the perfect cheese filled crepe

My Famous Savoury Crêpe Recipe

Savory Crêpes
Serves 4
I only make savory crepes even when I make dessert crepes with Nutella, preserves, or bananas. These are versatile and perfectly delicious on their own. Don't go light on the butter and be sure to let the batter set overnight in the fridge.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 2 large eggs
  2. 1 cup milk
  3. 1/3 cup water
  4. 1 cup all-purpose flour, preferably bleached
  5. 1/4 teaspoon salt
  6. 2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan
Instructions
  1. In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
  2. Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstiek crepe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crepes.) Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6 or 7-inch pan, or about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. For serving immediately, cover the crêpes with alurninum foil and keep them warm in a preheated 200°F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months.
  3. Makes sixteen to eighteen 6- or 7-inch crêpes, or ten to twelve 9- or 10-inch crêpes
Notes
  1. Herb Crêpes: Follow the savory crêpe recipe and add 1/4 cup minced fresh chives, basil, or flat-leaf parsley to the batter while blending it. Or, for pale green mixed-herb crêpes, use 1/2 cup mixed minced fresh chives, green onion tops, flat-leaf parsley, tarragon, marjoram, and basil.
  2. Sun-Dried Tomato Crêpes: Follow the savory crêpe recipe and add 1/4 cup minced oil-packed sun-dried tomatoes to the batter while blending it.
  3. Blue Cornmeal Crêpes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup blue cornmeal.
  4. Buckwheat Galettes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup buckwheat flour.
  5. Corn Flour Crêpes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 clip corn flour (which is more finely, ground than cornmeal).
  6. Cornstarch Crêpes: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 1 cup cornstarch and add 1/8 teaspoon baking soda.
  7. Garbanzo Flour Crêpes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup garbanzo flour.
  8. Chestnut-Garbanzo Flour Crêpes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup garbanzo flour and 1/2 cup chestnut flour.
  9. Whole-Wheat Crêpes: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 1 cup whole-wheat flour or 1 cup wholewheat pastry flour, or 1/2 cup all-purpose flour and 1/2 cup whole-wheat flour.
  10. Chestnut Flour Crêpes: Follow the savory crêpe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 1/2 cup chestnut flour.
Adapted from Crepes: Sweet & Savory Recipes for the Home Cook
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the perfect crepe pan on a gas stoveI have been making crêpes probably since 1998 and it’s been my signature dish ever since.

This is my favorite and only crepe recipe that I have made for my friends when I discovered how cool making crepes made you seam — you get even more cred for crepes than you do pancakes!

A Very Messy Stove Covered in Crepes and Crepe BatterAs my blogs have passed on, I always need to repost this, my favourite crêpe recipe, stolen and adapted from my very first crêpe cookbook, Crepes: Sweet & Savory Recipes for the Home Cook (Illustrated).

Most of my friends have received a steel crêpe pan that I have pre-used and pre-seasoned and given as a gift along with an appropriate spatula. So, here’s my recipe.

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