Crêpes – The Savory Side of Life

Crêpes are a treat we do once in awhile for dinner.  My husband enjoys making them and a few years ago we bought him a crêpe pan.  It also gets a lot of use for my eggs so it was a win-win.  🙂  But I’ve always been impressed that he could make these.  I was also lulled into a false sense of “how hard can this be?”.  So I decided I would give it a go last night.  Parts of it are really easy.  But I quickly learned it takes practice on the actual cooking of the crêpe.  Fortunately we only need 4 good ones as it was just the two of us.

As crêpes are extremely versatile we have fun with sweet and savory.  Generally we stuff ours with some sort of filling.  I wanted two savory fillings this time round.  I bought some rabbit sausages for one filling and chose a lovely apple for the second.  The recipe I used for the batter was from the book Crêpes – Sweet and Savory Recipes for the Home Cook by Lou Seibert Pappas.  Interesting fact from the book crêpes comes from the Latin word crispus meaning crisp.

The batter should be made about 2 hours before the actual cooking and it can be stored in the fridge for up to 24 hours.  You can use a blender, a food processor, or a whisk.  We use the blender.  In the blender I place 2 eggs, 1 cup milk, 1/3 cup water, 2 Tablespoons of melted butter, 1/4 tsp of salt, and a cup of flour.

Crepes 1 2013

Blend for 5 seconds.  Take a rubber spatula and scrape the sides then blend for a couple of seconds.  That’s it.  You don’t want to overwork the batter.

Crepes 2 2013

Cover and chill for at least 2 hours.  For the rabbit filling I chopped up a couple of garlic cloves and some baby portabello mushrooms.  I removed the rabbit sausage from it’s casing and tried to chop it up into small pieces.  Wasn’t that easy.  In a skillet with hot olive oil saute the ingredients to brown the rabbit meat.

Crepes 3 2013 Crepes 4 2013

Add a splash of dry sherry and some lemon thyme.  Let that simmer to cook through.  For the next filling I chopped up some sage and apples.

Crepes 5 2013

In a small skillet I melted about a tablespoon of butter and sauteed the sage in it for a couple of minutes.  Then I added the apples to cook.  I wanted the apples softened but not mushy.

Crepes 6 2013 Crepes 7 2013

I set aside the fillings and got the batter ready.  Heat a dry pan until hot.  Here is the first tricky part.  You want to rub a bit of butter onto the hot pan.  If you do it too much the batter goes all wonky and won’t spread out.  Because our pan is about 9″ wide we use 1/4 cup of batter at a time.  Remove the pan from the heat and then spread the batter around the pan.  It needs to be poured in then tilt the pan about until it is coated.

Crepes 8 2013

Once the sides start browning and the crêpe can be easily lifted with a spatula flip it over and cook for about 15 seconds to finish off the top side.   Remove and place on paper towels to cool off.  The next tricky bit I encountered as having a pan too hot.  You can end up with a jelly fish shape.

Crepes 9 2013

Cute but not right.  It should look a bit like this:

Crepes 10 2013

Once all the batter has been cooked it is time to stuff them.  And crêpes not used can easily be frozen for another time.  I set the toaster oven to 375F/190C because we need to melt cheese.  For the apple filling I placed a few slices of brie in the center of the crêpe and topped with the apples.

Crepes 11 2013 Crepes 12 2013

Fold like a burrito and place in the baking pan.  I scooped the rabbit filling into the center and topped with freshly shredded Jarlsberg.

Crepes 13 2013

I put the rest of the cheese over the two crêpes with the rabbit.  Can’t waste any cheese!  🙂

Crepes 14 2013

Bake until the cheese is melted and it is ready to serve.

Crepes 15 2013

The apple ones came out really blurry so I only have the rabbit ones to show.

Crepes 16 2013

The possibilities for fillings are endless with these.  And it is a delicious way to have dinner.  🙂

 

Advertisements

19 thoughts on “Crêpes – The Savory Side of Life

  1. Never realised the batter was that easy. I could use my soup blender. Grief, it’s huge so I could feed the street! You don’t mention how many that makes. But I’m guessing if the batter is fine overnight I could do the rest for lunch. Wow, haven’t had crêpes in years 🙂

  2. I love crepes and these made my mouth water. Crepes are one of my absolute favorite foods. In the 70s when I was learning the tricks of the trade, crepes were the fad food. The Magic Pan was an immensely popular creperie. It was a new chain restaurant that produced crepes of all sorts, i.e. breakfast crepes, dinner crepes, sweet crepes and dessert crepes. I loved them and we always had them on the menu at my restaurant. Let’s be real. How can you not love a French version of a burrito???? The thin, light (but not rubbery,) eggy, little pancake that you can fill with almost anything. Top it all off with a decadent sauce and it’s heaven on a plate. I rarely make them anymore but they are sooooo goooooooood!!!!!!! I’m having serious problems controlling myself after reading your post and seeing your photos. Have you tried different batters for sweet crepes vs, savory crepes? The crepe itself can add so much more to the experience. I highly recommend playing with the batter. I think you will be surprised and very pleasantly pleased. 🙂

    • I’ll have to play around with the batter now that you’ve said this! But first I need to get consistent cooking them. I love these and love there are so many variations to be made. It’s like I’ve opened Pandora’s box but in a good way. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s