Savory Crepes – the fast track to fancy food.

Sometimes fancy food can be really easy to make in a short period of time, and these savory crepes, stuffed with roasted vegetables, a slice of brie, and anything else you can imagine, totally fit that bill.

First, select and cook a few vegetables, like thinly sliced onions and fennel, or cherry tomatoes cut in half and thin asparagus spears, or, if you’re still feeling like it’s winter, small cubes of butternut squash. Thinly sliced fennel and onions can be sautéed with olive oil and a few pinches of salt, asparagus and cherry tomatoes, tossed with a little olive oil, salt and pepper, can be roasted for 10 minutes at 400F, and butternut squash, tossed with olive oil, salt and pepper, can be roasted for 30 minutes at 400F. You can mix and match the vegetables depending on what you can find fresh at your grocery.

While the vegetables are cooking (or shortly there after), combine 1 cup flour, 1 cup milk, ½ cup water, 4 eggs, 2 Tbs. melted butter and 1 tsp. salt in a large metal bowl with a whisk, or in a food processor using the pulse mode, until the mixture has a uniform consistency.

Nothing fancy here, just mix the batter together.

Nothing fancy here, just mix the batter together.

To cook the crepes, use ⅓ cup of batter per crepe in a 12” cast iron or non-stick skillet (you may need to rub a little bit of oil in the pan, but I usually don’t) over medium heat. Tilt the pan to spread the mixture and cook until the edges start to peal away from the pan.

Here I've add 1/3 of a cup of batter to a 12 inch skillet and swirled it around.

Here I’ve add 1/3 of a cup of batter to a 12 inch skillet and swirled it around.

You can tell when it's time to flip the crepe when it starts to peel away from the edge of the pan.

You can tell when it’s time to flip the crepe when it starts to peel away from the edge of the pan.

Flip the crepe using a silicone spatula and cook for another 30 seconds or so before removing the crepe to a plate.

I use a silicone spatula to flip the crepes.

I use a silicone spatula to flip the crepes. You can spot a second crepe, already flipped, in the background. I like to have two pans going at once, and can do the whole batch of batter in about 7 minutes.

Here's what a flipped crepe looks like.

Here’s what a flipped crepe looks like.

Continue to cook crepes, stacking them on top of each other on the plate when each one is done, until all of the mixture has been used up.

To serve, put a crepe on a plate or cutting board and put about 1 cup of a mixture of two or three roasted or sauteed vegetables (for example: thinly sliced onions, fennel, cherry tomatoes cut in half, small cubes of butternut squash, thin spears of asparagus, etc.) in a line across the middle, top with a slice of brie, then roll the uncovered parts of the crepe over the filling.

To summarize the ingredients (you can also download the recipe):

  • 1 cup flour
  • 1 cup milk
  • ½ cup water
  • 4 eggs
  • 2 Tbs. melted butter
  • 1 tsp. salt

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