Savory French Crepes
These french crepes are thin and delicate pancakes that can be filled with anything you like, such as fresh fruit, chocolate sauce, and whipped include these ingredients.
Recipe Summary Savory French Crepes
At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.Ingredients | French Crepe Ingredients2 eggs1 ½ cups milk2 tablespoons butter¼ cup buckwheat flour¾ cup all-purpose flour1 pinch salt3 tablespoons butter½ cup cremini mushrooms, sliced½ cup oyster mushrooms, sliced1 cup diced tomatoes2 cups baby spinach leaves4 teaspoons butter, divided1 cup shredded Gruyere cheese, dividedDirectionsCombine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.Info | French Crepe Ingredientsprep: 30 mins cook: 15 mins additional: 8 hrs total: 8 hrs 45 mins Servings: 4 Yield: 4 crepes
TAG : Savory French CrepesBreakfast and Brunch, Crepes, Savory,