Savory Crepes

 in Demos

Crepes. What can we say. You don’t really get more classically French than this dish. You could visit France, eat crepes every day and never repeat a flavor. They’re that versatile. Which is why we love the idea of having a bit of fun and straying from more traditional fillings. Like this tomato, basil and fresh mozzarella combination. Traditional crepes are whipped up and stuffed with, essentially, a caprese salad for a bit of Italian flare for this French staple.

Learn how we throw it all together in this video with our host. Whether it’s for breakfast, lunch or dinner, these crepes are a favorite at this online culinary school!


For Crepes

1 cup AP flour
2 eggs
½ cup milk
1/2 cup water
2 tbsp butter, melted
1/2 tsp salt

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1. In a large mixing bowl, mix together the eggs and flour. While whisking, slowly add in the milk and water. Add in the salt and butter and whisk until smooth. Batter should be runny. Refrigerate for at least 1 hour before using for best quality crepes.

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2. Heat a large frying pan or crepe pan over medium heat. Lightly oil it with a drizzle of clarified butter or non-stick cooking spray. Using a ladle, pour in some of the batter while tilting the pan so the crepe batter spreads out evenly.

3. Cook crepes for about 1 minute or until the side begin to curl up. Flip and cook for an additional 30 seconds to 1 minute.

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4. Remove crepes to plate and repeat until batter is gone.

Savory Crepes Filling
3 vine ripened tomatoes, diced
1 bunch fresh basil, cut in chiffonade
1 lb fresh mozzarella, diced
Balsamic reduction to taste
Salt & pepper to taste

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1. Toss together the tomato, mozzarella and basil. Season with salt and pepper and some balsamic reduction and lightly toss. Spoon in the mixture, being careful not to overfill. Roll one side of the crepe over and then the other for the quintessential crepe shape. Drizzle balsamic reduction over the top and serve.

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