- Prep time
- 10 minutes, plus 30 minutes chilling PT10M
- Cook time
- 25 minutes PT25M
- 8–10 crepes
For a little extra flavor, try adding buckwheat or fresh herbs to this simple crepe batter. All three varitations make a fine foundation for savory fillings galore.
Savory Crepe Batter:
- 1 cup all-purpose flour
- 2 eggs
- 1½ cups whole milk
- 1 teaspoon salt
- 3 tablespoons olive oil
For Buckwheat Crepe Batter, substitute:
- ½ cup buckwheat flour for ½ cup all-purpose flour
For Herb Crepe Batter, add:
- 2 tablespoons parsley, chopped fine
- 2 tablespoons tarragon, chopped fine
- 2 tablespoons chives, chopped fine
In a work bowl, combine all ingredients for desired savory crepe recipe and whisk until smooth. Chill batter for 30 minutes before using.
Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly grease pan with cooking spray, butter or an oiled paper towel. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter.
Crepes can be stacked on top of each other without sticking. To assemble crepes, place 2–3 ounces of your filling of choice and spread to 1 inch from the edge. Roll or fold as desired, then serve.