Here is the quick and easy recipe to make delicious savory crepes, a great dish that pairs well with festive dinners or lunches. The great thing about crepes is that they can be prepared in advance and then finished in the oven to serve them hot.
If you like classic recipes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 222.91 (Kcal)
- Carbohydrates 25.31 (g) of which sugars 3.47 (g)
- Proteins 9.22 (g)
- Fat 10.08 (g) of which saturated 3.12 (g)of which unsaturated 6.52 (g)
- Fibers 0.69 (g)
- Sodium 332.72 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- to taste salt
- to taste sunflower seed oil
Tools
- 1 Pan 8-9.5 inches
- 1 Bowl
- 1 Hand whisk
- 1 Ladle
Procedure
The beauty of savory crepes is that they can be prepared in advance, filled, and then set aside waiting for the final cooking to be served hot at the table. To enhance the flavor of the dish, this recipe does not contain butter, resulting in a lighter and more delicate outcome.
In a large bowl, sift the flour so that no lumps will form during the recipe.
Add the milk, a pinch of salt, and blend the ingredients well using a fork or pastry whisk until you get a dense batter.
In a second bowl, beat the eggs with a fork or whisk, and when well blended, add to the other batter made with flour and milk.
If you have time, let the mixture rest in the fridge for 1 hour so that the flour and other ingredients meld. If you’re in a hurry, you can reduce the wait to 10-15 minutes.
To cook the crepes perfectly, it’s important to use a non-stick pan, grease it with an absorbent paper sheet moistened with some olive oil or seed oil.
The pan should be hot but not too hot to allow the batter to spread evenly in the pan, so the crepe will be thin and soft.
For a perfect crepe, add a ladle of batter and distribute it to the sides using a spoon, when it’s cooked, flip it to the other side.
Repeat the procedure until all the batter is used up.
Your crepes are ready!
Plating tips:
Serve the crepes open, like mini lasagnas or folded, let the dish inspire you to create a simple and elegant presentation. The secret for good mini lasagnas is a generous dose of homemade béchamel and a bake in the oven to gratin the cheese.
Wine pairing for savory crepes:
I recommend pairing the crepes based on the recipe you will make, for example, with a cheese and mushroom filling, a red wine would be perfect, but if you opt for a seafood filling, you can also serve it with an excellent white wine.
