These easy crepe recipes make it possible for everyone to enjoy a savory or sweet meal wrapped up in these perfect little crepes.
INGREDIENTS
- 1 egg
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup flour
- 1/4 tsp baking powder Filling
- 2 eggs
- 1/4 tsp salt
- 1/4 cup chopped onion
- 1/2 cup sliced tomato
- 1 tbsp coriander leaves
- 1 green chilli pepper
- 1/4 tsp chaat masala Melted butter Mozzarella cheese
KICHENTOOLS
- Whisk
- Crepe Pans
INSTRUCTIONS
- PREP TIME: 15 minutes
- COOK TIME: 40 minutes
- TOTAL TIME: 55 minutes
- Put the eggs and beat them, then add the milk, a pinch of salt to mix the crepes.
- Add the flour in the mixture. Add melted, cooled butter and blend them.
- Grease the pan with butter, pour out the pancake dough, turn it over until the layer of the crepe becomes golden
- Add the filling and lots of cheese. Fold them in half with the stuffing inside. Cutting the crepes in many long and thin strips.
PROTIPS
Use a 20cm frying pan and remember to grease the pan with a bit of butter.
NUTRITION
- 145 calories;
- 5.7 g protein;
- 7.5 g carbohydrates;
- 59.8 mg cholesterol;
- 132 mg sodium.
Easy Savory Crepe Recipe
These easy crepe recipes make it possible for everyone to enjoy a savory or sweet meal wrapped up in these perfect little crepes.Equipment
- Whisk
- Crepe Pans
Ingredients
- 1 egg
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup flour
- 1/4 tsp baking powder Filling
- 2 eggs
- 1/4 tsp salt
- 1/4 cup chopped onion
- 1/2 cup sliced tomato
- 1 tbsp coriander leaves
- 1 green chilli pepper
- 1/4 tsp chaat masala Melted butter Mozzarella cheese
Instructions
- Put the eggs and beat them, then add the milk, a pinch of salt to mix the crepes.
- Add the flour in the mixture. Add melted, cooled butter and blend them.
- Grease the pan with butter, pour out the pancake dough, turn it over until the layer of the crepe becomes golden
- Add the filling and lots of cheese. Fold them in half with the stuffing inside. Cutting the crepes in many long and thin strips.
Excellent taste and texture
These crepes are tender with crispy edges, and are wonderful with a variety of savory fillings. We filled these with chicken-broccoli-cheddar and turkey-mushroom-swiss-poblano cream fillings. The kids loved them – even the picky four year old! We used the leftover crepes for dessert – filled them with jam and dusted with sugar. Fantastic!