My love affair with crepes began on the streets of Paris in 2002. I was a junior in college and over spring break that year I visited my BFF Jean in Europe while she was studying abroad in Belgium. It was a whirlwind week! We went to Dublin for St. Patrick’s Day the day after I arrived, then back to Belgium, then we went to Paris for a couple of days by train. It was one of the most amazing, unforgettable experiences of my life since I had never been to Europe before then. In Paris we crammed in so much in a short space of time, but one of the biggest highlights was obviously the food.
We had crepes for lunch our second day there and I was never quite the same after that. My crepe was filled with gooey cheese and salty ham and I was in Parisian heaven. I decided to re-create that favorite of mine for brunch today and I was instantly transported! The batter for the savory herb crepes was really simple.
To finish the savory herb crepes I heated my crepe pan again over medium high heat. The four assembled, folded crepes went in just to warm up and lightly sear for about 30 seconds on the first side, and were flipped to do the same on the other side. It made them slightly crispy on the outside and really melded everything together. Then I just served them immediately! The tender, flavorful herb crepe with that amazing filling was just amazing. I was a happy woman and was instantly back on the streets of Paris. Enjoy the handy printable friends and transport yourselves to Europe too!
- 1 cup all-purpose flour
- 1 teaspoon truffle salt
- 1 1/4 cups milk
- 3 whole eggs
- 2 whole sage leaves removed from the stem and finely chopped
- 1 sprigs fresh rosemary leaves removed from the stem and finely chopped
- 2 tablespoons butter melted, plus additional for coating the pan
- 1/4 pound pancetta diced small
- 12 ounces herbed goat cheese crumbled
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat the crepe pan again over medium high heat. Add the four assembled, folded crepes to the pan and let them gently sear for about 20-30 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!
7 thoughts on “Savory Herb Crepes”
These look great, like they have a bit more substance than your average crêpe… I bet the filling is fantastic!
Hi there, thank you so much :-D!! That means a lot.
Yum- they look amazing!!
Thanks you so much!! They were definitely a big hit here today :-).
Hi Leigh, These sound incredible! Your Florida Bud, Cheryl
Thank you so much my FL bud!! Hope all is well with you. Your TK bud always, Leigh
C o n g r a t u l a t i o n s !!! On being a Featured Member on Tasty Kitchen. Your bud always, Cheryl
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