Easy Savory Crepes
These delightful thin pancakes are an excellent canvas for a variety of flavors, perfect for any meal from brunch to dinner.
Ingredients
Crepe Batter
- 1 cup all-purpose flour Can substitute with whole wheat flour or gluten-free blend.
- 2 large eggs Can substitute with flaxseed mixture for a vegan option.
- 1.5 cups milk Dairy-free alternatives such as almond or oat milk can be used.
- 2 tablespoons melted butter Enhances flavor and prevents sticking.
- 0.25 teaspoon salt Balances the flavor.
Fillings
- 1 cup cooked spinach A healthy and flavorful filling option.
- 0.5 cup shredded cheese Choose your favorite kind.
- 0.25 cup chopped onions Adds sweetness and depth.
Instructions
Preparation
- Gather all ingredients on the counter and measure out flour, eggs, milk, melted butter, and salt. Prepare cooked spinach, shredded cheese, and chopped onions.
- In a bowl, whisk together the flour and salt.
- In another bowl, crack the eggs and pour in the milk. Whisk until combined.
- Pour the egg mixture into the flour mixture and blend gently. Add melted butter and mix until smooth.
- Heat a non-stick skillet over medium heat, ensuring it's hot enough; a drop of water should sizzle.
Cooking
- Pour about 1/4 cup of batter into the skillet and quickly tilt to coat the bottom evenly.
- Cook the crepe for about 2 minutes until the edges start to lift. Flip and cook for an additional minute.
- Remove the crepe and continue with the remaining batter, stacking them as you go.
Filling and Serving
- For each crepe, add cooked spinach, shredded cheese, and chopped onions in the center before folding.
- Serve warm and enjoy your Easy Savory Crepes!
Notes
Store cooked crepes in an airtight container, separating layers with parchment paper. They can be refrigerated for up to 3 days or frozen for up to 2 months.