The Savory Crêpes (also known as Crespelle) are the ace up your sleeve for solving quickly and deliciously your lunch or dinner dilemmas. Forget boring meals: this recipe provides the perfect base for a versatile and tasty dish.
The beauty of these Savory Crespelle is their speed: the batter is prepared literally in a minute with very few, simple ingredients you already have at home. After a short rest of the batter (30 minutes in the fridge), you can unleash your creativity and fill them as you please. They are really very tasty and will win everyone over!
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 35 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Savory Crêpes.
These quantities make 4 large Savory Crêpes, with a diameter of 9.5 inches.
You can also use gluten-free flour. Remember every flour is different and absorbs liquids differently. The most important tip is: add the milk slowly until the batter is not too liquid.
- 4.6 oz all-purpose flour
- 1.25 cups milk
- 2 eggs
- 1 pinch salt
Steps for the Savory Crêpes
Take a bowl. Put in the flour and the pinch of salt, then mix.
Start adding the milk slowly while mixing.
Finally, add the eggs. Mix well all the ingredients until you have a smooth batter.
Cover the bowl with plastic wrap and place it in the fridge to rest for 30 minutes.
When the 30 minutes are over, take the bowl from the fridge and mix the batter with a hand whisk.
Heat a non-stick pan on the stove. If you want, lightly grease it with some oil and then remove the excess with a paper towel.
Note: I greased the pan only once because mine is very non-stick. If your pan isn’t ideal, grease with a little oil for each crêpe.
When the pan is very hot, pour two or three ladles of batter. Quickly swirl the pan to spread the mixture well.
Cook for the necessary time (about 2 minutes), until you see the crêpe turning golden.
Flip the crêpe to the other side and cook for a few seconds.
Remove the crêpe from the pan and fill it with your preferred filling.
Fold the crêpe into a half-moon or as you prefer.
I chose to fill my Savory Crêpes with:
Mortadella and Stracchino
Chard (or spinach) and Stracchino.
Please make sure: if you decide to use vegetables (like chard or spinach), it’s crucial that you squeeze them well before using them as a filling! This way, you eliminate all the excess water and your crêpes won’t be watery.
Your Savory Crêpes are ready to be devoured!
See you in the next recipe!
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storage and tips
Want to make Sweet Crêpes?
If you prefer Sweet Crêpes, don’t add salt to the basic batter.
Advance Preparation: The batter is perfect to prepare in advance! You can leave it in the fridge for up to 12 hours. Just remember to mix it well with the whisk before using.
Why Resting is Important: The rest in the fridge is a crucial step! It helps the ingredients to combine well, eliminates any lumps, and makes your Crêpes excellent.
Storage: If you don’t eat all the cooked Crêpes immediately, store them in the fridge covered with plastic wrap.
Substituting the Flour: You can change the flour with another type, but always remember: each flour absorbs liquids differently. I suggest adding the milk until the mixture is liquid and fluid.
