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30 mins
Savoury Pancakes (Crêpes) Recipe

Savoury Pancakes (Crêpes)

Graham

Recipe by  

The use of thin savoury pancakes to hold a variety of fillings is of French origin where they are called crêpes. In fact, in France, pre-packed cold crêpes are available in most food stores.

For this simple snack, just make the basic savoury pancake as below, fold into quarters, allow to cool and spread with a little butter. They make a great snack at any time of day. (If it's a breakfast pancake you're after, I recommend the Sweet Breakfast Pancakes much favoured in North America).

      Preparation Time: 5 Minutes

      Cooking Time: 25 Minutes

Ingredients for Savoury Pancakes (Crêpes)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make about 8 crêpes:
4 oz
plain flour (all purpose flour)
¼ teaspoon
salt
½ pint
milk
1
egg
1 tablespoon
butter (melted)

 

How to Cook Savoury Pancakes (Crêpes)

  1. Mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
  2. Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 2 minutes until the underside is golden brown (when the top of the crêpe is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the crêpe and, if necessary, straighten it out with a knife.
  3. Cook on the other side for between 1 and 2 minutes, till golden. After the crêpe has finished cooking it resembles a really thin version of a sweet breakfast pancake


Graham GRAHAM'S HOT TIP:
As the crêpes are cooked, stack them one on top of the other an a plate and keep the plate warm over a pan of simmering water. Cover the crêpes loosely with aluminium foil (loose allows the steam to escape)
 
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