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For any breakfast aficionado, making homemade crepes is a wonderful thing. But when we talk about savory crepes, the challenge and reward both go to another level. These are no ordinary crepes. It’s almost like mixing an omelette and a crepe in one. In France, they call them galettes. They are said to date back to the 12th century following the introduction of buckwheat. But knowing the history of savory crepes isn’t nearly as important as knowing how to make them.
The best way to describe savory crepes is that they are crepes with ham, cheese, and egg in the middle. They’re also neatly folded, as you might expect. However, they’re not nearly as difficult or complicated to prepare as you might think. They are also quite delicious. After all, they wouldn’t call them savory crepes if they weren’t a dish to be savored.
Are Savory Crepes Healthy?
Savory crepes can be a little bit of a mixed bag from a health perspective. They come with 11 grams of saturated fat and a massive amount of cholesterol. Therefore, you may want to only make them on special occasions and enjoy them in moderation. Of course, with both ham and eggs, these crepes can be a good source of protein with your breakfast. There is also a good dose of vitamin A and calcium in these crepes, so they do provide some nutritional value.
Stay Golden
There are a few ways to ensure that you end up with the best savory crepes possible. For starters, if you can, allow the crepe batter to sit overnight. While the recipe recommends an hour, more rest is always preferred. Also, don’t worry if there are some clumps in the batter; this is normal. Once you’re ready to cook, use a thin and flat spatula so you don’t tear the crepes open while flipping. As for the flipping, once you flip the first side, you should wait until you start to see a golden color on the crepe. Just keep in mind that you probably won’t get that same golden color on both sides, only the side that’s up after the first flip.
INGREDIENTS
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 1/3 cups whole milk, room temperature
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 6 slices ham, thinly sliced
- 1 cup cheddar cheese, shredded
- 6 large eggs
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped, for garnish
INSTRUCTIONS
Blend
Make crepe batter and let it rest.
Cook
Prepare crepes in a skillet.
Assemble
Fill crepes with ham, cheese, and egg; cook until set.
Devour!
FAQs & Tips
The batter for savory crepes should rest for at least an hour, although you can allow it to sit for up to 2 days. After cooking, if there are leftover crepes, wrap them in plastic wrap and store them in the fridge for up to 2 days.
The longer the batter sits in the fridge, the more time the flour has to absorb the liquid, which is believed to be the secret of a crepe that practically melts in your mouth.
Savory crepes aren’t made with sugar and vanilla the way sweet crepes are.
Serving Suggestions
If you’re making savory crepes for breakfast, feel free to serve them with a side of bacon or sausage. Specifically, we might recommend microwave bacon because it’s simple or perhaps sausage links in the air fryer. Fruit can be another good side dish for savory crepes. This includes coconut milk quinoa fruit salad or perhaps a fruity drink like a strawberry smoothie.
Of course, crepes with ham, cheese, and egg aren’t the only way to make crepes. If you prefer a fruit-forward breakfast, you can make strawberry crepes. For something a little sweeter, there are chocolate crepes. If you’re trying to follow a specific diet, we have a recipe for paleo crepes. Last but not least, don’t sleep on the appeal of Nutella crepes.
Savory Crepes
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 1/3 cups whole milk room temperature
- 2 tablespoons unsalted butter melted, plus more for cooking
- 6 slices ham thinly sliced
- 1 cup cheddar cheese shredded
- 6 large eggs
- Salt to taste
- Black pepper to taste
- Fresh chives chopped, for garnish
Instructions
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In a blender, combine flour, salt, eggs, milk, and melted butter. Blend until smooth. Let the batter rest for 30 minutes.
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Heat a nonstick skillet over medium heat. Lightly butter the pan.
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Pour 1/4 cup of batter into the skillet, tilting to spread evenly. Cook until dry on top, about 1 minute, then flip and cook for another 15-30 seconds. Repeat with remaining batter.
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For each crepe, add ham and cheese, then crack an egg in the center. Fold edges to form a square and cook until egg whites are set.
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Serve crepes warm, seasoned with salt and pepper, and garnished with chives.
Nutrition
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