How to Make Seven Savory Crêpe Fillings
Crab, Chicken, Mushrooms, Asparagus. How About Crèpes Benedict?
Aug 15, 2009
Crêpes are incredibly versatile. People who only associate crèpes with sweet fillings like fruit miss the myriad possibilities on the savory side. Try one of these.
Go here for the basic crêpe recipe. When crêpes are made up ahead, whipping up a scrumptious brunch or light dinner is a snap! Here are the first three savory candidates:
- Crêpes Benedict
- Crêpes Filled with Spinach, Bacon and Mushrooms
- Cheesy Chicken and Jalapeno Crêpes
Go here for the remaining four recipes:
- Crab and Gruyere Crêpes
- Asparagus Crêpes with Hard-Boiled Egg and Hollandaise Sauce
- Three-Cheese and Spinach Crêpes
- Chicken Liver Crêpes with Madeira Sauce
Recipes for Savory Crêpe Filling
Crêpes Benedict
Here’s a twist on that brunch classic, Eggs Benedict.
Hollandaise Note: Don’t let making Hollandaise sauce from scratch deter you. Some of the packaged sauces work very nicely.
- Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
- Fill warm crêpes with Candadian Bacon cut in strips and some shredded Gruyère (optional). Fold the crêpes and top with warm Hollandaise sauce. Garnish with a sprink of paprika.
Crêpes Filled with Spinach, Bacon and Mushrooms
You can spiff this recipe further by substituting wild mushrooms of the supermarket creminis.
Ingredients for 4 Servings:
- 6 slices lean bacon
- 1 Tbsp unsalted butter
- ½ pound fresh mushrooms, sliced
- 3 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 Tbsp grated Parmigiano Reggiano cheese
- Sea salt and freshly ground pepper to taste
- Sour cream and chopped flat-leaf parsley for garnish (optional)
Method:
- Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
- In a large deep skillet cook bacon until crisp. Drain on kitchen roll, reserving a tablespoon of the drippings in the pain. When cool enough to handle, crumble the bacon and set aside.
- Add a tablespoon of butter to the reserved bacon drippings and sauté the mushrooms over medium-high flame until they have browned and given up most of their moisture, about 5 minutes.
- Melt 3 tablespoons of butter in a separate large saucepan over medium flame. Whisk in the flour, stirring until a smooth paste forms. Gradually pour in the milk, whisking until the sauce is smooth.
- Stir in the bacon, mushrooms, spinach and grated cheese. Taste and adjust the seasoning. Both the bacon and cheese are quite salty so you may not need much if any additional salt. Cook the sauce another ten minutes to let the flavors get friendly.
- Fill warm crêpes with a generous dollop of the spinach and mushroom sauce. Fold or roll and top serve topped with sour cream and a sprink of parsley, if using.
Cheesy Chicken and Jalapeno Crêpes
Reminiscent of a chicken enchilada, this recipe makes enough filling for about 12 crêpes.
Ingredients:
- 1 cup cooked chicken, cut in bite-size pieces
- 1 Tbsp each butter and flour
- ½ tsp each chicken soup base and garlic powder
- ½ cup sour cream
- 1 tsp jalapeno peppers, seeded and chopped
- ½ cup Comte or Gruyère (or other Swiss-style) cheese
- 4 ounces prepared taco sauce (your favorite commercial sauce)
Method:
- Preheat oven to 350°F.
- Melt butter in a heavy skillet over medium flame. Whisk in the flour, stirring until a smooth paste forms.
- Add remaining ingredients except taco sauce, stir until mixed.
- Spread a dollop (about 3 tablespoons) of the chicken mixture on each crepe and roll up. Place seam side down in a greased baking dish and cover with taco sauce. Bake for 30 minutes or until bubbly.
The copyright of the article How to Make Seven Savory Crêpe Fillings in French Sauces is owned by Larry Ervin. Permission to republish How to Make Seven Savory Crêpe Fillings in print or online must be granted by the author in writing.
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