-
-
My review
Easy Savoury Crepes
Egg Farmers of Ontario
"Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 151Original recipe yields 14 servings (14 crepes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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 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.)
- 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.
- Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Footnotes
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1114 Ratings
-
-
-
-
-
Most helpful positive review
5/7/2014
I made these last night for my boyfriend, 3 year old daughter, and I. I used the garlic cream cheese filling. I did not have garlic and herb, just plain garlic, so I used some Herbes de Proven...
Most helpful critical review
3/22/2017
This had a great taste, but it was very, very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then, it was given a thumbs up!
Most helpful
Most positive
Least positive
Newest
5/7/2014
I made these last night for my boyfriend, 3 year old daughter, and I. I used the garlic cream cheese filling. I did not have garlic and herb, just plain garlic, so I used some Herbes de Proven...
12/26/2014
Despite the crepes being time consuming, this recipe was really simple and delicious. I made it for our annual Christmas Eve Brunch and these were a HUGE hit. I did not use rotisserie chicken, b...
8/28/2015
I can't vouch for the crepes, I used a different recipe for those, but the filling is absolutely amazing. Feeding three picky girls while still trying to make the Manhub feel like a king is toug...
5/16/2018
I made these for Mother’s Day and they were a big hit. I used almond flour, almond milk and almond milk cream cheese to keep with our Paleo diet. No one could tell the difference and everyone l...
2/17/2018
Great crepe recipe. The crepes were quick to make and very thin and light. I adjusted the recipe for 5 servings (1 egg) and had a perfect amount of batter for 4 crepes, which is what I wanted....
4/20/2017
Used pre made crepes and entire rotisserie chicken with entire tub of lofat kraft garlic chive cream cheese. made 10 crepes. sprinkled with parmesean. a little dry but tasty flavor
3/22/2017
This had a great taste, but it was very, very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then, it was given a thumbs up!
8/30/2016
Delicious, I think I won't add the extra butter at the end next time....I think it would be just as good without. My daughter is a picky eater and she loved these!