Savoury Crêpes – Savoury Pancakes is a very easy recipe. It is all done on the stove top. The lovely thin crêpes or thicker pancakes are perfect for filling with so many things. For instance, ham and cheese, or quesidilla style with red peppers and cheese. Those are just a couple of suggestions. But these are perfect for a variety of fillings. They can be used, too, as I will do, to wrap up the beef in beef wellington before it goes into the pastry.
The crêpes are so easy to make. The batter is ready in no time and just needs to rest for 30 minutes. Then fry small amounts of batter in a hot, greased, pan to create a perfect crêpe.
Ingredients
With a short list of ingredients you can create such a tasty crêpe. Flour, eggs, milk, dried(or fresh) herbs and seasoning. That’s all you need. I used simple mixed herbs. But you use whichever ones you wish.
Process
The process is so simple too. Just mix the eggs and milk into the flour to create a smooth batter. Stir in some herbs, salt and pepper and the batter is ready. Rest it for 30 minutes before making the crêpes. To make them just heat a large frying pan and grease it quite lightly. Pour in a ladle of batter and swirl it to coat the base of the pan. Cook the batter for 1 minute and flip it over. Cook for a further minute and then transfer to some parchment paper while you make more.
As you layer the crêpes, when cooked, place a strip of parchment between them. That makes it easy to separate them when you need to use, or fill them.
My Savoury Crêpes
I was delighted with how well my crêpes turned out, in a pan I hadn’t tried before. The taste was great too, as i found with a little off-cut. But these were destined for my beef wellington. That will go online tomorrow. It is amazing how so few ingredients can make such a lovely dish.
Another very easy recipe is Rock Cakes – Quick & Easy
Savoury Crêpes – Savoury Pancakes
3
servings5
minutes8
minutesKeep the screen of your device on
Ingredients
60g(1/3 cup+1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
150ml(1/2 cup+2 tbsp) milk
2 medium eggs(large in USA)
1g(1 tsp) dried mixed herbs
Salt and pepper to taste
Directions
- Place the flour into a bowl and add in the eggs and 1/3 of the milk and whisk into a smooth mixture.
- Whisk in the remaining milk and then add the herbs and seasoning.
- Heat a large frying pan and lightly grease it(I rubbed butter over mine pan).
- Pour in a ladle full of batter and quickly swirl it in the pan to cover the base.
- Cook the batter for one minute and then flip it over.
- Cook for a further one minute and transfer the crêpe to a sheet of parchment paper.
- Cook the remaining batter, for about another two crêpes, and place them on the first one, with a strip of parchment between them.
- Allown them to cook and wrap them up until needed.