Easy Savoury Crepes
Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
Ingredients
Crepes:
Chicken and Garlic Filling:
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
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Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
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Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
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Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Chocolate and Strawberry Filling:
4 ounces chopped milk chocolate, semi sweet or bittersweet chocolate
2 cups fresh strawberries, quartered
1/2 teaspoon icing sugar
Ground cinnamon (optional)
Whipped cream (optional)
Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish. Place in preheated 350 degrees F (180 degrees C) oven for about 10 minutes or until warmed through and chocolate is melted. Dust with icing sugar and cinnamon, if using, and dollop with whipped cream, if desired before serving.
Variation: Garlic Shrimp Filling:
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons fresh thyme, chopped, or 3/4 teaspoon dried thyme leaves
1 pound small shrimp, thawed
2 tablespoons chopped fresh parsley
In a skillet, melt butter over medium high heat with garlic and thyme. Add shrimp. Cook, stirring for 5 minutes or until heated through. Remove from heat and divide the shrimp mixture into centre of each crepe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Tips:
You can substitute 3 cups frozen sliced strawberries, thawed, for the fresh strawberries.
3/4 teaspoon dried thyme leaves may be substituted for 2 teaspoons fresh thyme.
