Basic Savory Crêpe Batter | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Basic Savory Crêpe Batter

Yield: 12 crêpes

4.8
Your rating: None (5 votes)
Your rating: None (5 votes)

Try Roasted Vegetable Filling, Mushroom Filling or Asparagus Filling in these savory crêpes.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

In a mixing bowl, combine dry flour, salt, turmeric, basil and oregano. In another bowl, combine eggs, milk and butter. Add half the wet ingredients to the dry and combine with a whisk. Add remaining wet mixture and whisk into a smooth batter. Let batter sit for 30 minutes.

Heat a 9-inch skillet and add a small amount of butter or oil. Add 1/4 cup of batter. Tilt the pan to spread batter thinly and evenly. Flip the crêpe when it turns golden brown and cook the other side until golden. Transfer crêpes to a plate or parchment paper and repeat process with remaining batter.

Cover and refrigerate for up to 1 week. If freezing, place waxed paper between each crêpe and seal in a freezer bag.

To assemble crêpes: Place 3 to 4 tablespoons of your filling of choice on each crêpe, roll and place on a baking tray or an ovenproof dish. Heat the crêpes before serving, 20 to 25 minutes at 350° F.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)