Savory Crepe Recipes

Crepes are very popular throughout France. Basically, they can be prepared in two different types; sweet crepes that are made of wheat flour and are lightly sweetened. And the other type is savory crepes that are made of buckwheat flour and are not sweetened.

Ingredients

• Crepes, 7", 12
• Milk, 2½ cups
• Cheddar cheese, shredded, 2 cups
• Ricotta cheese, 1½ cups
• Spinach, cooked, dried, chopped, 1½ cups
• Flour, ¼ cup

• Unsalted butter, 4 tablespoons
• Parmesan cheese, grated, 3 tablespoons
• Yellow onions, grated, 2 tablespoons
• White pepper, ¼ teaspoon
• Nutmeg, grated, ⅛ teaspoon
• Mace, ground, ⅛ teaspoon
• Egg, lightly beaten, 1
• Salt and black pepper, for taste

Directions
Preheat the oven at 350ºF. To prepare the filling, take a bowl to combine the ricotta cheese, spinach, onion, egg, salt, nutmeg, and black pepper. In a pan, melt the butter over medium heat, add the flour, and cook for about 2―3 minutes. As you whisk, pour the milk in the pan and bring the mixture to a boil.

Keep stirring continuously, and then lower the heat to simmer. For another 4 minutes, let the sauce turn thick and smooth. Take the pan off the heat and mix in cheddar cheese and mace. Place the crepes on the countertop, and place 3―4 tablespoons of filling in the center. Fold the sides and make into a roll.

Don't stuff too much filling, as it needs to stay inside the crepes and not spill out. Lay each crepe facing down on a greased baking dish. Pour the sauce on top of them, and sprinkle Parmesan cheese.

Place the uncovered baking dish in the oven, and bake for about 30―40 minutes. Once they are cooked, turn your oven to broiler and brown them for a couple of minutes. Serve hot crepes with sliced tomatoes and red onions.

Ingredients

• Eggs, 9
• Bacon, strips, 4
• Tomatoes, seeded, diced, 3
• Leek, diced, 1
• Soft goat cheese, 5 oz.
• All-purpose flour, 1 cup
• Sugar, 1 tablespoon
• Vegetable oil
• Salt and black pepper, for taste

Directions
In a bowl, combine flour and sugar together. Add milk, water, and 3 eggs in it. Mix everything properly, and place the bowl in the refrigerator for about an hour. In a skillet, place the bacon strips and cook till crisp and brown. Remove the grease from the skillet, and add the leeks in; cook for a minute.

Take a small bowl, whisk 6 eggs and add them to the skillet. Keep stirring till the eggs start to set but are a bit runny. Now add the tomatoes and goat cheese in the skillet, and stir till the eggs are cooked. Remove the skillet from heat, and season with salt and black pepper.

Preheat a crepe pan or nonstick skillet on medium heat, and coat with vegetable oil. Bring the batter out of the refrigerator, and pour ¼ cup of batter into the pan. Cook one side till the edges turn brown, and then flip it.

After 10 seconds of cooking the second side, place it onto a plate. Scoop 2 tablespoons of egg-bacon mixture in the middle of the crepe; roll it and serve hot.

Ingredients

• Buckwheat flour, ½ cup
• Soy milk, ¾ cup
• Warm water, 2 tablespoons
• Arrowroot powder, 2 tablespoons

• Splenda, 2 teaspoons
• Egg substitute, 1½ teaspoons
• Double-acting baking powder, 1 teaspoon
• Oil, 1 teaspoon
• Cocoa powder, 1 teaspoon

Directions
Take a bowl to blend arrowroot powder, baking soda, Splenda, cocoa powder, and buckwheat flour together. In a different bowl, mix in the egg substitute and 2 tablespoons of warm water. Beat the mixture with an electric blender till it's foamy, and then pour in milk and oil. Beat for another couple of minutes.

Now add the dry ingredients in, and beat the mixture to get a smooth and creamy consistency. Heat a crepe pan or skillet, and coat with cooking spray. Keep the heat at medium-high, and pour 2 tablespoons of batter in it.

Cook one side till the edges turn brown, and then flip it. After 10 seconds of cooking the second side, place it onto a plate. Spread the cocoa powder paste over the crepes, and fold into triangle shapes; serve hot.

You too can make a variety of French crepes using many stuffing. Whether it is vegetarian, stuffed with your choice of meat, or altered into a dessert, these recipes will always stay popular.