Savory Crepes | FoodieAtlas

Ingredients

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
1/4 cup melted butter or vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers (any color)
1/4 cup finely chopped spinach or kale
1/2 cup grated cheese (optional, such as cheddar or feta)
1 tablespoon chopped fresh herbs (optional, such as parsley or cilantro)

Instructions

Prepare the Batter

In a large bowl, whisk together the flour, milk, eggs, melted butter (or oil), salt, and black pepper until smooth. Let the batter rest for about 30 minutes to allow the gluten to relax.

Prepare the Filling

In a small pan, sauté the chopped onions and bell peppers over medium heat until softened, about 5 minutes. Add the chopped spinach or kale and cook for an additional 2 minutes. Remove from heat and let cool.

Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.

Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.

Flip the crepe and cook for an additional 1 minute on the other side. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.

Fill the Crepes

Once the crepes are cooked, spread a small amount of the sautéed vegetable mixture and cheese (if using) on one half of each crepe. Fold or roll the crepes to enclose the filling.

Serve

Garnish with fresh herbs if desired. Serve the savory crepes warm, as an appetizer or main dish.