Have you ever tried savory crepes?
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.
I just love how the seasonings and herbs show up in the crepes, it adds an interesting element. We will be putting these into our constantly revolving cooking repertoire, how about you?
Ingredients:
- 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
Directions:
Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
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!
After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe.
Saute the mushrooms and heat up the turkey in order to prepare the crepes.
Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
Enjoy!
Bursting with herbs and spices, stuffed full with sauteed mushrooms, Swiss cheese and shredded turkey - these savory crepes are excellent any time of year!
Ingredients
- 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
Instructions
- Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
- Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
- 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!
- After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe. The process moves pretty quickly, so be prepared!
- Saute the mushrooms and heat up the turkey in order to prepare the crepes.
- Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
- Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
- Enjoy!
