Crêpe (French Savory Crêpes)
Crêpes are one of the most well-known French dishes, originating from the Brittany region and popular worldwide. Savory crêpe variations are often made with buckwheat flour, but the classic all-purpose flour version is also widespread. In traditional French cuisine, savory crêpes are usually filled with ham, cheese, and vegetables, then lightly toasted in a hot pan. The light, thin texture of the crêpe makes it ideal for various fillings and can be quickly prepared for breakfast, lunch, or dinner. In France, eating crêpes is a true social event, often served with cider to perfectly complement the flavors.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, salt, and black pepper. Create a well in the center and crack in the eggs.
2
Gradually pour in the milk, whisking continuously until you have a smooth batter.
3
Melt the butter and add it to the batter, mixing well to combine.
4
Cover the bowl and let the batter rest for 30 minutes, allowing the gluten to develop properly for lighter crêpes.
5
Heat a skillet over medium heat and lightly grease it with olive oil or butter.
6
Pour a ladleful of batter into the skillet and quickly swirl to spread it evenly.
7
Cook the crêpe for about 1-2 minutes on one side, until golden brown, then flip and cook for another 30 seconds.
8
If adding fillings, place the ham, grated cheese, and fresh spinach in the center of the crêpe, then fold in half or roll up.
9
Serve immediately while warm, topped with sour cream or cream cheese, and garnished with fresh vegetables.
