Kicking this Classic Crepe Recipe off with the basics, before creating the best Vegetarian Savoury Crepes. You may know the basics already, or you may not. Either way, it’s a simple 1:2:3 rule – 100g flour to 2 eggs to 300ml milk. This makes about 10 basic crepes. You can ditch the recipe after this stage and add whatever toppings you like – I’m a sugar and lemon or Nutella kinda girl. Alternatively, stick with it and create some gorgeous savoury crepes that will give your brunch the perfect Parisienne bistro vibe.
These are perfect pancakes for Shrove Tuesday (Pancake Day) but will set you up for weekend brunches, date nights, and Sunday suppers. Honestly, I think pancakes work at any time of day. The savoury variation are great for a “starter”/main meal, before following up with some sweet crepes afterwards!
I find pancakes are so personal, we all have our own stories around our childhood. They are the perfect comfort food, whether you like them sweet or savoury. For other show-stopping brunch ideas, check out these Berry Scones or Mini Egg Hot Cross Buns!
For these Vegetarian Savoury Crepes, I recommend Gruyere or Emmental, but any cheese that melts well is best – Cheddar will add some sharpness, shredded mozzarella is less offensive. Use whatever is best for you! I use Dijon mustard as it adds a little heat that gives major Croque Monsieur vibes!
You could add so many other ingredients to these crepes to amp them up and suit your taste, such as ham, other greens, different cheeses, mushrooms, grilled tomatoes, pesto… it’s a great vessel for all your favourite things!
The Best Vegetarian Savoury Crepes (with basic crepe recipe)
Makes: 10 Crepes (Serving 2-3 easily)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Ingredients
The Basic Crepe Recipe:
– 100g Plain Flour
– 2 Eggs
– 300ml Milk
– 1 Tbsp Melted Butter for frying
Savoury Vegetarian Crepes:
– 10 Eggs (1 per crepe)
– Large Bag Baby Spinach
– Dijon Mustard
– 150g Emmental/Gruyere Cheese
– Salt and Pepper
Method
- Put your oven on a low heat: about 100C Fan to keep the crepes warm.
- Combine the crepe ingredients in a large bowl and whisk together thoroughly, until lumps are removed. Heat a large frying pan on a med/high heat.
- Melt the butter and use a pastry brush to brush a little over the pan before adding about 1/2 cup of batter to the pan. Swirl the pan to coat the base, then cook for about a minute on each side. If the pancake isn’t loose, it may not be ready to flip.
- Repeat for all batter, placing crepes on a plate in the oven as you go. Leave these here until ready to serve, or elevate as I suggest next:
- While the crepes stay cosy and warm in the oven, cook the eggs – 1 per crepe. Do this by frying on a high heat, then flipping so that both sides are cooked.
- On one half of each crepe, add about 1/2 tsp mustard, some baby spinach, a handful of grated cheese, a fried egg and some salt and pepper (Quesadilla style). Fold the untouched half over this and place in the frying pan (still on med/high heat). Let cook for a minute before flipping. Let cook another minute so that the edges crisp and the cheese melts.
- Serve by folding again (into quarters) and place on a plate. Add a little more salt and pepper and serve immediately!
