Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, savoury crepes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Savoury Crepes is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Savoury Crepes is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have savoury crepes using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Savoury Crepes:
- Take For the Crepes
- Prepare 1 cup all-purpose flour
- Make ready 1/4 teaspoon salt
- Take 3 eggs
- Get 1 1/4 cups milk, 1% or 2%
- Make ready 2 tablespoons butter, melted
- Take For the Filling
- Make ready 3 tablespoons olive oil, divided
- Take 2 cups quartered brown mushrooms (about 7 mushrooms)
- Take 1 1/2 cups diced waxy potato (about 4 potatoes)
- Make ready 1 medium yellow squash, diced (about 1 1/2 cup)
- Get 1 medium red bell pepper, diced (about 1 1/2 cups)
- Take 1/2 medium yellow onion, diced (about 1/2 cup)
- Prepare Salt and pepper
- Take 1 cup Hollandaise sauce
Instructions to make Savoury Crepes:
- In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
- Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup batter into the center of the pan, swirling pan to coat. Cook for about 1 minute or until the bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter.
- Place a 12" or larger skillet–for which you have a lid–over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Saute, turning occasionally, until they release their liquid and turn golden brown on all sides (5 to 7 minutes). Use a slotted spoon to transfer the mushrooms to a plate. Set aside.
- Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and saute until the potatoes are tender and the vegetables are browned (4 to 7 minutes). Fold the mushrooms back into the pan of vegetables. Add in the Hollandaise sauce and mix.
- Stuff the crepes with the vegetable mixture (either in triangles, or 'burrito-style') and enjoy hot, or at room temperature.
- NOTE : Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.
- Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!
So that is going to wrap this up for this exceptional food savoury crepes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
