Savory Crepes
Take this recipe as a starting point and feel free to take these in your own direction with different savory fillings. Or add a teaspoon or two of sugar to the batter and fill them with something sweet like fruit preserves, nutella, or a squeeze of fresh lemon juice and a sprinkle of sugar.
Servings: 8 crepes
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/4 cup water
- 2 tablespoons melted butter
- 1 cup all-purpose flour 120g
- 1/4 teaspoon kosher salt
- avocado oil or other neutral oil, for coating pan (see recipe note #1)
- 4 ounces Gruyère cheese or Comté, finely shredded
- 8 thin slices ham Jambon de Paris or Prosciutto
Instructions
- In a blender combine eggs, milk, water, melted butter, flour and salt; pulse a few times to combine and then blend until smooth (10-20 seconds). Refrigerate for at least 1 hour. (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.
Video
Notes
- Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
- Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.
- Transfer cooked, unfilled crepes layered between sheets of parchment paper or wax paper to a sealable plastic bag and store up to 2 days in the refrigerator or freeze for up to 1 month.
- If you end up with leftover filled crepes, let cool completely and refrigerate up to one day. Reheat in a 350˚F oven 10 minutes and serve.
Nutrition
Calories: 206kcal | Carbohydrates: 14g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 323mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Calcium: 156mg | Iron: 1mg
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