Savory Southwestern Crepes Food

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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.

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 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.

SAVORY SHRIMP CREPES



Savory Shrimp Crepes image

Make and share this Savory Shrimp Crepes recipe from Food.com.

Provided by carolinafan

Categories     Savory

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 eggs
2/3 cup all-purpose flour
1 cup milk
2 tablespoons butter
2 (8 ounce) packages fresh whole mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) bag frozen cooked deveined peeled small shrimp (about 90)

Steps:

  • Thaw shrimp as directed on bag.
  • Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
  • In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 11.1, Cholesterol 240.2, Sodium 556.2, Carbohydrate 24.9, Fiber 1.4, Sugar 1.5, Protein 23.4

SAVORY SOUTHWESTERN CREPES



Savory Southwestern Crepes image

Don't let making the crepes scare you. They are so easy and can be filled with a variety of sweet or savory fillings. Feel free to add your own favorite ingredients.

Provided by AGSTORMS

Categories     Savory Crepes

Time 50m

Yield 7

Number Of Ingredients 18

1 pound ground pork sausage
1 small onion, diced
1 red bell peppers, seeded and diced
2 cups fresh mushrooms, sliced
¼ cup cilantro, finely chopped
5 eggs
6 egg whites
¼ cup milk
1 cup shredded Cheddar cheese
salt and pepper to taste
6 egg yolks
¾ cup butter
2 lemons, juiced
1 cup all-purpose flour
1 egg
2 cups milk
1 pinch paprika, for garnish
1 (16 ounce) jar salsa

Steps:

  • In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
  • Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
  • In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
  • In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
  • To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.

Nutrition Facts : Calories 774 calories, Carbohydrate 30 g, Cholesterol 454.6 mg, Fat 61.4 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 29 g, Sodium 1328.6 mg, Sugar 8.1 g

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