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    You are in: Home / Recipes / Crepes (For a Savoury Filling) Recipe
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    Crepes (For a Savoury Filling)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Derf's Note:

    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"

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    Units: US | Metric


    1. 1
      Sieve the flour into a mound in a mixing bowl, making a well in the centre.
    2. 2
      Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
    3. 3
      Add the milk and 1 tablespoon of cold water to form a very fluid paste.
    4. 4
      Melt the butter and when liquid mix into the paste.
    5. 5
      Leave the mixture in a cool place for a least 1 hour or preferably overnight.
    6. 6
      Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
    7. 7
      The pancakes must be very thin, therefore the batter must be almost as liquid as water.
    8. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Crepes (For a Savoury Filling)

    Serving Size: 1 (30 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 75.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.8 g
    Cholesterol 72.5 mg
    Sodium 55.0 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 2.6 g

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