Savory Crepe Rollups Food

SAVORY CREPE ROLLUPS

Steps:

• Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.
• Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.
• Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."
• For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.

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.

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

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!

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

STRAWBERRY CREPE ROLL-UPS

Steps:

• In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar.

17 BEST SAVORY CREPES

Steps:

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

KIDS' CREPE ROLL-UPS

Steps:

• In a blender, combine the milk, eggs, flour and salt. Cover and process until smooth. Heat a lightly greased nonstick 6-in. skillet. Add 1/4 cup of batter. Lift and tilt pan to evenly coat bottom. Cook on each side until golden. Repeat with remaining batter. Roll up and slice into bite-size pieces. Drizzle with butter and syrup.

SAVORY BEEF FILLING FOR CREPES

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.

SAVOURY CREPE GALETTE

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.

SWEET AND SAVORY FOOD-TRUCK CREPES

Steps:

• To make Crepes, in large bowl, beat eggs with whisk. Beat in milk. Beat in sugar and about 1/2 cup flour at a time, making sure to beat until no lumps remain and mixture thickens to a batter slightly thinner than pancake batter. (Add more milk if too thick; add more flour if too thin.)
• Heat 8-inch skillet over medium heat. Add 1/2 teaspoon oil to skillet; tilt to coat bottom. Ladle about 1/2 cup batter into skillet; tilt to spread batter to edge until nearly paper thin. Cook about 2 minutes or until small bubbles begin to form on top of crepe or until edge starts to curl. Turn crepe with pancake turner; cook other side until brown spots form, about 2 minutes. Place on plate. Repeat until all batter is used.
• To make Savory Filling, in another 8-inch skillet over medium heat, melt butter. Add onion; cook about 15 minutes or until caramelized. Meanwhile, heat another 8-inch skillet over medium-low heat. In small bowl, beat eggs and pesto with whisk until blended. Pour into skillet; cook and stir to make scrambled eggs. Remove eggs from heat; divide evenly among 4 open crepes. Top with onion and cheese. Fold over crepes. Serve.
• To make Sweet Filling, spread about 2 tablespoons peanut butter on each of 4 open crepes. Fold crepes over; place on serving plates. Spoon hazelnut spread into decorating bag fitted with small round-holed tip (or spoon into resealable food-storage plastic bag; cut off one bottom corner of bag). Pipe in zigzag fashion over each crepe. Drizzle honey over each. Top each with whipped cream and toffee bits. Serve.