Savory crepes
Do savory crepes contain eggs? Oil or butter? Are they relatively healthy for you?
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8 Comments:
Savory Crepes for me have always been crepes with a savory type filling. I never changed the actual crepe recipe. The recipe I use for crepes is Alton browns .Alton Brown,Crepes.
Glancing at the recipe now (its been a long time), he adds a little more salt and some fresh herbs or spinach. I've never made them with those add ins, but I think either way would probably be fine.
rumanddiet at 10:52AM on 10/12/09
Would salt make a difference? Also, can I use Olive oil instead of butter?
gargupie at 11:02AM on 10/12/09
i would keep the batter basic and make the fillings savory. i've never tried oil in place of butter but i think the butter would be better.
dearrie at 11:48AM on 10/12/09
also i always add a egg
dearrie at 11:48AM on 10/12/09
I like to use some good (usually reduced) stock as the liquid along with or instead of milk. I love savory crepes, they are a great leftover carrier. Also a great way to hide something not super presentable.
Once in Culinary School, our group had to make an extra item. My partner made a great tasting saute of some ingredients and had planned to plate them as a side dish on their own. The problem was the knife cuts were not uniform and pretty bad. We whipped up some savory crepes, and filled them with his mixture. I think it was bacon, red and green peppers, garlic and plantains.
sousvide at 11:57AM on 10/12/09
I usually substitute seltzer water for milk and/or cream in my crepes, so that might lighten them up for you a bit, which sounds like something you're trying to do. I've also seen recipes that use beer. They're probably not true crepes made that way, but they work for me and then I can splurge on the filling.
To me, savory can definitely be in the batter itself. I've made spinach batter crepes with a shrimp or crab filling, curry batter crepes with creamy chicken, lemon/black pepper batter crepes with scallops. I think a basil crepe would be terrific with a chunky tomato saute and mozz -- sort of a warm Caprese salad in a crepe. I like the color contrast as well as the flavor surprise that savory crepes offer.
Agree with sousvide that crepes, plain or savory, can handle leftovers perfectly. Crepes freeze very well -- just put a square of wax paper or parchment between each as you stack them. You might not have to do that, but I err on the side of caution. Wrap well in plastic in sixes or eights and stash in a freezer bag so you can take out enough for however many you're serving.
zucchini at 2:13PM on 10/12/09
Whether they're relatively healthy or not depends on what you're comparing them to. Compared to a Big Mac, yes. Compared to an apple, probably not.
It also depends on what you're filling them with. If you're deep-frying pork belly, then it's probably not the healthiest thing on the planet. But if you're choosing lean meats, veggies, etc., then it's a healthier option.
I suppose you could work up the nutrition values of a crepe and compare it to a slice of different types of breads and flatbreads like tortillas and pita bread, and see where it falls in that range.
dbcurrie at 2:19PM on 10/12/09
My mind goes to this:
Hortobágyi palacsinta
Garvey at 4:12PM on 10/12/09