SAVORY STUFFED CREPES
These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group!
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
- Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
- Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
- Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 20.8 g, Cholesterol 121.6 mg, Fat 19 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 11.6 g, Sodium 467.8 mg, Sugar 10.3 g
SAVORY STUFFED CRêPES
Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.
Categories eggs kraft cheese mushrooms savory crepes stuffed crepes
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Melt 3 tablespoons butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 tablespoons sugar, and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 minutes or until bottom is lightly browned; turn. Cook 20 seconds. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
- Cook and stir mushrooms in 1 tablespoon of the remaining butter in large skillet 3 to 5 minutes or until tender. Add remaining butter and egg whites; cook 3 to 5 minutes or until eggs are set, stirring occasionally.
- Top crêpes with cheese, mushrooms, scrambled eggs, and onions; fold in half. Place in 13- by 9-inch backing dish.
- Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 330 calories
SAVORY CREPES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 (8-inch) large crepes
Number Of Ingredients 6
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 MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
SAVORY STUFFED CREPES
Number Of Ingredients 11
Steps:
- Make It
- Heat oven to 350°F. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
- Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
- Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
- Bake 5 min. or until cheese is melted.
SAVORY STUFFED CRêPES
Stuffed with a savory cheese and mushroom filling, these folded crêpes are given a quick sit in the oven to allow the cheese to melt.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour and sugar; mix well. Let stand 30 min.
- Spray heavy 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crêpes.
- Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
- Top crêpes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
- Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CRAB-STUFFED CREPES
Crab-stuffed crepes have a creamy, decadent crab seafood filling and luscious lemon cheese sauce. This crab filling for crepes is quick and easy to prepare so you can have this special meal ready in no time.
Provided by Erica
Categories Main Course
Time 40m
Number Of Ingredients 22
Steps:
- Heat oven to 400°F.
- In a small skillet, heat the butter on high heat. Add the onion and garlic and cook, stirring regularly, until garlic is fragrant and onion is translucent. Transfer to a mixing bowl using a rubber spatula to get all the butter too.
- To the mixing bowl with the onion mixture, add the remaining ingredients for the crab filling, adding the crab gently in last.
- Fill the center of each crepe with crabmeat mixture (scant 1/4 cup each). Roll crepes up and place in a 13x9 baking dish.
- Bake at 400˚F for 15 minutes or until heated through and edges of crepes are just a little crispy.
- While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes.
- Slowly pour in the milk, whisking constantly. Heat on medium-low heat, stirring constantly, ~5-10 minutes until thickened.
- Remove from the heat. Stir in salt and cheddar until melted and smooth. Add the lemon juice.
- Serve the Lemon Cheese Sauce drizzled over the Crab Crepes.
Nutrition Facts : Calories 445 kcal, Fat 36 g, Carbohydrate 10 g, Protein 24 g, SaturatedFat 17 g, Cholesterol 154 mg, Sodium 698 mg, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREPE CANNELLONI WITH MEAT SAUCE
Steps:
- Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
- In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
- In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
- Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
- Pre-heat oven to 350F (180C).
- On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
- In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!
Nutrition Facts : Calories 155 kcal, Carbohydrate 12 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 234 mg, Sugar 1 g, ServingSize 1 serving
SAVORY CREPES FLORENTINE
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
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 CHEESY CHICKEN CREPES
Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe.
Provided by Rachel Farnsworth
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth.
- Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used.
- Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
- Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan.
- Bake 20 minutes at 400°. Remove from oven and sprinkle on 1 cup grated cheese. Bake another 10 minutes until cheese is melted.
Nutrition Facts : Calories 189 kcal, Carbohydrate 9 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 87 mg, Sodium 587 mg, Sugar 3 g, ServingSize 1 serving
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
GROUND BEEF STUFFED CRêPES
Ground Beef Stuffed Crêpes
Provided by Ben | Havocinthekitchen
Categories Pancakes & Crepes (Savoury)
Yield 5-7 crepes
Number Of Ingredients 21
Steps:
- To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, melted buttere and adjust the batter if necessary by adding more flour/water. Let the batter stand 15 minutes in the fridge.
- Slightly grease the skillet and make the crepes as usual. Set aside. You will get about 7-10 crepes depending on skillet size while the stuffing would be enough for 4-6 crepes.
- In a meanwhile, heat olive oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
- Add the ground beef and cook over high medium heat, stirring often and braking with a spatula the large pieces into small, about 5 minutes.
- Decrease heat to low medium. Add a little (few spoons) of water, cover, and cook for about 7 minutes, stirring occasionally.
- Stir in the tomatoes, spices, and herbs. Cook uncovered for another 5 minutes or until fully cooked. Off heat.
- Preheat oven to 180 degrees C (360 degrees F).
- Take one crepe and place some stuffing (3-5 tablespoons depending on the size) in the middle of it, add a few pieces of cream cheese, and sprinkle with the mozzarella. Gently (to avoid damaging them) transfer the stuffed crepes into a baking dish (skillet) slightly folding the edges.
- Bake in the oven for about 7-10 minutes or until the edges are crispy and the cheese is melted. Remove from the oven.
- Enjoy!
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4.8/5 (4)Calories 144 per servingCategory Brunch, Dinner, Side Dish
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SAVORY SHRIMP CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (7)Category LunchServings 6Total Time 1 hr 10 mins
- Heat oven to 375°F. 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.
FICELLE PICARDE RECIPE - SAVORY STUFFED CRêPES | MASALA …
From masalaherb.com
5/5 (1)Category Main CourseCuisine FrenchTotal Time 1 hr 5 mins
- You will start by mixing all the above mentioned ingredients for the Crêpes to a smooth liquidy dough. Leave it standing in a cool place for 30 minutes.
- In the meanwhile chop the Onion and Mushrooms fine and fry the onions on slow heat first alone till translucent, throw in the Mushrooms right after that and cook it all till the water from the mushrooms dissolved and the mixture well cooked is. Season it and keep aside.
- Now you ll have to cook the bechamel Sauce by adding the butter to a pot to melt and mixing in the flour, stiring continuously.
- Quickly, pour in little by little the milk and continue whisking the whole mix on the heat till it all thickens to a smooth sauce.
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SAVORY CREPES WITH MUSHROOM FILLING - FOOD PHARMACY
From foodpharmacyco.com
Servings 4
- Whisk flour, milk and eggs in a bowl. Heat a frying pan or skillet. Add a teaspoon of butter or coconut oil to the pan. Make thin crêpes of about 1/3 cup batter at a time. Set aside on a plate and make filling.
- Clean and rinse mushrooms. Chop them into cubes. Rinse and chop parsley. Fry the mushrooms in butter or coconut oil until nicely colored for a few minutes. Peel and chop the garlic and add to the pan. Drizzle over the tamari. Season with pepper and stir in the feta cheese and parsley for the final touch. Fill each pancake with a dollop of the mushroom filling and roll up (fold the edges a little) into rolls. Serve with a green salad or tomato salad.
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EASY SAVORY CREPES (MAKE AHEAD OPTION ... - PINCH AND SWIRL
From pinchandswirl.com
5/5 (11)Total Time 1 hrCategory Breads And Quick Breads, BreakfastCalories 206 per serving
- In a blender combine eggs, milk, water, melted butter, flour and salt; pulse a few times to combine and then blend until smooth, about 10 seconds. Refrigerate for at least 30 minutes. (Recipe note #2)
- To make savory crepes, preheat oven to 350˚F. Line baking sheet with parchment paper. (Hold off on this step if making crepes ahead of time.)
- When ready to cook crepes, place a plate near cooktop and heat a 10-inch carbon steel or non-stick pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Pour 4 tablespoons (1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to plate. Repeat with remaining batter, stacking crepes as you go. (Recipe note #3)
- Lay one crepe onto work surface. Sprinkle 1/4 ounce of shredded cheese on one half of crepe; top with 1 ham slice another 1/4 ounce shredded cheese. Fold crepe into quarters and place on prepared baking sheet. Repeat with remaining crepes. Bake 8-10 minutes until crepes are hot and cheese is melted; serve immediately.
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