Savory French Crepes Recipe - Allrecipes.com
Savory French Crepes  Recipe
  • READY IN 8+ hrs

Savory French Crepes

Recipe by  

"At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese."

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Ingredients Edit and Save

Original recipe makes 4 crepes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
  2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
  3. Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining Gruyere cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere cheese sprinkled on top.
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Reviews More Reviews

Jan 26, 2015

This is a a lovely savory crepe and the buckwheat crepes were a nice foundation for the simple filling. There are three issues to pay attention to. The prep/cook time is far from 15 minutes. Especially if you consider the 8 hours or more chill time for the batter. The other thing you need to be aware of is the batter separates while chilling so give it another whirl in the blender before you try to cook the crepes. The filling seemed underseasoned so I would add some fresh minced garlic to the pan when sauteeing the vegis. I think tarragon would be another nice addition to up the flavor. Thanks for sharing!

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 34.1 g
  • 52%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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