Batter for savory crepes

The rainy weather of today is not good for me.

I had planned to post a wonderful dessert recipe. I started baking early in the morning, but during the process, the sky began to darken and by the time I was ready to shoot, a heavy rain was a fact. As you know my dishes posing on my balcony , so with such a rain that was impossible. The dessert of course is ready and I hope tomorrow morning will be ideal for photo shoot, if there is still some dessert left. I always say that I need to create a studio in the house but I've done nothing so far.

So, with this situation, today I will give you a recipe that I had already photographed. I'll share with you a batter for savory crepes.

It's a recipe that it was given to me many years ago, by a friend who had (and still has ) a creperie. The portion given to me was huge, since it was meant for the restaurant. So I reduced it to make 15 to 20 crepes of about 18 cm diameter. The quantity also depends on the size of pan you will use. The larger pan , larger pancakes, fewer pieces and vice versa. The batter may be prepared ahead and kept in the fridge until you need it (holding up to two days). However, you can prepare the batter, bake the crepes and once cooled, freeze them by putting a piece of grease-proof paper between them and simply unfreeze the day you want to fill them. When I have the time, I double the portion of the batter, I cook half of them and put the rest in the freezer. Once you have filled them with whatever you like, put them in row in a baking pan, sprinkle with a bit of parmesan, add some heavy cream and bake in the oven for about half an hour. Serve.

This batter recipe is the one that I always use when I make savory crepes, until I find/try a better one!

 
 

Ingredients : 

 
  • 500 ml milk
  • 330 gr all purpose flour
  • 2 eggs
  • 1 1/2 tsp olive oil
  • 1 pinch salt
 

Preparation :

 
  1. Put sifted flour in a bowl.
  2. Add milk by spoonfuls and stir.
  3. Add eggs, oil and salt and mix to combine.
  4. Mix till there are no lumps in the batter.
  5. Heat a lightly greased nonstick pan on medium-high .
  6. Pour a spoonful from the batter into the center of the pan and tilt in round motion in order to spread the batter evenly.
  7. Cook the crepe for 1 minute, till the bottom is lightly browned and is detached from the sides of the pan.
  8. Use a spatula to turn crepe upside down and cook for another minute.
  9. Continue the same way until batter ends.
  10. Let them cool a bit and fill them as you desire.
 
 

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