Savory Beef Cheese Layered Crepes Recipes

17 BEST SAVORY CREPES

17 Best Savory Crepes image

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Savory Italian Crepes
Crepes with Spinach and Cheese Filling
Smoked Salmon Savory Crepes
Chicken Cheese Crepes
Prosciutto and Cheese Crepes
Mexican Crepes
Turkey Mushrooms Crepes
Seafood Crepes
Savory Veggie Filled Crepes
Buckwheat Crepes with Hummus Mushrooms
Savory Chickpea Crepes
Swedish Crepes
Savory French Crepes
Savory Crepe Cake
Olive Oil Crepes with Caramelized Onion and Spinach
Spinach Crepes with Pan-Roasted Vegetables
Vietnamese Crepes

Steps:

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

Nutrition Facts :

SAVORY BEEF FILLING FOR CREPES

Savory Beef Filling for Crepes image

Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.

Provided by Corrie Bergmann

Categories Sauces

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound cubed beef stew meat
salt and ground black pepper to taste
1 medium potato, peeled and cubed
2 medium carrots, chopped
3 stalks green onions, or more to taste, chopped
1 cup milk
1 cup warm water
1 ½ teaspoons beef bouillon granules
2 tablespoons all-purpose flour, or more as needed
¼ cup dry white wine
1 ½ teaspoons Worcestershire sauce
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
¼ teaspoon dried cilantro, or to taste
¼ teaspoon dried rosemary, or to taste
1 head broccoli, cut into florets

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.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg

STACKED CREPES APPETIZER

Stacked Crepes Appetizer image

This recipe makes a great appetizer. You may substitute the bacon with dried beef finely chopped. These will disappear very quickly

Provided by Bergy

Categories Pork

Time 1h20m

Yield 20 Appetizers

Number Of Ingredients 12

Ingredients

10 cooked crepes (, see All Purpose Dinner Crepes Batter)
1/2 cup chopped pecans
1/4 teaspoon salt
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
2 teaspoons milk
1 tablespoon onion
1 garlic clove, squeezed very fine
1/4 teaspoon black pepper
1/2 cup sour cream
3 slices bacon, crisp fried & crumbled
1/4 cup green sweet pepper, finely chopped

Steps:

In a skillet combine the pecans, salt& butter, cook until golden, stir a few times Mix the cream cheese with the milk, onion, garlic, salt, pepper& sour cream, mix until very smooth Stir in the bacon& green pepper.
Spread 2-3 tbsp on each crepe.
Make 2 stacks 5 crepes high.
Sprinkle each with the toasted pecans.
Refrigerate for at least an hour.
Cut each stack into 8-10 wedges& serve.

SAVOURY CREPE GALETTE

Savoury Crepe Galette image

This recipe requires a fair amount of work and ingredients, but it's definitely worth the effort for the exquisite end product. Make this for a special occasion, or prepare it in advance and keep it in your freezer. This is best frozen in parts: the crepes should be frozen interleaved with greaseproof paper (i.e. wax paper) and wrapped in foil, and the sauces should be frozen separately. This recipe is from Roz Denny's 'The Ultimate Vegetarian Cookbook'

Provided by Lumberjackie

Categories Lentil

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 cup plain flour
1 pinch salt
1 egg
1 1/4 cups buttermilk (or milk and water, mixed)
oil (for cooking)
2 leeks, thinly sliced
1 small fennel bulb, thinly sliced
4 tablespoons olive oil
3/4 cup red lentil
2/3 cup dry white wine
1 (14 ounce) can chopped tomatoes
1 1/4 cups stock
1 teaspoon dried oregano
salt & fresh ground pepper
1 onion, sliced
8 ounces mushrooms, sliced
8 ounces frozen leaf spinach, thawed and squeezed dry
7 ounces low-fat cream cheese
2 ounces parmesan cheese, freshly grated

Steps:

Make the crepe batter by mixing the flour, salt, egg, and buttermilk or milk/water in a blender until smooth. Set aside while you prepare the filling (the crepes benefit from this sitting time).
Gently fry the leeks and fennel in half of the olive oil for 5 minutes, and then add the lentils and wine. Cook for a minute to reduce, then stir in the tomatoes and stock.
Bring the leek/fennel mixture to a boil. Add the oregano and seasoning, and simmer for 20 minutes, stirring occasionally until the mixture thickens.
Fry the onion and mushrooms in the remaining olive oil for 5 minutes. Stir in the spinach and heat. Season well, and then mix in the cream cheese.
Returning to the crepe batter, make about 12-14 crepes in a well heated non-stick frying pan.
Lightly grease a 20 cm-/8 inch-diameter deep spring-form cake tin, and line the base and sides with some of the crepes, overlapping them as necessary.
Layer the remaining crepes with the two fillings, sprinkling Parmesan in between and pressing them down well. Finish with a crepe on top.
Cover with foil and set aside to rest. Preheat the oven to 375 F (190 C). Bake for about 40 minutes, then turn the galette out and allow it to firm up for 10 minutes before cutting into wedges.
For Vegetarian the stock must be vegetable.

Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.6, Cholesterol 70.7, Sodium 429.1, Carbohydrate 48.8, Fiber 7.5, Sugar 7.5, Protein 22.1

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