A recipe for a Sweet Crepe Trio inspired by our time in Fort Walton Beach, Florida! These sweet crepes are paired with three options: strawberry, peaches and cream, and Nutella.
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We are moving! Over the next couple of weeks, we are making the transition from the Florida Panhandle to Northern Virginia/D.C.
Fort Walton Beach
While I am so excited to begin the next chapter of our lives, our time here has been wonderful and I am a little sad to be leaving some parts of it.
Sure there are some not so great things about Florida (the often unbearable heat and humidity/ mosquitoes and palmetto bugs in WINTER), but we have made some amazing friends and enjoyed quite a few local places.
Along 98, there is a strip of shops (many locally owned businesses) and a large park, The Landing, in the back with beautiful views of the water.
It is also a popular spot to hold special events, especially during the summer, and decorated for the holidays with a large Christmas tree in December.
3 Dogs and a Chick
There are a few shops we enjoy along the 98 strip. One is 3 Dogs and a Chick, a dog bakery and boutique. In addition to homemade treats, cookies, and cakes, they also offer an assortment of toys, bedding, food, skin products, and other merchandise for dogs and cats.
We always went here to pick up treats for Riley and Sophie. They also have special events for the dogs scheduled throughout the year, including Doggie Socials.
Cupcakery by the Sea
Cupcakery By the Sea (now closed) opened during our time in Fort Walton Beach. It is right next to 3 Dogs and a Chick.
Cupcake flavors change daily (and are often seasonal), so there is always something new to sample. In addition to cupcakes and other baked goods, they also offer specialty baking products and decorations.
Heritage Park and Cultural Center
For those interested in history, Heritage Park and Cultural Center lies on the opposite side of Highway 98 from the shops.
Here, you can see the Indian Temple Mound Museum, Fort Walton Temple Mound, Camp Walton Schoolhouse Museum, Garnier Post Office, and Civil War Exhibit building.
The Indian Temple Mound Museum opened in 1962 and showcases artifacts from Native Americans, Pirates, and Europeans.
The Fort Walton Temple Mound is a National Historic Landmark from the Mound Builder Culture dating back to 800-1400 AD. It is possibly the largest in the Gulf Coast at 12 feet tall and 223 feet across.
Emerald City Gymnastics
One of Evan’s favorite activities in Fort Walton Beach was Open Gym at Emerald City Gymnastics. This program was available to preschoolers on Monday and Friday mornings. I started taking Evan right after he turned one and he always looked forward to it.
There are plenty of toys, trampolines, mats, balls, and other equipment to keep him busy and run off excess energy. It was especially perfect on hot and rainy days.
Air Force Armament Museum
The Air Force Armament Museum is located next to Eglin Air Force Base. It is open Monday through Saturday from 9:30-5:00 and admission is free.
Outside of the museum, you can get a close look at multiple types of aircraft. The museum houses additional aircraft, bombs, missiles, rockets, and interactive exhibits.
We usually went to Okaloosa Island when we wanted to spend some time at the beach. Our house was just over the bridge and we didn’t have to fight the traffic for the Destin beaches.
For less busy days or when we wanted to grab a bite to eat, we would visit the Boardwalk. Otherwise, we would drive a little further to Beasley Park or the military beach closer to the Destin bridge.
The Boardwalk has a couple of restaurants with great views of the beach. They tend to mostly be tourist traps, but the location is great. We went a handful of times with friends, but the food never really stood out.
Now for other restaurants in Fort Walton Beach: I only have photos of a few places since I didn’t get into the habit of taking photos at restaurants until recently.
Props Brewery and Grill
Props Brewery and Grill opened near our house while I was pregnant with Evan. It is a favorite of Chad’s and he always took friends while they were in town visiting.
Their Mac and Cheese has been a hit with us and Chad usually gets a Flight to try a few beers at once.
Clemenza’s at Uptown Station
The Italian restaurant, Clemenza’s at Uptown Station, offered Mama Clemenza’s European Breakfast on Saturday and Sunday mornings with an assortment of European-style breakfast items and beverages.
We tried the Bellini with Peach Nectar, Orange Ricotta Pancakes, Homemade Eggs Benedict (Eggs and Prosciutto over Yorkshire Pudding Muffin and Hollandaise Sauce), and Crepes Trio (Lemon Curd, Lingonberry, and Apple).
We ordered the Crepes Trio for Evan, but he actually ended up stealing most of Chad’s Eggs Benedict.
Stewby’s Seafood Shanty
Stewby’s Seafood Shanty is a bit off the beaten path, tucked at the end of Racetrack Road, but we found they offered delicious seafood at a lower price than many of the restaurants in the tourist areas.
It is small with counter service and take out available. I had the fried shrimp tacos, Chad tried the fried amberjack with grits and fried okra, and Evan enjoyed the kid’s popcorn shrimp. There are only a few tables, so I can see this place getting packed during busy times.
For Tex-Mex, we frequented Tijuana Flats on Eglin Parkway.
We got take-out often while Evan was tiny. As he got older, he enjoyed looking at the decorated ceiling tiles and other artwork in the restaurant.
They have a hot sauce bar in the back with choices ranging from a mild sweet chili sauce to deathwish sauces.
We went to the Neighborhood Cafe while some friends were visiting since all the breakfast places in Destin were packed. I am so glad we found it.
Evan had scrambled eggs with home fries and toast, while the rest of us ordered the country fried steak, French toast, and the special white chocolate and strawberry pancakes. I especially loved the pancakes and will definitely have to make them at home sometime.
Sweet Crepe Trio
For the recipe to pair with this post, I made my own version of Mama Clemenza’s Crepe Trio using some of my favorite flavors- Vanilla Bean Custard with Nutella Drizzle, Peaches and Cream, and a crepe simply topped with Strawberry Sauce.
You can make the whole recipe, pick one, mix and match, or add your own customizations.
There are a few steps for these crepes, but a couple can be made ahead of time. The strawberry sauce can be prepared up to three days in advance. You can also make the vanilla bean custard the day before.
A Few Tips
I usually just whisk the ingredients for the crepes together in a large bowl until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until smooth.
Allow the mixture to rest for about 30 minutes covered before cooking.
I use a crepe pan to make the Sweet Crepe Trio, but a well seasoned skillet would also work well.
The trick to thin crepes is a thoroughly heated pan and pouring in the batter (about 1/4 cup, 60 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust the heat between medium and low as needed.
If the batter is too thin or the crepes are too fragile to flip without tearing, add a little more flour until it is thick enough to coat the bottom of the pan in a thin layer. If it is too thick, add a splash or two of milk.
Sweet Crepe Trio Recipe
Sweet Crepe Trio
Vanilla Bean Custard:
- 2 cups (470 milliliters) milk
- 1 vanilla bean
- 1/4 cup (50 grams) granulated sugar
- 2 large egg yolks
- 2 tablespoons (16 grams) cornstarch
- 2 tablespoons (30 milliliters) water
- 8 ounces (227 grams) fresh strawberries hulled and quartered
- 2 tablespoons (25 grams) granulated sugar
- 1/2 lemon zest and juice
- 1/2 tablespoon (4 grams) cornstarch
- 1 tablespoon (15 milliliters) water
- 4 medium peaches pitted and sliced
- 2 tablespoons (25 grams) granulated sugar
- 1/2 lemon zest and juice
- 1 cup (240 milliliters) whipped cream plus more for serving
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (13 grams) granulated sugar
- 1/4 teaspoon salt
- 1 cup (240 milliliters) milk
- 2 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- Powdered sugar
To make the Vanilla Bean Custard:
- In a medium saucepan, heat the milk and scrapings from vanilla bean over medium heat until it begins to steam but not yet boil.
- In a small bowl, whisk together the sugar, egg yolks, cornstarch, and water.
- While continuing to whisk, slowly add about 1/4 cup (60 milliliters) of the heated milk.
- Repeat with about 1/2 cup (120 milliliters) more milk, until the eggs are heated.
- Slowly pour the eggs into the saucepan of milk, continuously whisking. Continue to stir the mixture over low heat until it thickens.
- Remove from heat and transfer to a medium bowl. Cover the top with plastic wrap, making sure it is touching to prevent a film from forming, and refrigerate until chilled and ready to serve.
To make the strawberry sauce:
- In a small saucepan, combine the strawberries, sugar, lemon zest, and lemon juice over medium heat.
- Cook, stirring and breaking up the strawberries often, until the strawberries have slightly softened, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water. Whisk into the strawberry sauce and continue to cook until the mixture thickens.
- Remove from heat. If desired, blend to make a smooth sauce. Cover and refrigerate for up to four days.
To prepare the peaches:
- In a medium bowl, gently toss together the peach slices, sugar, lemon zest, and lemon juice.
- Set aside until ready to assemble.
To make the crepes:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a medium bowl, whisk together the milk, eggs, and melted butter. Whisk into the flour mixture until smooth and no lumps remain.
- Cover the bowl and set aside for 30 minutes.
- Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
- Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer.
- Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
- Allow the crepes to cool to room temperature, then spread a thin layer of the prepared vanilla custard over one side of 1/3rd of the crepes. down the center of the crepe.
- Fold in half, then fold over again to make a triangle and transfer to serving plates.
- Place the nutella in a small bowl and microwave until warm with a thinner consistency, about 30 seconds. Drizzle over the vanilla custard crepes.
- Fold another 1/3rd of the crepes into triangles and place on serving plates. Top with prepared strawberry sauce.
- For the remaining 1/3rd of the crepes, spread one side with whipped cream. Place the sliced peaches over half of each crepe. If the whipped cream is not sweetened to desired taste, sprinkle with some powdered sugar. Fold into triangles and place on serving plates.
- Top the crepes with additional whipped cream and powdered sugar.
- Serve immediately.