More Great Recipes: Breakfast | Crepe

Savory Crêpes Without Buckwheat


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 large eggs
1 cup whole milk
2 TB unsalted butter, melted
1 cup AP flour
1/2 tsp kosher salt
Olive or Canola oil for crepe pan


Combine all liquid ingredients in a blender with salt and blend thoroughly.


Add flour 2 TB at a time and pulse before each addition until all flour is added, then blend for 1 minute until smooth.


Place batter in a bowl, cover with plastic wrap and chill for 1 hour.


Heat a 7in skillet or crepe pan and brush lightly with oil.


Pour ~ 3 -4 TB of batter into the heated pan while tilting to spread the batter over the bottom of the pan.


Crepe is done when edges turn light brown.


Turn out onto paper towel & cool


Pairs Well With


Notes

Savory Crêpes are usually made with Buckwheat flour, I prefer all wheat flour when I am using crepes with lighter meats like pork, chicken or turkey.

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