Savoury Crepes

Name: How to cook Savoury Crepes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Aiman Ishtiaque

Savoury Crepes

Whether you are planning a brunch, light dinner, or dessert, crepes are an easy and versatile choice. These Savory Crepes are the perfect hearty breakfast, brunch, lunch or dinner that taste decadently rich and gourmet but are deceptively healthy and easy! #mycookbook

Ingredient

Food ration :

12 servings

Cooking time :

20 mins

1 cup

all-purpose flour

1/4 teaspoon

salt

eggs

1 1/4 cups

milk, 1% or 2%

2 tablespoons

butter, melted

3 tablespoons

olive oil, divided

2 cups

quartered brown mushrooms (about 7 mushrooms)

1 1/2 cups

diced waxy potato (about 4 potatoes)

medium yellow squash, diced (about 1 1/2 cup)

medium red bell pepper, diced (about 1 1/2 cups)

1/2

medium yellow onion, diced (about 1/2 cup)

1 cup

Hollandaise sauce

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

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.