SAVORY STUFFED CRêPES
Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.
Categories eggs kraft cheese mushrooms savory crepes stuffed crepes
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Melt 3 tablespoons butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 tablespoons sugar, and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 minutes or until bottom is lightly browned; turn. Cook 20 seconds. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
- Cook and stir mushrooms in 1 tablespoon of the remaining butter in large skillet 3 to 5 minutes or until tender. Add remaining butter and egg whites; cook 3 to 5 minutes or until eggs are set, stirring occasionally.
- Top crêpes with cheese, mushrooms, scrambled eggs, and onions; fold in half. Place in 13- by 9-inch backing dish.
- Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 330 calories
STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
BREAKFAST PUDDING CREPES
This originally was a dessert recipe, but my family enjoyed it so much that I turned it into a breakfast meal. Served with bacon or sausage, these tasty treats are a "crepe" way to start the day!
Provided by Taste of Home
Time 45m
Yield about 12 crepes.
Number Of Ingredients 9
Steps:
- In a bowl, beat the baking mix, milk and eggs until smooth. Heat a lightly greased 8-in. skillet; add 3 tablespoons batter, lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. , Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. , For filling, in a small bowl, whisk pudding mix and milk for 1 minute. Place about 3 tablespoons of fruit or pie filling down the center of each crepe. Top with about 1/4 cup pudding mixture. Roll up crepes and place on a serving platter. If desired, garnish each crepe with additional whipped topping and fruit or pie filling.
Nutrition Facts : Calories 430 calories, Fat 16g fat (9g saturated fat), Cholesterol 131mg cholesterol, Sodium 837mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 2g fiber), Protein 12g protein.
EASY CHICKEN-STUFFED CREPES
This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!
Provided by dutschd
Categories Savory Crepes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
- Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
- Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
- Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
- Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g
SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY
Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
- Add in the remaining milk and mix again until the batter is thin and smooth.
- Heat a nonstick pan over medium heat.
- Add the butter and onions to the pan. Cook until browned.
- Add garlic, spinach, and salt, and stir until spinach is wilted.
- Remove the spinach mixture and clean the pan.
- Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
- Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
- Using a spatula flip the crepe over and cook through, about 2 minutes.
- Repeat with remaining batter.
- Preheat oven to 350°F (180°C).
- Lay the crepes on a baking sheet.
- Place one slice of cheese in the middle of a crepe.
- Top the cheese with 2 slices of ham and the spinach mixture.
- Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
- Bake the crepes for 5 minutes or until yolk is at the desired consistency.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams
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