Best 3 Savory French Crepes Recipes
**Indulge in the Delectable World of Savory French Crêpes: A Culinary Journey Awaits**
Embark on a tantalizing culinary journey as we delve into the realm of savory French crêpes, a versatile dish that effortlessly blends culinary art with delectable flavors. From the classic Galette Complète, a savory buckwheat crêpe filled with ham, cheese, and an egg, to the sophisticated Crêpes Florentine, featuring tender crêpes enveloped in a rich béchamel sauce, spinach, and melted cheese, this article presents a symphony of savory crêpe recipes that will tantalize your taste buds. Discover the art of crafting these thin, delicate pancakes, exploring variations that showcase the diverse culinary traditions of France. Elevate your brunch or lunch menu with the hearty Crêpes with Mushrooms and Goat Cheese, where earthy mushrooms, creamy goat cheese, and fresh herbs create a harmonious ensemble. Delight in the simplicity of the Crêpes with Herbs and Parmesan, where the aromatic blend of herbs and the nutty flavor of Parmesan cheese take center stage. Satisfy your cravings for a quick and flavorful meal with the speedy Crêpes with Ham and Cheese, a classic combination that never fails to please. Prepare to be captivated by the art of savory French crêpes as you embark on this culinary adventure.
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
SAVORY CREPES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 (8-inch) large crepes
Number Of Ingredients 6
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.
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
Tips:
- Use a non-stick pan: This will help prevent the crepes from sticking and make them easier to flip.
- Heat the pan over medium heat: If the pan is too hot, the crepes will burn. If it's too cool, they won't cook evenly.
- Use a thin layer of batter: The thinner the batter, the crispier the crepes will be.
- Cook the crepes for 1-2 minutes per side: Don't overcook them, or they will become dry and tough.
- Serve the crepes immediately: Crepes are best served warm, so make sure to eat them right away.
- Get creative with your fillings: Crepes can be filled with a variety of savory or sweet ingredients. Some popular fillings include ham and cheese, spinach and feta, and Nutella and bananas.
Conclusion:
Savory French crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be filled with a variety of ingredients, making them a perfect option for any occasion. So next time you're looking for a quick and easy meal, give savory French crepes a try.
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