without the filling, and stack them one on top of the other, using parchment paper in between them.
- Store in the refrigerator in a sealable plastic bag for up to 3 days.
DID YOU MAKE ONE OR BOTH OF CREPE SHACK’S CREPES?
If so, I’d love to hear more about your experience.
Tag @thetravelingbornsteins on Instagram and hashtag it #toppickrecipe
Disclosure: Aspen Ski Company hosted the Traveling Bornsteins’ 3-night stay at the Limelight Hotel, 3-days of lift tickets, and meals.
When Sandy isn’t trekking or writing in the Colorado, she is traveling. She has visited more than 40 countries and lived as an international teacher in Bangalore, India. Sandy’s award-winning book, May This Be the Best Year of Your Life, is a resource for people contemplating an expat lifestyle and living outside their comfort zone.
Sandy’s lifestyle and travel experiences are frequently shared with international and domestic online sites and print media. She has contributed stories to Hemispheres, Destinations Magazine, KUHL’s Born in the Mountain blog, Grand Magazine, Wandering Educators, Golden Living, AARP, Hadassah magazine, Localliz, One Travel, Miles Away, Canadian Jewish News, Getting On Travel, Far and Wide, Colorado Parent, Traveler Confidential, Family Circle- Momster, and others.