How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Savory Herb Crepes?

You need 13 ingredients. The key ingredients include: FOR THE CREPES:, 1 cup All-purpose Flour, 1/2 teaspoons Truffle Salt, 1-1/4 cup Regular Or Almond Milk, and more.

Is Savory Herb Crepes suitable as breakfast?

Yes, Savory Herb Crepes falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Savory Herb Crepes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Herb Crepes Recipe

Name: Savory Herb Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 1 cup All-purpose Flour; 1/2 teaspoons Truffle Salt; 1-1/4 cup Regular Or Almond Milk; 3 whole Eggs; 2 whole Sage Leaves, Finely Chopped; 1 sprig Rosemary Leaves, Removed The Stems And Finely Chopped; 2 Tablespoons Butter, Melted, Plus Additional For Coating The Crepe Pan; FOR THE FILLING:; 1/4 pounds Pancetta, Diced Small; 12 ounces, weight Herbed Goat Cheese, Crumbled; 1 pinch Salt; 1 pinch Freshly Ground Black Pepper

1

First, prepare the easy crepe batter. In a large mixing bowl whisk together the flour and truffle salt. In another bowl thoroughly whisk together the milk and eggs. Pour the wet ingredients in to the big bowl of dry ingredients and whisk it all together until it becomes a luscious batter. A few lumps are ok, it should not be overworked. Gently stir in the chopped herbs, then cover the bowl and let it rest in the refrigerator for 30 minutes.

2

While the batter rests, prepare the filling. Heat a cast iron skillet over medium high heat. Let the pancetta cook and crisp up for about 5-6 minutes while the fat renders out. While the pancetta cooks combine the goat cheese, salt and pepper in a bowl. When the pancetta is done, use a slotted spoon to transfer it directly to the bowl with the rest of the filling. It will just start to melt the cheese and meld together gorgeously. Stir it together completely and set the filling aside.

3

Take the batter out once it is rested and stir in the melted butter. It is time to cook up the crepes! Take a shallow non-stick pan or special crepe pan if you have it and melt just enough butter in it to coat it over medium high heat. It just needs a pat of butter.

4

The amount of batter needed will depend on the size of the pan. For the 11-inch crepe pan used here, 6 fluid ounces or 3/4 cup was the perfect amount of batter to just coat the pan for a perfectly thin crepe. Pour the batter into the middle of the hot pan, then gently roll the pan to let the batter completely coat the bottom while holding it just above the heat. Once the pan is coated, put the pan back on the heat and let the crepe cook and bubble for about 2 minutes, then carefully flip it and allow it to cook for another 2 minutes on the other side. Transfer it to a plate and repeat with the rest of the batter to get 4 crepes total.

5

Take a crepe and spread a heaping spoonful or two of the filling across one half of it, then fold the other half over. Spread another dollop of the filling on half of the folded crepe, then fold the other half over so that it is now folded into quarters. Repeat with the other three crepes.

6

Heat the crepe pan again over medium high heat. Add the assembled, folded crepes to the pan and let them gently sear for about 30 seconds on one side, then carefully flip them to heat up on the second side. This will crisp the outside just slightly and meld the filling together gloriously. Then plate the crepes and serve immediately!

Savory Herb Crepes

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