Savory Crepes
These versatile, multipurpose crepes, and the variations that follow, are great for savory
fillings. Keep a stack on hand in the freezer for unexpected guests. The crêpes will quickly
defrost at room temperature, then separate with ease.
It takes just 2 or 3 teaspoons of butter to coat the pan for a batch of crepes. A paper butter
wrapper with a small amount of butter on it is a fast way to achieve this. For health reasons, if
you prefer you may use 2 tablespoons canola, safflower, or olive oil in the savory crepe
batter instead of melted butter, but the flavor will be slightly different. Oil may also be used to
coat the pan, but butter is preferable for its browning effect.
2 large eggs
1 cup milk
1/3 cup water
1 c. gf all purpose recipe (see msg # 14862.1)
1/4 teaspoon salt
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan
In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons
melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by
hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in
the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons
melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to
24 hours.
Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crêpe pan
over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Coat the pan
lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6-
or 7-inch pan, or about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the
surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute.
Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the
spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the
crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan
with butter as needed and stacking the crêpes as they are cooked.
For serving immediately, cover the crêpes with aluminum foil and keep them warm in a
preheated 200 degree F oven. For serving later, wrap them in plastic wrap in quantities
intended for each use and slip them in a self-sealing plastic bag. Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months.
Herb Crepes:
Follow the savory crepe recipe and add 1/4 cup minced fresh chives, basil,
or flat-leaf parsley to the batter while blending it. Or, for pale green mixed-herb
crêpes, use 1/2 cup mixed minced fresh chives, green onion tops, flat-leaf parsley,
tarragon, marjoram, and basil.
Sun-Dried Tomato Crepes:
Follow the savory crepe recipe and add 1/4 minced oil-packed sun-dried tomatoes to the batter
while blending it.
Blue Cornmeal Crepes:
Follow the savory crepe recipe, but replace the 1 cup gf all-purpose flour with 2/3 cup all-purpose
flour and 2/3 cup blue cornmeal.
Buckwheat Galettes:
Follow the savory crepe recipe, but replace the 1 cup gf all-purpose flour with 2/3 cup all-purpose
flour and 2/3 cup buckwheat flour.
Corn Flour Crepes:
Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup gf all-purpose flour and 2/3 cup corn flour (which is more finely ground than cornmeal).
Cornstarch Crepes:
Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 1 cup cornstarch and add 1/8 teaspoon baking soda.
Garbanzo Flour Crepes
Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup gf all-purpose
flour with 2/3 cup garbanzo flour and 1/2 cup chestnut flour.
Chestnut-Garbanzo Flour Crepes
Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup garbanzo
flour and 1/2 cup chestnut flour.
Chestnut Flour Crepes:
Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup gf all-purpose
flour and 1/2 cup chestnut flour.
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