Back
30 minutes
4 peopleAbout this dish
Savory crêpes made from a batter of flour, eggs, milk and butter, ready for cheese, mushrooms or a fried egg. Crêpes are usually traced back to Brittany, in the west of France, where the buckwheat version is called a galette. The batter here uses wheat flour, which gives a softer and milder crêpe than buckwheat. In France crêpes are traditionally eaten on Candlemas, on February 2, though savory ones are cooked all year.
Ingredients
Preparation
Whisk the flour, baking powder, and a pinch of salt together in a large bowl.
Add the eggs and half the milk, whisking until smooth.
Gradually whisk in the remaining milk and the melted butter until the batter is lump-free.
Let the batter rest for 15-20 minutes.
Heat a lightly oiled non-stick pan over medium heat, pour in a ladle of batter, and swirl to coat the base.
Cook for 1-2 minutes per side until golden, then fill with your choice of savory filling.
Related recipes
Avocado toast, egg and salad
Salty · No PorkBasquaise chicken
Salty · No PorkBraised Red Cabbage with Apples
Salty · No PorkCake soufflé
Salty · No PorkWant to add this to your week and get the shopping list written for you?