This is a basic recipe for savory crepes. The crepe batter is flavored with herbs, garlic and poppy seeds and can be enjoyed with all sorts of fillings.
Put all the ingredients apart from oil in a blender and blend until smooth.
Chill in the fridge for 15-30 minutes.
Heat a little oil in a 10-inch (26-centimeter) skillet/frying pan and use a pastry brush to spread it around evenly.
Pour ½ cup of batter in. Quickly, lift and tilt the pan to sides to help the batter spread evenly. Cook on medium heat until you see the edges are not stuck to the skillet anymore. Turn the crepe over and cook until nice golden brown.
Repeat with rest.
Fill with anything you like!
Notes
Either whole or skimmed milk can be used.
Poppy seeds can be omitted if you don’t have them on hand.
Instead of oregano, you can use dried basil or marjoram.
Crepes can be made ahead, cooled and kept in a Ziploc bag in the fridge for up to 3 days. When ready to use, reheat them on a skillet/frying pan.
With a smaller skillet/frying pan, you will get more pancakes.
FAQs and serving ideas can be found in the post above this recipe card.
Course: Breakfast, Lunch
Cuisine: French
Keyword: Savory crepes recipe
Nutrition Facts
Savory Crepes
Amount per Serving
Calories
149
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
53
mg
18
%
Sodium
118
mg
5
%
Potassium
131
mg
4
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
177
IU
4
%
Vitamin C
1
mg
1
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube