Crepes (For a Savoury Filling)

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Total Time
22mins
Prep 10 mins
Cook 12 mins

These crepes can be filled with any savoury filling, but have a look at "pancakes filled with mushrooms" - "Pancakes filled with spinach" and "Pancakes filled with ham and walnuts" Any one of these are fantastic!! (from French cooking by Eileen Reece"

Ingredients Nutrition

Directions

  1. Sieve the flour into a mound in a mixing bowl, making a well in the centre.
  2. Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
  3. Add the milk and 1 tablespoon of cold water to form a very fluid paste.
  4. Melt the butter and when liquid mix into the paste.
  5. Leave the mixture in a cool place for a least 1 hour or preferably overnight.
  6. Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
  7. The pancakes must be very thin, therefore the batter must be almost as liquid as water.
  8. Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.
  9. Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter.