Savory Crepes Recipes

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EASY SAVOURY CREPES



Easy Savoury Crepes image

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

17 BEST SAVORY CREPES



17 Best Savory Crepes image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

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 CREPES



Savory Crepes image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 (8-inch) large crepes

Number Of Ingredients 6

1 cup all-purpose flour
3 eggs
1 1/2 cups whole milk, divided use
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
3 tablespoons unsalted butter, melted, plus whole butter for cooking 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 CREPES FLORENTINE



Savory Crepes Florentine image

This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 pound fresh)
2 tablespoons finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, to taste
4 tablespoons unsalted butter or 4 tablespoons margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 teaspoon white pepper (optional)
1/8 teaspoon ground mace, to taste
12 seven inch basic french crepes
3 tablespoons grated parmesan cheese (for topping)

Steps:

  • To prepare the filling:.
  • In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
  • To prepare the sauce:.
  • Melt the butter in a heavy medium size saucepan over moderate heat.
  • Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
  • Slowly blend in the milk and bring to a boil, stirring constantly.
  • Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
  • Remove from the heat and stir in the cheese, white pepper, and mace.
  • One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
  • Spoon 3 to 4 tbls.
  • of filling down the center, then fold the sides over.
  • The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
  • Preheat the oven to 350*F.
  • Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
  • Pour the sauce over all; top with the Parmesan cheese.
  • At this point, the crepes can be stored.
  • refrigerate in the baking dish, tightly covered, for up to 24 hours.
  • (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
  • Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
  • run them under the broiler until browned-2 to 3 minutes.
  • Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
  • Enjoy!
  • Serves 6.

REALLY EASY SAVOURY CREPES



Really easy savoury Crepes image

Versatile, easy crepe recipe - add what ever you fancy for the filling

Provided by pheebean

Time 10m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Whisk the milk and egg together, then add the flour little by little, whisking after each addition until you have a smooth batter.
  • Season the batter with salt & pepper - you can always be inventive and add some chili powder or any spice you fancy! I chucked in a teaspoon of oregano before I cooked my last crepe.
  • Refrigerate for at least half an hour. In the meantime prepare your fillings. You can be inventive as you like! Traditional galette recipes call for emmental and either ham or other cured meats. I made an emmental and rocket crepe, then a sundried tomato, olive, emmental and rocket one as homage to where I am living at the moment!
  • Heat your frying pan on a med-high heat. add a little drop of oil and wait until the pan is very hot before you add a spoonful or two of you batter (depending on how big you want your crepes.)
  • Cook for around 3 minutes on one side, then flip, add your filling to the middle of the cooked side, then fold the edges to make a little parcel. Flip over a few times to make sure you cheese and whatever else you're using is nice and melted!
  • Serve hot on it's own or with a side salad and enjoy!

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY



Savory Breakfast Crepe Pockets Recipe by Tasty image

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

1 cup flour
3 eggs
1 ½ cups milk
1 pinch salt
1 tablespoon butter
½ onion, sliced
2 cloves garlic, minced
1 cup spinach
4 slices mozzarella cheese, or swiss cheese
8 slices ham
4 fried eggs

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

SAVORY CREPES



Savory Crepes image

The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any time of day. Serve these rolled up or folded. This recipe is the base for our super-satisfying, cheesy Chicken Crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 2h50m

Yield Makes about 18 crepes

Number Of Ingredients 5

1 3/4 cups milk
4 large eggs
6 tablespoons butter, melted and cooled, plus more for pan
1 cup all-purpose flour
3/4 teaspoon salt

Steps:

  • Combine all ingredients in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate, at least 2 hours or up to 1 day.
  • Whisk batter until smooth. Heat a 10-inch nonstick skillet (pan should measure 8 inches across the bottom) or crepe pan over medium and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe pull away from pan and turn golden, about 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every few crepes, and stacking finished crepes. Cool completely.

SAVORY CREPE RECIPE BY TASTY



Savory Crepe Recipe by Tasty image

Here's what you need: olive oil, mushroom, tomato, spinach, garlic, chickpea flour, nutritional yeast, baking soda, turmeric, pepper, black salt, apple cider vinegar, almond milk, salt

Provided by Milloni Merchant

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 14

olive oil
½ cup mushroom
½ cup tomato
2 cups spinach
1 clove garlic
¾ cup chickpea flour
1 ½ tablespoons nutritional yeast
½ teaspoon baking soda
¼ teaspoon turmeric
⅛ teaspoon pepper
⅛ teaspoon black salt
1 teaspoon apple cider vinegar
¾ cup almond milk
salt, to taste

Steps:

  • Add olive oil to a heated pan. Toss in ½ cups (100 G) of tomatoes and mushroom. Add salt and pepper to taste. Add olive oil (if required) and stir. Mix in 2 cups (80 G) of spinach and 1 clove of garlic.
  • For the batter, add nutritional yeast, chickpea flour, baking soda, garlic powder and turmeric. Add salt and pepper to taste. You can also add black salt for an eggy flavor (optional). Next, add apple cider vinegar to almond milk and mix the batter thoroughly. On your heated pan, add a drizzle of olive oil and pour the freshly made batter carefully.
  • Once it has been cooked, add the sauteed veggies. Turn off the heat and let it steam for 5 minutes with the lid on.
  • Enjoy!

Nutrition Facts : Calories 792 calories, Carbohydrate 82 grams, Fat 37 grams, Fiber 17 grams, Protein 32 grams, Sugar 17 grams

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2020-05-28 Then, one-by-one, we make the crepes. Spray with cooking spray, add batter into the center of the pan, and twirl the pan in a circular motion (think: Tilt-a-Whirl) to distribute the batter as evenly and THINLY as we can. A circular motion works best, starting with all the batter in the center and working it outward.
From ericasrecipes.com


SAVORY CREPE RECIPES | ALLRECIPES
Mushroom and Chicken Crepe Packets. Rating: 4.5 stars. 10. Savory Western Crepes. Savory Western Crepes. Chestnut Flour Crepes (Gluten- and Wheat-Free) Chestnut Flour Crepes (Gluten- and Wheat-Free) Wholesome Buckwheat Crepes. Wholesome Buckwheat Crepes.
From allrecipes.com


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