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"
My Private Note
Units: US | Metric
- 1Sieve the flour into a mound in a mixing bowl, making a well in the centre.
- 2Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
- 3Add the milk and 1 tablespoon of cold water to form a very fluid paste.
- 4Melt the butter and when liquid mix into the paste.
- 5Leave the mixture in a cool place for a least 1 hour or preferably overnight.
- 6Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
- 7The pancakes must be very thin, therefore the batter must be almost as liquid as water.
- 8Heat 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.
- 9Cook 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.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
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