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Makes about 12 8”-ish crêpes

filled savory crepeI don’t have a crêpe pan. I use an 8” sauté pan and keep a second sauté pan heated for flipping. I find it easier to flip into a second pan, and while the second side of that first crêpe is cooking I can begin another crêpe in the first pan. Voilà.

What you need:

  • 1 c all-purpose flour
  • 2 tsp sugar
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp fleur de sel (French sea salt)
  • 1 c  milk
  • 1/2 c water
  • 2 tbs butter, melted
  • 2 lg eggs
  • 4 slices thick cut bacon, cut into 1/2” chunks
  • 1/2 bunch Swiss chard, chopped into 1/2″ chunks
  • 3 c autumn roasted vegetables (see recipe)
  • 2 c shredded smoked baby Swiss cheese

What you do:

  • In bowl combine flour, sugar, sage, rosemary and salt.
  • In sm bowl mix milk, water, butter and eggs.
  • Whisk egg mixture until blended.
  • Slowly add egg mixture to flour, whisking until smooth.
  • Cover and refrigerate about 1 hour.
  • Heat 8” sauté pan over med heat.
  • For easier flipping, heat second pan on adjacent burner.
  • Lightly butter or spray pans.
  • Pour 1/4 c batter into first pan.
  • Quickly tilt to spread batter evenly.
  • Cook about 1 min.
  • Gently lift edge of crepe to check for doneness.
  • Flip pan over second pan and cook 30-45 seconds.
  • Transfer to kitchen towel.
  • Repeat process with remaining batter.
  • Heat oven to 350˚
  • Line baking sheet with parchment paper.
  • Heat EVOO in sauté pan.
  • Add bacon and cook until crisp.
  • Add Swiss chard and cook until just wilted, 3-5 min.
  • Remove from heat.
  • Spoon about 2 tbs Swiss chard mixture onto crêpe, leaving 1 1/2″ border.
  • Top with about 1/4 c roasted vegetables.
  • Top with cheese.
  • Fold crêpe edges up over vegetables to form square.
  • Place on baking sheet.
  • Bake at 350° for about 5 min, or until crêpes are heated.
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