Michelle’s Sweet & Savoury Crêpes
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What I love the most about crêpes is that not only are they easy to make, but they pair well with all kinds of different flavour profiles.
Got a sweet tooth? A crêpe full of strawberries and whipped cream or ice cream, Nutella, and bananas is sure to hit the spot. If you’re more of a savoury person, then a crêpe with spinach and cheese or meat and potatoes will satisfy a craving like no other.
In this recipe, I’ve included two ways to make our family’s famous crêpes. One is on the sweeter and simpler side, topped with nothing but brown sugar and butter. The other is a bit heartier as it’s packed with a delicious, savoury filling that makes use of all your weekly leftovers.
I welcome you to make any kind of filling you’d like whether its sweet, savoury, or a combination of both! Put your own personal spin on the recipe!
Michelle’s Sweet & Savoury Crêpes
10-35 min.
20-50 min.
4-5
Ingredients
CRÊPES
- 1 ¼ cup (310 mL) milk
- ¾ cup (160 mL) flour
- 4 eggs
BUTTER & BROWN SUGAR TOPPING
- Butter, one pat per crêpe
- Brown sugar, one sprinkle per crêpe (or to taste)
PORK & PARMESAN FILLING WITH BÉCHAMEL
Béchamel (white sauce)
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) flour
- 2 cups (500 mL) milk, heated
- ½ tsp (2.5 mL) salt
- Freshly ground pepper, to taste
- 2 tsp (10 mL) of herb mixtures such as Herbes de Provence or Italian seasoning (optional)
Filling
- 2 ½ cups (625 mL) leftover cooked protein (ham, pork roast, and/or roasted chicken), chopped
- 2 ½ cups (625 mL) veggies (mushrooms, asparagus, broccoli, spinach, and/or peppers), chopped
- 1 tbsp (15 mL) of oil or butter
- ½ onion, finely chopped
- 2 cloves garlic, minced
- Salt & pepper, to taste
- Herbs or spices of your choice
- 2 cups grated cheese such as asiago, aged cheddar, or gruyère
- ½ cup (125 mL) parmesan
Directions
CRÊPES
- Lightly brush a skillet with butter and place on the stove at medium heat until hot. In a bowl, whisk the milk, flour, and eggs together until smooth. Pour the batter onto the heated skillet at an even consistency by tilting and rotating the skillet to coat the bottom.
- Once set, flip the crêpe and cook the other side until golden brown. Transfer to a plate and fold twice to form a triangle. Continue this until the batter is done.
BUTTER & BROWN SUGAR TOPPING
- To make sweet crêpes, top each crêpe with a pat of butter and a sprinkle of brown sugar. You can also add any additional fillings you’d like from Nutella and bananas, strawberry and cream, or a thin spread of jam or jelly.
PORK & PARMESAN FILLING WITH BÉCHAMEL
- To make savoury crêpes, preheat the oven to 3500 F. Grease a 9×13” baking dish (or line with parchment paper) and set aside.
- For the sauce, melt butter in a heavy-bottomed saucepan. Add the flour and cook for about 2 minutes, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown.
- Add the warm milk (see tips below), continuing to stir as the sauce thickens. Bring to a boil over medium high heat. Once boiling, set to low heat before adding salt, pepper, and additional seasonings to taste. Continue to cook, stirring constantly until sauce is thick and then remove from the heat.
- For the filling, warm butter or oil in a clean pan and cook the chopped onion, with minced garlic, until fragrant (1-2 minutes). Add in your vegetables of choice and cook until softened. Stir in protein and warm until heated through.
- On an open crêpe, add some of the warmed filling along the centre, cover with a few spoonfuls of sauce, and top with cheese. Roll up the crêpe, tucking in the ends and place into the 9×13” dish.
- Cover with more sauce, top with parmesan and bake in the oven for 15 minutes. The cheese can be browned more under the broiler for a few minutes if desired.
Tips
- For the savoury filling, the milk does not need to be warmed but the sauce thickens more quickly if it is. Warm the milk on low heat just until little bubbles begin to form at the edges or warm up in microwave on medium power until steaming, not boiling.
- To turn your white sauce into cheese sauce, stir in ½ cup grated aged white cheddar cheese during the last few minutes of cooking, along with a pinch of cayenne pepper.
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