Crepes (for Savory And Sweet Recipes). This crepe recipe can be used for making sweet or savory crepes. Sugar and vanilla is added when making a sweet crepe recipe and simply left out when filling with savory ingredients like cheese, meat, and veggies. You can also add some chopped fresh herbs to the savory crepe batter.

I made it for our annual Christmas Eve Brunch and these were a HUGE hit. Montecristo's are typically made with French toast and provide a little bit of sweet and a bit of savory. If you're looking for something in the middle, this would be the one to go for. You can cook Crepes (for Savory And Sweet Recipes) using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Crepes (for Savory And Sweet Recipes)

You need of Flour.
Prepare of Salt.
It's of Eggs.
You need of Milk.
It's of Melted butter.
Prepare of Clarified butter or oil.

Here's my go-to basic crepe recipe for delicately thin and lacy crepes. Please do not use any of my photos without my. My favorite basic go-to crepe recipe - perfect for both sweet and savory fillings. Last weekend, it was finally time for me and Erez to celebrate our first wedding anniversary.

Crepes (for Savory And Sweet Recipes) step by step

To make the batter by hand, in a medium mixing bowl, combine the flour and the salt..
In another medium bowl, combine the eggs and milk and whisk together until well blended. Make a well in the center of the flour..
Slowly, in a thin stream, add the milk and eggs, whisking constantly, incorporating the flour gradually until a paste is formed..
By food processor, add all the ingredients to the work bowl and pulse until smooth. Cover the batter with plastic wrap and refrigerate 30 minutes to allow the batter to relax..
Remove from the refrigerator. Right before making the crepes, stir in the melted butter..
Add 1tablespoon if the clarified butte to a crepe pan. Swirl around the pan to coat and bottom and sides. Pour the excess butter back into the bowl with the remaining tablespoon butter. Hear the pan over moderately high heat. When hot, add a 1 ounce ladleful of batter to the pan. Quickly swirl the batter in the pan to firm a thin round pancake. Cook about until lightly golden brown, 2 to 3 minutes, turn crepe and repeat. Remove the crepe to a baking sheet and let cool. Repeat the procedure until all the batter is used. Stack cooked crepes on top of each other. Wrap in plastic wrap and refrigerate or freeze..

That didn't happen, though, because the next morning I made crepes for breakfast. I shared the recipe with oats originally because that is truly the best grain for this, in my opinion. Oats have a great binding quality and a beautiful stand alone Try adding a few tbsp tapioca or arrowroot or sweet sticky rice to increase bendiness and bindingness to your crepe experiments. Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily. This is a simple, foolproof, and tasty Sweet Crepes recipe.