The Best Savoury Crepes You Will Ever Try
These savoury crepes are a full flavoured twist on a French classic. Instead of deriving all of your taste from the toppings, this recipe delves into the crepe mixture itself to generate a mouth-watering richness that awakens any appetite and will ignite your taste buds. Prepared as either vegan, vegetarian or meat eaters option (depending on your toppings), this dynamo of a dish can be enjoyed as an alternate evening meal or a smashing sunday breakfast. It’s even been known to conquer a couple of hangovers, but no guarantees…
Crepe Mixture –
- 300 grams plain or wholemeal flour.
- ½ teaspoon of dry garlic powder.
- ½ teaspoon of mixed herbs.
- ½ teaspoon of course ground black pepper.
- ½ teaspoon of finely grated lemon rind.
- 1 table spoon of extra virgin olive oil.
- 300mls of milk (soya milk for vegans or semi skimmed if you want to reduce the fat).
You can be as creative as you like with these depending on whether you are enjoying this as a breakfast or evening meal, vegan, vegetarian or meat and whether you are trying to keep down the calories. But here are a couple of my all-round staples that I like to use:
- 250 grams of plain tofu for scramble or basil flavoured tofu.
- 8 medium sized buttercup mushrooms, sliced.
- 4 sprigs of loosely chopped Kale or 6 cubes of chopped frozen spinach (you can use fresh however it will add to your preparation time).
- 2 medium sized ripe plum tomatoes, sliced.
- 200 grams (1 small tin) of corn.
- 100 grams Broccoli.
- 100 grams of vegan grated cheese, crumbled Feta cheese to give a great zest or go for low fat Tasty or Mozzarella if you prefer the melt.
- 1 clove of garlic or ½ teaspoon of fresh garlic from a jar.
- Course ground Sea Salt and Black Pepper to taste.
Alternative Toppings –
Bacon, prosciutto, chicken, capsicum, roasted peppers, baked beans, roasted vegetables (potato, pumpkin, courgette, red onion…) and pretty much any left-overs you may have from last night’s meal works great too. I find that cooking or re-heating some of these will bring out stronger flavours for the dish.
- Combine the flour, herbs, pepper, salt, garlic and lemon rind in a large mixing bowl and combine thoroughly.
- Add the oil & milk and mix through, making sure that you break down any dry ingredient lumps and set aside. The mixture should be of a fairly runny consistency to spread thin on your fry pan. Feel free to add more milk if you would like thinner crepes.
- Break up the tofu into a hot fry pan and scramble with some ground turmeric, salt and pepper. Cook until almost completely dry and set aside in a bowl.
- Slice the mushrooms and broccoli and toss into the fry pan that you just removed the scramble from with a teaspoon of extra virgin olive oil and the garlic. Cook on high heat until the mushrooms are softened and golden brown.
- If using frozen spinach cubes, place in a bowl, cover with cling film and defrost in the microwave. If using Kale, there is no requirement to heat or pre-cook it. Just leave it for topping.
- Have all the remaining toppings, sliced, grated or prepared for the topping stage.
- Pre-heat a large, non-stick fry pan to a medium to high temperature with a teaspoon of olive oil.
- Pour or spoon the crepe mixture onto the pan surface until the mixture covers 90% of the pan.
- Cook on one side until slightly browned and flip over.
- Heat on this opposite side for about 1 minute (depending on your stove burner heat) before you begin your topping.
- Start placing all of your filling ingredients onto one side of the cooking crepe whilst still on the pan. The order is not particularly important, however I like to cover with the cheese last.
- Once satisfied with your filling, fold the bare side over the top of the filling and cook on this side for 2 minutes.
- Flip the entire crepe onto its other side to cook for a final minute and serve directly onto a plate and to the table.
- Bon Appétit.
If you would like to serve more than one at a time you could have more than one fry pan going or after each one is cooked, place on a baking tray and into a warm oven (120 degrees) until all are ready.
Mixture makes 4 – 6 crepes depending on how large you make each crepe and how much filling you place in each.
This recipe was created and proudly presented by Adam of Fibre Tense Massage for the enjoyment of all.