Savory Crêpes
These luxurious, savory crêpes are an impressive, yet deceptively easy, brunch entrée. For an organized morning, prepare the batter the night before, then dazzle family and friends with a quick swirl of the pan, a few minutes of cooking time, and a tasty, savory filling.
Crêpe Ingredients
- 3 eggs
- 1-1/2 cups whole milk
- 1/4 teaspoon Kosher salt
- 4 tablespoons butter, melted
- 1-1/2 cups all-purpose flour
Filling Ingredients
- 8 ounces Gruyère cheese, finely shredded
- 12 slices thinly sliced ham or prosciutto
- 4 ounces arugula
- Dijon mustard
- Chives, minced for garnish
Directions
- Prep the crêpe batter: In a food processor, blender, or mixing bowl, blend eggs, milk, and salt. Slowly add melted butter and blend again. Add flour and mix until just combined (do not overmix).
- Cover and refrigerate the batter for at least 2 hours or up to two days to allow the gluten to relax for smoother, thinner crêpes.
- Prepare the filling: Shred Gruyère, mince chives, wash arugula, and have ham ready. Final assembly will move quickly once crêpes are cooked.
- Make the crêpes: Heat a crêpe pan or nonstick skillet over medium heat. Lightly oil the surface using a paper towel. Pour about 1/3 cup of batter into the pan and swirl to coat the bottom. Cook until the top looks dry and the bottom is lightly golden (1–2 minutes). Flip and cook the other side for about 30 seconds. Remove to a plate and repeat. Stack crêpes as they’re done.
- Assemble: Return a crêpe to the warm pan, sprinkle with cheese and let melt. Add a slice of ham, a thin swipe of Dijon, and a bit of arugula. Fold in half, then again into quarters. Garnish with chives and serve immediately.