Savoury Crepes. Easy Savoury Crepes. this link is to an external site that may or may not meet accessibility guidelines. Stack our savoury crêpes high and invite friends and family to indulge in a quick and comforting meal. Make a batch of savoury crêpes for a quick, pick-me-up dinner the whole family will love.

Savoury vegan crepe recipe, made with aquafaba for an unctuous bite appeal. A touch of finely chopped scallions is quintessential to these delectable Mauritian crepes. See more ideas about Savory crepes, Recipes, Food. You can have Savoury Crepes using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Savoury Crepes

You need of For the Crepes.
It's 1 cup of all-purpose flour.
You need 1/4 teaspoon of salt.
It's 3 of eggs.
Prepare 1 1/4 cups of milk, 1% or 2%.
It's 2 tablespoons of butter, melted.
Prepare of For the Filling.
It's 3 tablespoons of olive oil, divided.
Prepare 2 cups of quartered brown mushrooms (about 7 mushrooms).
It's 1 1/2 cups of diced waxy potato (about 4 potatoes).
It's 1 of medium yellow squash, diced (about 1 1/2 cup).
Prepare 1 of medium red bell pepper, diced (about 1 1/2 cups).
You need 1/2 of medium yellow onion, diced (about 1/2 cup).
It's of Salt and pepper.
Prepare 1 cup of Hollandaise sauce.

A batch of these thin, savory crepes with pan-roasted mushrooms, a handful of fresh garden herbs and creamy chèvre will I am SO excited, BEYOND excited, to share this savory crepes recipe with you! These savory crepes are a perfect hearty start to your day, stuffed full of soft vegan cheese, garlicky sautéed spinach, and doused with an easy creamy vegan hollandaise. These savory crepes are the perfect weeknight meal. This Savory Crepe recipe mixes mushrooms, potatoes, peppers, squash, and onions as the savory crepe filling with chimichurri sauce over the top for a delicious appetizer or meal.

Savoury Crepes instructions

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!.

Have you ever tried savory crepes? I've loved crepes since I was a little girl. My mom would make them occasionally for a weekend breakfast and I remember how fickle they could be. These tasty turkey and mushroom crepes are flavored with a fabulous seasoned Parmesan cheese sauce. Use the homemade crepes recipe or use purchased crepes.