Savory Crêpes is not something you hear on the regular in the States. Especially if you’re an iHop fan.
Most of the crêpes you see at iHop are covered in sweet sauces, fruit and pie fillings, and of course whipped cream.
While sweet crêpes have their place in society, especially when they are homemade or covered in Nutella, the savory seems to be the most common type.
This makes sense to me, French people love sweet things, just not in everything they eat, and in moderation.
When I was little my mother, who didn’t know how to cook, never attempted to make crêpes. For one she said they were too hard and she didn’t have the right tools. (the pan, the wooden palette spreader thingy). As a teenager, I had tried attempting to make them. I found the pan awkward and the batter too temperamental.
So, I gave up making them.
Until I moved to Oregon and then I gave up again.
Until I moved to Paris.
That was when I had one of the best crêpes I ever thought I could have, and it renewed my mission to make crêpes at home.
After you’re done here read all about visiting the Marias.
Savory Crêpe Recipe: Buckwheat and Cheese
Most crepes are savory, which is why they are made with buckwheat. Regular flour is used for desert crepes
1 cup of buckwheat
45 cl of water or 450 ml.
pinch of salt
salted butter-though I only recommend this if you live in France.
Use your imagination. But here is a list of my favorites.
thin slices of ham
caramelized or confit du onion.
Never miss a post!
Get your dose of tips, advice and lessons learned at my expense. Grab a cup of coffee, get cosy and let’s do this!
Making the batter
In a large bowl mix the flour and salt with the 45cl of water and egg. With your hands, stir the ingredients vigorously and continuously for 2 to 3 minutes until smooth and fluid.
Cover the bowl with plastic film and refrigerate for a least 30 minutes. This step is important because it allows the buckwheat to absorb the water and creates an easily spreadable batter.
After you get the batter out of the fridge you’re going to want to mix it. If it seems too thick, add a splash or two of water until the batter is fluid again.
Heat a large 8-inch nonstick skillet or your favorite crêpe pan over a medium head. Allow to warm up for a minute. The crêpe should cook quickly, it’s not a pancake.
Melt a tiny pat of butter on the pan.
With a ladle, pour about 1/4 cup of the batter into the pan, swirling and shaking it to spread the batter evenly across the surface of the pan.
This takes technique, so in this case, it is a bit like a pancake where the first one isn’t always the best.
If the batter is not spreading quickly, fluidly, add another splash of water. (a little at a time so as not to make it too thin)
Cook the crêpe for about 60 to 90 seconds, the edges begin to brown and curl away from the sides of the pan. Shake the pan, if the crêpe detaches it is time to flip! If it sticks, allow it to cook for a few more seconds.
Toss the pan to flip the crêpe or slide a spatula underneath it and turn it over. Cook the other side until golden about 30 seconds.
This recipe should yeild about 4-5 crêpes
Place a handful of cheese in the middle of the crepe. If you want add the ham at the same time.
Please take my advice, and add the egg! Crack the egg into a small dish and place it in the center of the crepe. Use a spatula to help you keep the white from spreading until it sets.
Once the cheese has melted, the egg is cooked but the yoke is still runny it is done.
Let’s form a package by folding the left and right sides of the crepe around the egg as best as you can without breaking it. you can leave it like this, and serve immediately or you can try folding the bottom.
However, I do recommend you fold the bottom up before the sides.
Read about Visiting in the Marais!
Discover and explore the Marais