SAVORY FRENCH CREPES
At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.
Provided by Allrecipes
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 8h45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
- Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 30.7 g, Cholesterol 185.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 20 g, Sodium 369.5 mg, Sugar 6.4 g
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Emmanuella Austin
[email protected]These crepes were a bit too thick for my taste. I think I'll use less batter next time.
Londyn Janae
[email protected]I made these crepes for breakfast and they were perfect. They were light and fluffy, and the filling was very flavorful.
Brionna Johnston
[email protected]The crepes were a little difficult to flip, but they were still delicious. I'll definitely be making them again.
Khan Rakib
[email protected]These crepes were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Sohrab Khan Bhutto
[email protected]I've made these crepes several times now and they're always a hit. My family loves them!
Desmond Arinze
[email protected]These crepes were easy to make and turned out great! I used a whole wheat flour blend and they still came out perfect.
Kathrin Monique Schwickert
[email protected]I'm not a fan of savory crepes, but these were actually really good. The filling was very flavorful and the crepes themselves were light and fluffy.
Jd Afghan
[email protected]These crepes were delicious! I made them for a party and they were a huge hit. I'll definitely be making them again.
Lerato Kwape
[email protected]I'm not sure what I did wrong, but my crepes turned out rubbery. I'll have to try again.
Boineelo Obuilr
[email protected]These crepes were a bit too thick for my taste. I think I'll use less batter next time.
MC Gbodaga
[email protected]I made these crepes for breakfast and they were perfect. They were light and fluffy, and the filling was very flavorful.
Rishika Chaudhary
[email protected]The crepes were a little difficult to flip, but they were still delicious. I'll definitely be making them again.
Josh Gipe
[email protected]These crepes were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
I am gamer
[email protected]I've made these crepes several times now and they're always a hit. My family loves them!
Osamudiamen Godstime
[email protected]These crepes were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect.
Mumtaz Hussian
[email protected]I'm not a big fan of crepes, but these were really good. The savory filling was very flavorful, and the crepes themselves were light and fluffy.
Hunees Khan
[email protected]These crepes were absolutely delicious! The flavor was spot-on, and the texture was perfect. I will definitely be making these again.