Savory Crepes for All Occasions
September 18, 2009 | By
Savory crêpes make for a light and mouthwatering meal at any time of day. While the techniques are very simple, there is a certain artistry behind combining ingredients to make fillings to for a satisfying meal, involving layers of textures and flavors in your crêpe.
As we explained in Sweet Crêpes: An Easy French Delicacy, the ingredients, proportions, and directions are identical to making sweet crêpes with the omission of granulated sugar and vanilla. Buckwheat flour may be used instead of all-purpose wheat flour if a stronger taste is desired.
Making Savory Crêpes
The fillings for savory crêpes are almost endless. Fresh ingredients and a touch of creativity are all that are needed to come up with delicious variations. To get you started, here are three easy and flavorful favorites. Make crêpes (without the sugar and vanilla, of course) and work in batches to fill your crêpes with the following recipes.
Ham, Swiss cheese, and asparagus
A twist on the classic combination of ham and cheese, this crêpe adds a bit of crunch with the addition of freshly steamed asparagus. This recipe can be an elegant meal when served with a salad and a glass of chilled white wine.
Place thinly sliced, warm ham in the middle of an opened crêpe, followed by a bit of Swiss cheese and hot, just steamed asparagus. The heat will transfer from the asparagus and begin melting the cheese slightly, allowing the tastes to meld beautifully once the crêpe is rolled up.
Crumbled sausage, cheddar, and apple
The taste of sweet crisp apples make a beautiful contrast with the warm sausage and sharp cheddar. Freshly made sausages work best in this recipe, such as mild Italian sausage that can easily be taken out of the casing prior to cooking.
Assemble your ingredients in the middle of your opened crêpe, placing your sausage down the middle, followed by the cheese and thin slices of apple. The heat transfer from the sausage melts the cheddar and pulls all the tastes together. This recipe is particularly good for breakfast, alongside a bowl of fresh fruit and perhaps a flute of mimosa.
Chicken, broccoli, and sautéed mushrooms
This recipe is a wonderful way to use the assorted ingredients in your refrigerator. Take leftover chicken, steamed broccoli, and mushroomed sautéed in a little bit of butter and salt and pepper to taste. Any type of mushroom works well so long as the taste is not so strong as to over power the other elements, and your broccoli should be cooked most of the way through. You may also substitute lightly steamed spinach for the broccoli. This is an elegant, healthy meal that isn’t too heavy for hot summer nights, yet is hearty and satisfying.
Finishing Sauces
Savory crêpes are well complemented by a final touch of sauce. Béchamel, hollandaise, and rémoulade are classic choices, but don't let that limit your culinary creativity.
Making crêpes is an easy and appetizing way of combining favorite ingredients or experimenting with new combinations. Set out various fillings and let dinner guest assemble their own, for a fun evening of French cooking.
More French Cooking:
Sweet Crêpes: An Easy French Delicacy
Julie and Julia: Stirring Up Gnocchi Gratinés au Fromage
The Crafty Kitchen: Using Fresh Eggs
Photos courtesy of adactio and duluoz.
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Sophie Routhier is inspired by the beauty of nature. Take a stroll through her French beaded flower garden at JardinDeSophie and see for yourself how beads come to life.
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