Best 7 Savory Beef Cheese Layered Crepes Recipes

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

SAVORY CREPES

Steps:

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

SAVORY BEEF & CHEESE LAYERED CREPES

Steps:

• 1. For the Crepes: Mix the flour, salt, & sugar in a bowl. In a separate bowl break the eggs and whisk until mixed well. Add to the flour mixture. Add the milk and butter and mix well. In a 8 or 10 inch skillet or crepe pan add oil to cover the bottom. Pour in some of the crepe batter swirling the pan to completely cover the bottom. Let cook until set on the bottom then flip the crepe and cook 30 seconds than lay the crepe out onto parchment paper. Continue with the rest of the crepe dough. You should have 4 crepes. Set aside
• 2. Mornay Sauce: Whisk together the egg yolk and cream. Set aside In a saucepan add the butter and let it melt. Stir in the flour and whisk until browned. Cook on low heat for about 2 minutes. Slowly whisk in the milk until the sauce is creamy and thickened. Remove from heat and add the egg yolk and cream mixture. Whisk until well incorporated. Stir in the cheese 2 tbsp at at time until it is melted and smooth. Add nutmeg and salt and pepper. Set aside.
• 3. Filling: Add a little oil to a skillet. Add the onion and garlic and saute 4 minutes. Add the ground beef breaking it up and cook until meat is done. Drain. Stir in the tomato sauce and tomato paste. Cook until warmed through.
• 4. To assemble the dish Preheat oven 350 degrees. Get a baking dish big enough to fit the crepes. I used a pie pan. Spray with cooking spray and add one crepe. Top the crepe with 1/3 of the beef mixture, then 1/3 of the cheddar cheese then 1/4 or the Parmesan cheese. Top with 1/4 or the Mornay sauce. Add another crepe. Top with beef, cheddar, parm and mornay again. Add another crepe and top with beef, cheddar , parm and mornay. Add the final crepe and pour remaining Mornay sauce on top and then sprinkle the remaining Parmesan cheese. Bake for 25 to 30 minutes. Top with chopped Parsley and cut into pieces to serve,

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

CREPES FLORENTINE

Steps:

• For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.