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Bree’s Bites: Savory crepes, Jeju, South Korea

9 January 2009 One Comment

Dave Patton helps prepare
Dave Patton helps prepare | Credit: Breeana Hill

Savory crepes are great for any meal
Story and photos by Breeana Hill

When I think about crepes I think sweet. Most people eat crepes with fruit, maple syrup, and powdered sugar. I thought it would be nice to tweak the recipe so that I could use crepes like a tortilla, and fill it with meat, veggies and other various ingredients. So instead of adding vanilla and sugar to my crepe batter, I decided to add salt, pepper, and green onions.

Making the perfect crepe can often be intimidating to people. Here are some basic questions that most people ask me about making crepes:

How much batter do I put into the skillet?
Pour enough batter into the crepe pan to just coat the bottom. Help it spread to the outside edges by swirling the pan. The finished crepe should be the thickness of a tortilla.

How do I keep the batter from sticking to the pan?
Remember to coat your pan with a little butter before making your first crepe, but don’t let the butter get too hot or it will burn. Medium heat will do. The first crepe will turn out a little more buttery than the others but still delicious. If you find that the crepes are beginning to stick again part way the batch, don’t be afraid to re-coat the pan.

“Crepes do not take very long to cook.”

When do I flip the crepes?
Crepes do not take very long to cook. Watch the edges. When it begins looking a little flaky around the edges and the middle starts to get air bubbles underneath, it’s time to flip!

What sort of ingredients can I put inside that will taste good?
Be creative. Imagine that the crepe is more of a tortilla with a lot more flavor! I have included a list below the crepe recipe are some ingredients that were hits with my friends and me.

Savory Dinner Crepes Recipe
2 Eggs
½ Cup of Water
¾ Cup of Milk
3 tablespoons butter (melted)
1 cup flour
1 tsp salt
½ Teaspoon black pepper
1/3 cup chopped green onions
Butter to coat skillet
Blender to mix ingredients

*Makes approx 12 crepes

Put all the ingredients in a blender. Blend. It really is that easy! It doesn’t matter what order you put them in and it is by far the quickest way to make your crepe batter.
Let the batter sit in the refrigerator for one hour to get all the air bubbles out.

After the batter has sat for one hour, heat a skillet over a medium heat. Whatever the size, be sure to coat the skillet with a thin layer of butter so that your crepes do not stick. Ladle just enough batter into the skillet to coat the bottom. Roll the skillet around quickly so that the entire bottom is thinly covered with the batter. The batter cooks fast, so you have to be speedy with rolling it in the skillet. Cook each side until golden brown. That’s it! Fill with yummy ingredients, roll like a burrito and eat! Enjoy your savory crepes.

Ingredients that I put in my crepes:
• Mashed potatoes
• Sautéed onions, and garlic
• Chopped red and green bell peppers
• Grilled chicken
• Queso cheese sauce
• Salsa

Ingredients go!
Ready to go! | Credit: Breeana Hill

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One Comment »

  • Liz said:

    After having had this dinner- I can say it was AMAZING. As I sit in my empty classroom right now, these delicious crepes are all I can think of :)

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