I’ve loved crepes since I was a little girl. Absolute LOVE. My mom would make them occasionally for a weekend breakfast and I remember how fickle they could be. She would fuss with the temperature and the first few crepes were duds until she got it just right. Once they were made, she’d fill them with cream cheese, cherry pie filling, and top them with powdered sugar. They were a mouthful of magic that I just couldn’t get enough of!
Recently my daughter RiRi started working part time over the summer at the cutest little dessert and tea shop, and they serve crepes! Their crepes are filled with fruit and nutella, then topped with ice cream (so amazing), but they also used to have savory crepes on their menu. I had never had a savory crepe before, and they’ve bee discontinued at her work, so I decided to try my hand making some of my own. We had a small turkey in our freezer so I decided to cook it up then use some of the meat to fill the crepes. Sounds like a plan, right?
These would be great in the Winter months to use up some of the holiday leftover meats, as well as in the summer months when you don’t want a super heavy meal. They’re quite tasty and even Mr. Harris was happily surprised by them, and he was very unenthusiastic about the idea of savory crepes. Being that I’m a huge mushroom fan, I added some and paired it with turkey and Swiss cheese. If you have chicken on hand, or even pork, that would be an excellent option as well. Don’t like mushrooms? You can add something else! The crepes are super tasty and I found myself filling them with any and all leftovers I had on hand.
- 3 large eggs
- 1 cup all purpose flour
- 2/3 cup milk
- 2/3 cup water
- 3 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dry basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- zest of one lemon
- butter for coating pan
- Swiss cheese
- 1 carton sliced mushrooms, sauteed in salt pepper and evoo
- 1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
- chopped parsley for garnish
Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
Once the majority of the crepe isn’t runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it’s easy!