Crepes to me had always been a sweet experience. The first crepe I ate was at home and it was served simply with butter and jam. Nothing fancy but it was considered a treat then as it was tasty and it was novel. Several years later, one of my dear sweet brothers brought me to a posh restaurant and I had my first taste of Crepe Suzette. Welcome to the world of the gourmand I had thought. It was in an Australian cookbook gifted by another brother that I first read about savoury crepes. Aren’t my brothers so sweet to me?
Did you know that crepes which were made using white flour were reserved for royalty since white flour was expensive? Crepes had traditionally been made with buckweat but as farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast. Health wise, buckwheat is now much more valued than white flour!
Photo above shows a serving plate filled with Apple Crepes. It is my go to quick dessert for pot luck parties and tastes yummilicious by itself or with vanilla ice cream. Click here for my post on Versatile Apple Pie Filling. Since this post, I have shared recipes for other types of desserts as well as a Banana Sauce. Click here. Use it for an added dimension to your crepe, especially when apples are not at hand.
Some Comments about making Crepes
Batter for crepes is different from the batter for American pancakes since it doesn’t use any raising agent like baking powder. Crepe batter is also of a more liquid consistency.
Resting crepe batter. Rest in the fridge for at least 30 mins before making the crepes. This important step results in a more tender crepe. This steps loosens the gluten web and allows the starch in the flour to be fully hydrated.
There is no need for a special crepe pan. Use an 18 cm non-stick pan. To ensure that the cooked crepe easily lifts off the non-stick pan, lightly grease a small piece of disposable kitchen towel with cooking oil and rub it all over the pan before using it. This step may have to be repeated after the pan has been used to cook a few crepes.
3 main factors determine how thin your crepe can be.
- The viscosity of the batter. It should be of a more liquid consistency than the batter for American Pancakes.
- Once you pour 1/3 cup of batter into the heated sauce pan, quickly the tip the saucepan and rotate it around to spread batter
- the saucepan should be on low heat as the crepe cooks on both sides.
Ingredients for a Savoury Crepe
Above photo shows the ingredients you will need to make the Chicken Spinach ad Feta Filling. If you don’t like Feta, you can substitute it with grated cheddar cheese. Feel free to replace Cream of Chicken with a home-made white sauce, lightly salted.
Cooking the Savoury Filling
STEP 1. In a hot saucepan over medium heat, cook the chopped stems of the Spinach for 2 mins then add the chopped leaves. Stir just to wilt the leaves. Do not overcook Spinach.
STEP 2. With your saucepan on low heat, add cooked chicken and 1/2 can of cream of chicken. Stir for 2 mins to combine.
STEP 3. Heat is still on low. Add the 120 gm of feta and stir quickly to combine. Switch off heat. Do not melt the feta. Scoop filling into a bowl and set aside to fill the crepes.
Making the Filled Crepe
STEP 4. Place about 2 full Tbsp of filling on a crepe. Fold the sides of crepe partially over the filling and then overlap them with the bottom of the crepe. Firmly but gently roll up the crepe. Place 2 or 3 crepes (seam side down) on a lunch or dinner plate for each guest. Decorate the plate attractively. A tossed green salad is a good accompaniment.
Makes About 14 (18 cm crepes)
Recipe can be doubled.
Dry Ingredients (sift together into a large bowl)
- 1 Cup plain FLour
- 1/2 Tbsp sugar
- 1/4 tsp salt
Wet Ingredients (combine in a medium bowl)
- 3 large eggs, well beaten
- 1/2 Cup water
- 3/4 Cup milk (whole or 2% fat)
- 1 1/2 oz melted butter
1. Add wet ingredients into the dry ingredients bowl. Whisk with a balloon whisk to mix well.
2. Rest the batter in the fridge for no less than 30 mins to allow the starch grains to swell and develop. Check consistency (pouring consistency). Batter may need to be thinned out with a Tbsp of milk or more.
3. Heat the 18 cm non-stick saucepan and pour 1/3 cup of batter into pan. Quickly tip the batter and rotate the saucepan around to spread batter. The saucepan should be on low heat as the crepe cooks on both sides.
CHICKEN, SPINACH AND FETA FILLING
Fills 14 crepes
If you are doubling the crepe recipe, double this one too!
- 300 gms of fresh Spinach, soaked and washed well. Roughly chopped
- 200 gms cooked chicken
- 120 gms crumbled Feta cheese or Grated Cheddar
- 1/2 can of Campbell’s Cream of Chicken Soup
- 1 Tbsp fresh thyme leaves or 1/2 Tsp dry thyme
- 1/2 Tsp Ground Pepper
1. In a hot saucepan over medium heat, cook the chopped stems of the Spinach for 2 mins then add the chopped leaves. Stir just to wilt the leaves. Do not overcook Spinach.
2. With your saucepan on low heat, add cooked chicken and 1/2 can of cream of chicken. Stir for 2 mins to combine.
3. Heat is still on low. Add the feta and stir quickly to combine. Switch off heat. Do not melt the feta. Scoop filling into a bowl and set aside to fill the crepes.
4. Place about 2 full Tbsp of filling on a crepe. Fold the sides of crepe partially over the filling and then overlap them with the bottom of the crepe. Firmly but gently roll up the crepe and place 2 or 3 crepes on serving lunch or dinner plate for each guest. Decorate the plate attractively. A tossed green salad is a good accompaniment.
A bowl of soup like Cream of Mushroom Soup (Click here) or Minestrone (Click here) to precede your Savoury Crepes accompanied by a Tossed Green Salad with a simple squeeze of lemon juice and olive oil or a Vinaigrette dressing, makes a satisfying complete meal.