Easy Savoury Crepes Food

SAVORY 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.

EASY SAVOURY CREPES

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.

SAVORY CREPES FLORENTINE

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.

SIMPLE DELICIOUS CREPES

Steps:

• Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
• Use a blender to make this easier.
• Toss in the four eggs and swirl a few times to lightly beat them.
• Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
• Sift together salt and flour, and add to eggs and milk along with brown sugar.
• If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
• Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
• Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
• Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
• You could omit the vanilla and sugar and make savory crepes.

17 BEST SAVORY CREPES

Steps:

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

REALLY EASY SAVOURY CREPES

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!