Savory Stuffed Crêpes

Ingredients

• For the crêpes: For the crêpes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons melted butter 2 tablespoons melted butter
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (200g) cooked chicken, shredded 1 cup (200g) cooked chicken, shredded
• 1 cup (100g) grated cheese (such as Gruyère or Emmental) 1 cup (100g) grated cheese (such as Gruyère or Emmental)
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or thyme), chopped Fresh herbs (such as parsley or thyme), chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with melted butter.
3. 3.
   Pour a ladleful of batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden. Flip the crêpe and cook for another 1-2 minutes. Repeat with the remaining batter.
4. 4.
   In a separate pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
5. 5.
   Add the bell pepper, zucchini, and mushrooms to the pan. Cook until the vegetables are tender.
6. 6.
   Stir in the cooked chicken, grated cheese, salt, pepper, and fresh herbs. Cook for an additional 2-3 minutes until the cheese is melted and the filling is well combined.
7. 7.
   Place a spoonful of the filling onto each crêpe and fold it into a square or roll it up.
8. 8.
   Serve the stuffed crêpes warm, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Crêpes — Letting the batter rest allows the gluten to relax, resulting in tender crêpes. Ensure the skillet is properly heated before pouring the batter to achieve a golden-brown color.

Tips & Tricks

• Experiment with different fillings such as spinach and feta, smoked salmon and cream cheese, or ratatouille for variety.
• If you prefer a crispier texture, you can briefly broil the stuffed crêpes in the oven before serving.
• To save time, you can prepare the crêpes and filling in advance and assemble them just before serving.
• Serve with a side of mixed greens or a light salad to complement the flavors.
• Leftover crêpes can be refrigerated and reheated in a skillet or microwave.

Serving advice

Serve the savory stuffed crêpes as a main course for lunch or dinner. Accompany them with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the stuffed crêpes on a platter, garnished with fresh herbs. Drizzle a light sauce or sprinkle grated cheese on top for an elegant touch. Serve with a side of salad to add color and freshness to the presentation.