Savoury Crepe Ideas

Crepes are tasty and adaptable – carnivore or vegetarian; sweet or savoury; you can pretty much include whatever you want in them. If you make them a lot, I highly recommend a crepe-maker as an investment… otherwise, heating a pan until it sizzles butter will do fine, just remember the first one’s always likely to go wrong! I like this recipe as it doesn’t call for sarrasin (savoury flour) – I think these taste nicer and have the benefit of being useable for dessert crepes if there’s left-overs (top tip: chocolate, banana, digestive biscuits and ice-cream in a crepe=uber-delicious!)

However, sans crepe-maker the crepes are not the prettiest of beasts, so you’ll excuse me if this is a photoless post.

Crêpes Salées (serves 4)

125 g flour
150 ml milk
100 ml water
2 eggs
Oil / Butter
1 pinch salt
  1.  Pour flour in jug and add salt; make a well in centre and break the eggs into it.
  2.  Whisk with a fork, gradually incorporating flour.
  3.  Pour in the milk-water mix while whisking.
  4.  Whisk until the batter is thin and runny with no lumps
  5.  Cover and leave at room temperature for an hour
  6.  Heat a non-stick pan with some oil. When it’s really hot, pour in a ladleful of batter and turn the pan so the batter covers the bottom surface. Let it cook for 2 minutes then flip and heat for a minute on the other side.
As I said, what you put inside really is up to you, but I quite like the following options:

Forestiere: Béchamel, Mushrooms, and Onions

125ml milk
10g butter
1 tbsp flour
Salt, pepper, pinch rosemary (optional)
1 onion, diced
4-5 normal-sized mushrooms, chopped
  1. Melt the butter in the microwave
  2. Add the flour and mix well
  3. Bring the milk to the boil, either in a milk pan or by heating it in the microwave – let it boil for a few seconds.
  4. Pour the milk onto the flour/butter mix, whisking it. Season it.
  5. Put everything in the microwave for 30s, whisk more until no lumps, repeat as necessary.
  6. Soften the onion, added the mushrooms, and then poured over the béchamel.

Almost-Spanish

1 pepper, chopped

1 tomato, chopped

2 tbsp creme fraiche

  1. Soften the pepper then mix in other ingredients
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