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Savory Herb Crepes
Savory Herb Crepes
Prep Time
15 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Course: Breakfast
Servings: 4 crepes
Author: Jeanie and Lulu's Kitchen
  • 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
  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 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!