Hi, I am Kate. Today, we’re going to prepare savoury crepes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Savoury Crepes Recipe
Savoury Crepes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Savoury Crepes is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook savoury crepes using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Savoury Crepes:
- Prepare For the Crepes
- Take 1 cup all-purpose flour
- Prepare 1/4 teaspoon salt
- Get 3 eggs
- Make ready 1 1/4 cups milk, 1% or 2%
- Get 2 tablespoons butter, melted
- Get For the Filling
- Take 3 tablespoons olive oil, divided
- Make ready 2 cups quartered brown mushrooms (about 7 mushrooms)
- Take 1 1/2 cups diced waxy potato (about 4 potatoes)
- Make ready 1 medium yellow squash, diced (about 1 1/2 cup)
- Make ready 1 medium red bell pepper, diced (about 1 1/2 cups)
- Take 1/2 medium yellow onion, diced (about 1/2 cup)
- Get Salt and pepper
- Make ready 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 is going to wrap it up for this exceptional dish savoury crepes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
