Savoury Crepes I Ep. 62 I Cooking in the Community Kitchen

This delicious savoury crepe recipe is such a great, refreshing, and light recipe!

INGREDIENTS:

HERB CREPES:

  • 1 1/4 cups flour

  • 3 eggs

  • 1 1/4 cup whole milk

  • 1/2 cup water

  • 1/4- 1/2 tsp. salt

  • 1/4 cup chopped mixed herbs-parsley, tarragon, thyme, oregano

  • 4 Tbsp. butter-melted

BECHAMEL SAUCE:

  • 5 tbsp. butter

  • 3/4 cup all purpose flour

  • 6 cups milk

  • 1 tsp. salt optional or to taste

  • 1 tbsp. chicken broth mix 

DIRECTIONS:

In a bowl or food processor, combine the flour and eggs. Mix with processor or electric mixer until well blended. Slowly add the milk and water. Continue to pulse or blend until mixture is smooth. With the food processor running, or if using the mixer, slowly add the melted butter and season with salt. Pour the batter into a bowl and fold in the mixed herbs. Heat a crepe pan or small omelette pan over medium heat. Spray with non stick cooking spray before cooking each crepe to prevent sticking. Pour about a 1/3 cup of batter into the centre of the pan, swirl to coat the bottom of the pan. If using an inverted crepe pan, dip pan into the batter and swirl to coat pan. Cook the crepes 2-3 minutes. Flip over and continue cooking for an additional 1 minute. Set aside to cool. Repeat with the remaining batter. This recipe yields about 16-18 4" crepes. The crepes are all ready to fill with your favourite stuffings.

Melt butter in a medium saucepan over medium heat.  Add the flour and whisk into the melted butter until smooth. Cook and stir until the flour turns a light, golden, and sandy in colour.  About 7 minutes. Increase the heat to medium high, then slowly whisk in the milk until thickened by the roux.  Bring to a gentle simmer, then reduce the heat, to medium-low and continue simmering until the flour is soft.  Season to taste with the salt and chicken broth mix. Taste. 

ENJOY!

Brittney Nordin