Easy to Prepare, Traditional Recipe for French Savory Crepes
Served around the world, Crepes actually originated in Brittany, France. There are two types of crepes: Savory Crepes and Sweet Crepes.
Savory Crepes are a French classic, easy to make and delicious served with a green salad.
In France, Crepes are served in creperies restaurants and people usually get a savory crepe as the entree and a sweet crepe for dessert, along with a bowl of cider.
Recipe for Savory Crepes (Crepes Salees)
Makes about 20 crepes.
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup lukewarm water
- 1/2 cup milk
- 2 eggs
- 2 tsp melted butter
Note: you can also use buckwheat flour - then mix 1/4 cup buckwheat and 1/4 cup all-purpose flour.
Mix all the ingredients into a medium sized mixing bowl or into a food processor, and, if possible, leave the batter to stand for at least 10 minutes before using it.
Then heat a crepe pan or nonstick sauté pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.
When the pan is warm, pour about 1/4 cup of batter into it, and spread it accross the bottom by tilting immediately the pan slowly in all directions.
When the edges start turning golden and peeling away from the pan, gently lift up the edge nearest to you using a spatula and flip the crepe over in the pan. The second side should cook much more quickly - less than one minute. Add more butter when needed with a paper towel.
When a crepe is ready, keep it warm by putting it on a plate covered with a lid or cling wrap, and put the plate on top of a small saucepan with simmering water.
When you are finished cooking the entire batch of crepes, you can start filling them.
Creperies offer many savory crepe options. From one savory crepe to another, only the filling differs, so the filling is key! You can prepare the same filling for everyone or ask your guests to pick the filling they prefer.
Classic savory fillings include combinations of ham, cheese and eggs: just spread your crepe on the saucepan with a small amount of salted butter, and gently break an egg onto it. Let it cook until the egg white whitens. In the meantime, sprinkle some grated cheese all around (Comté, Emmental or Swiss cheese) and add ham cut in medium-size pieces on the melting cheese.
When the egg is just cooked, gently fold the crepe and serve immediately.
Another favorite crepe is ham, mushrooms, and onions - for this one, just sauté the onions and mushrooms for a few minutes before stuffing your crepe.
Be creative! Crepes with a hamburger and an egg are meaty, while crepes with sautéed potatoes, spinach or asparagus will satisfy vegetarians. And how about a Norwegian style Crepe with smoked salmon, cream and dill? Your imagination is the limit!
Wrapping and presentation
For all savory crepes, wrap the crepe around the filling or just fold the edges, leaving the center open so that the guests can identify their filling - and serve immediately!