Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, savoury crepes. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Savoury Crepes is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Savoury Crepes is something which I’ve loved my whole life.

Savory Steak, Spinach, Mushroom Crepes Fillings. Half Baked Harvest whipped up a savory crepes recipe If you're a seafood lover, pop on over to Kraft and scoop up this savory crepes recipe. Make a batch of savoury crêpes for a quick, pick-me-up dinner the whole family will love. Stuff them with your favourite fillings and top with cheese.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook savoury crepes using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Savoury Crepes:

1. Prepare For the Crepes
2. Take 1 cup all-purpose flour
3. Prepare 1/4 teaspoon salt
4. Make ready 3 eggs
5. Get 1 1/4 cups milk, 1% or 2%
6. Prepare 2 tablespoons butter, melted
7. Get For the Filling
8. Make ready 3 tablespoons olive oil, divided
9. Make ready 2 cups quartered brown mushrooms (about 7 mushrooms)
10. Prepare 1 1/2 cups diced waxy potato (about 4 potatoes)
11. Make ready 1 medium yellow squash, diced (about 1 1/2 cup)
12. Take 1 medium red bell pepper, diced (about 1 1/2 cups)
13. Make ready 1/2 medium yellow onion, diced (about 1/2 cup)
14. Take Salt and pepper
15. Get 1 cup Hollandaise sauce

These savory crepes are the perfect weeknight meal. 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.

Instructions to make Savoury Crepes:

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.
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.
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.
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.
5. Stuff the crepes with the vegetable mixture (either in triangles, or 'burrito-style') and enjoy hot, or at room temperature.
6. NOTE : Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.
7. Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!

A touch of finely chopped scallions is quintessential to these delectable Mauritian crepes. See more ideas about Savory crepes, Recipes, Food. Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before.

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