Hello, I am Kate. Today, I will show you a way to prepare savoury crepes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Savoury Crepes Recipe
Savoury Crepes is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Savoury Crepes is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have savoury crepes using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Savoury Crepes:
- Get For the Crepes
- Prepare 1 cup all-purpose flour
- Make ready 1/4 teaspoon salt
- Make ready 3 eggs
- Take 1 1/4 cups milk, 1% or 2%
- Take 2 tablespoons butter, melted
- Prepare For the Filling
- Make ready 3 tablespoons olive oil, divided
- Take 2 cups quartered brown mushrooms (about 7 mushrooms)
- Take 1 1/2 cups diced waxy potato (about 4 potatoes)
- Prepare 1 medium yellow squash, diced (about 1 1/2 cup)
- Take 1 medium red bell pepper, diced (about 1 1/2 cups)
- Take 1/2 medium yellow onion, diced (about 1/2 cup)
- Take Salt and pepper
- Prepare 1 cup Hollandaise sauce
Steps to make Savoury Crepes:
- In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
- Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup batter into the center of the pan, swirling pan to coat. Cook for about 1 minute or until the bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter.
- Place a 12 or larger skillet–for which you have a lid–over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Saute, turning occasionally, until they release their liquid and turn golden brown on all sides (5 to 7 minutes). Use a slotted spoon to transfer the mushrooms to a plate. Set aside.
- Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and saute until the potatoes are tender and the vegetables are browned (4 to 7 minutes). Fold the mushrooms back into the pan of vegetables. Add in the Hollandaise sauce and mix.
- Stuff the crepes with the vegetable mixture (either in triangles, or ‘burrito-style’) and enjoy hot, or at room temperature.
- NOTE : Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.
- Please don’t forget to tag @appetizing.adventure on Instagram if you make this recipe!
So that’s going to wrap this up for this distinctive dish savoury crepes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
