Savoury Crêpes with Mixed Salad

A crêpe or crepe (/kreɪp or krɛp/, French: is a very thin type of pancake. Crêpes originated in Brittany, a region in western France, during the 13th century, and are now consumed around the world. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. Crêpes can also be flambéed, such as in crêpes Suzette.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cuisine: Europe, French

Courses: Starters & Salads

Difficulty: Intermediate

Servings: 1

Ingredients

Crêpes (batter for 2)

55 g plain flour
140 ml milk
vegetable oil
1 egg
2 tsp melted butter
salt

Filling (entirely your choice)

1 tsp balsamic vinegar
1 strawberry
1 mushroom
1 broccoli floret
1 Indigo Rose tomato
leafy salad
crushed walnuts
Parmesan shavings

Instructions

1
Into a large bowl sift the flour and salt. Combine the egg and milk in a separate bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth add, 1 tsp of the butter and whisk for 20 seconds more. Set aside.
A short rest while the pan heats allows the flour to hydrate and helps bubbles from whisking settle, giving a smoother, more even crêpe.
2
Place a 8" non-stick frying pan over a medium heat. Wipe the cooking surface area of the pan with the remaining melted butter using a sheet of kitchen paper.
Take the pan off direct heat while wiping it and use tongs or folded paper to keep fingers away from the hot cooking surface.
3
To make the crêpe, heat a 8" crêpe pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in two to three tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan.
Use only enough batter to coat the base thinly; excess batter makes the crêpe harder to turn and gives a heavier texture.
4
Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife. Slip the crêpe onto your warmed serving plate, keeping warm with foil if so desired.
Wait until the edges look set and release easily before turning. If the crêpe tears, give the next one a little longer before attempting to flip it.
5
Once cooked immediately fill and then fold the crêpe in half whilst you make the remaining crêpes. You may fold into quarters should you wish.
If choosing a filling that itself requires cooking, prepare it fully before adding it to the finished crêpe; the brief crêpe cooking time is not intended to cook a raw filling.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 461.74kcal

% Daily Value *
Total Fat 17.73g28%
Saturated Fat 9.31g47%
Sodium 140.10mg6%
Total Carbohydrate 56.69g19%
Dietary Fiber 4.04g17%
Sugars 12.33g
Protein 18.38g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.