If you’re looking for an original idea to start your lunches or a dinner with friends, let yourself be won over by these savory stuffed and fried crepes. They’re a golden case that hides a soft, fragrant filling, born from the skillful art of kitchen recovery and transformed into a gourmet-style appetizer.
In this recipe, the protagonist is stale bread, which is reborn mixed with the sweet and refined note of sultana raisins and the melting heart of provola cheese.
It’s an irresistible play of contrasts: the crunchy exterior of the frying gives way to a tasty filling, where nutmeg binds every ingredient in a unique aromatic embrace.
The Perfect Base: Lightness or Tradition?
For this preparation we chose a egg-free batter, light and thin, ideal for wrapping the filling without weighing down the dish after frying. However, if you prefer a richer texture and a sturdier structure, you can comfortably use the classic version of traditional crepes.
Both bases lend themselves magnificently to being filled and rolled, guaranteeing perfect hold during cooking and impeccable browning.
Below I leave you other recipes for tasty crepes and then, as always, right under the photo we go to discover how to prepare the Savory Stuffed and Fried Crepes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Stuffed and Fried Crepes
- 1 cup all-purpose flour
- 1 cup milk (whole or skim)
- 1 pinch salt
- 1 drizzle sunflower oil (for greasing the pan)
- 11 oz stale bread
- 1 egg (large)
- 1/3 cup sultana raisins
- 5 oz provola or scamorza (diced)
- 1 bunch arugula (for serving)
- 2 pinches salt (for the arugula)
- as needed sunflower or peanut oil (for frying)
Tools
- 2 Bowls glass
- 1 Hand whisk
- 1 Frying pan
Preparation Savory Stuffed and Fried Crepes
In a bowl, sift the flour and add the milk in a thin stream, whisking to avoid lumps; add a pinch of salt.
Let the batter rest for 15 minutes.
Heat a nonstick pan lightly greased with oil, scoop a ladle of batter and pour it into the pan, cook a few minutes on one side, then gently flip with a spatula to brown on both sides.
Set them aside.
Soak the raisins in warm water for about 10 minutes. Meanwhile, cut the stale bread into pieces.
In a bowl, combine the bread, the egg, the well-drained raisins, the diced provola and a generous grating of nutmeg.
Season with salt and mix with your hands until you obtain a homogeneous but fairly coarse mixture.
Place a little of the filling in the center of each crepe.
To prevent the filling from leaking during cooking, fold the two side edges inward first and then roll the crepe from the base, forming tightly closed cylinders.
Heat plenty of seed oil in a high-sided pan; when the oil is hot, fry the crepes a few at a time.
Turn them gently until they are evenly golden and crispy. Drain them on paper towels.
Toss the arugula with a pinch of salt and a squeeze of lemon juice. Make a green bed on a serving plate and place the hot crepes on top.
Extra tip: If you want the filling to be even creamier, you can add a couple of tablespoons of milk to the bread mixture if it seems too dry.
Tips and variations for the Savory Stuffed and Fried Crepes
The cheese: Use Caciocavallo or a smoked provola instead of the mild one.
The aroma: Add a pinch of dried oregano.
Suggestion: Serve these crepes on a light roasted pepper cream instead of on arugula; the sweet-spicy contrast will be incredible.
What to add to the bread: Replace the raisins with grated zucchini (well squeezed of excess water) and a little grated lemon zest.
The cheese: Use crumbled Feta or Quartirolo together with provola for a salty, fresh note.
The aroma: Plenty of chopped fresh mint or basil.
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FAQ (Questions and Answers)
Can I prepare the crepes in advance?
Yes, you can prepare both the crepes (the base) and the bread-and-raisins filling the day before, storing them separately in the refrigerator.
Why do my crepes open during frying?
The secret lies in the closure and the oil temperature:
Make sure to fold the sides well inward before rolling.
Place the crepe in the oil with the seam side down: the heat will immediately seal the dough.
Don’t overfill them; the filling must be well enclosed.I don’t like raisins, what can I replace them with to keep the contrast?
If you don’t like raisins, you can replace them with toasted pine nuts for a crunchy note.
Does the frying oil need to be very deep?
You don’t need a deep fryer, but the oil should be plentiful (at least 2-3 fingers’ depth). A near-immersive fry allows the crepe to brown evenly without absorbing too much grease. The ideal temperature is around 338-356°F.
Can I bake them instead of frying?
Yes, if you prefer a lighter version, you can brush the rolls with a little oil or melted butter and bake them at 392°F for about 10-12 minutes, until golden. The taste will be great, although they will lose the typical texture of fried food.
