A basic, simple, and economical batter for making savory crepes, a delicious dish to bake in the oven, that you can fill in many different ways.
Crepes with béchamel sauce are one of those dishes that takes me back to the ’90s, when I used to eat them on Sundays with family or on special occasions like holidays.
You can fill them in many different ways: the most classic is with cheese and cooked ham, but they are also delicious with mushrooms and taleggio cheese, speck and gorgonzola, radicchio or four cheeses. There’s plenty of choice, the important thing is to cover them with béchamel sauce so they don’t dry out during baking.
Get creative in the kitchen because it’s essential, and if you’re out of ideas, follow me, I’ll give you some tips!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tbsps butter
- Half teaspoon salt
Recommended Tools
- Crepe Maker
- Spatula Batter Spreader
How to Make Savory Crepe Batter
Break the eggs into a bowl and add the salt. Beat with a whisk and add the milk, melted butter, and mix again. Finally, add the flour and continue to blend with the whisk until you have a smooth and lump-free batter.
Heat a large non-stick pan and grease the bottom with a little butter, removing the excess with a piece of paper towel.
Pour a ladle of batter, spread it with the special spatula and let it cook for about a minute, flip the crepe and cook it on the other side for a minute.
When it’s cooked, place it on a plate and continue until you finish the batter.
As you prepare them, stack them on top of each other and allow to cool before filling them as you prefer.
Can I make them in advance?
Yes, when they are cold, cover the plate with plastic wrap and store it in the fridge for one day.
