Welcome back to “What’s for Dinner?” and we are keeping with the French theme, making savoury crêpes that melt in your mouth! I found two recipes that I know you will thoroughly enjoy for the crazy busy nights, where you need to make something fast. I chose savoury because it’s easy to throw in chicken or spinach; something that makes your crêpes feel more like a hearty meal after a long day. Take a look…
Herbed Egg Crêpes Filled with Smoked Salmon
- 10 large eggs (at room temperature)
- ½ cup heavy cream
- ⅓ cup coarsely chopped tarragon
- ⅓ cup coarsely chopped chervil or flat-leaf parsley
- ⅓ cup snipped chives (plus more for garnish)
- Kosher salt and freshly ground pepper
- Olive oil (for brushing)
- 1 cup crème fraîche
- 1 pound thinly sliced smoked salmon
- Step 1 In a large bowl, whisk the eggs with the heavy cream until blended. Add the tarragon, chervil and 1/3 cup of chives and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let the batter rest for 15 minutes.
- Step 2 Lightly brush an 8-inch nonstick skillet with olive oil and set it over moderate heat. When the pan is hot, add 3 tablespoons of the crêpe batter, swirling to coat the bottom, and cook until golden around the edges, about 30 seconds. Carefully turn the crêpe and continue cooking just until set, about 15 seconds longer. Transfer to a large plate lined with wax paper. Continue making crêpes with the remaining batter, brushing the pan with more olive oil as necessary and layering the crêpes with waxed paper.
- Step 3 Arrange the crêpes on a work surface. Spread lightly with the crème fraîche and top with slices of the smoked salmon. Fold each crêpe in half, then in half again to form triangles. Transfer the stuffed crêpes to plates, sprinkle the crêpes with chives and serve.
The herbed crêpes can be made up to 8 hours ahead and refrigerated. Bring them to room temperature before filling.
Buckwheat Crêpes with Wild Mushrooms and Gruyère
- ¾ cup buckwheat flour
- 2 eggs (large beaten)
- 1 ⅓ cups milk
- 1 tablespoon extra-virgin olive oil (plus more for brushing)
- 2 shallots (medium thinly sliced)
- 16 ounces mixed wild mushrooms (thinly sliced)
- Sea salt
- 2 cloves garlic (large minced)
- ¼ cup white wine
- 2 cups coarsely grated Gruyère cheese
- Step 1 In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
- Step 2 Meanwhile, in a large nonstick skillet, heat the 1 tablespoon of oil. Add the shallots and cook over moderately high heat until soft, about 2 minutes. Add the mushrooms, season with salt and cook until tender, about 4 minutes. Add the garlic and cook 1 minute longer. Add the wine, scraping up any browned bits from the bottom of the skillet and cook until the liquid has evaporated, about 2 minutes.
- Step 3 Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer.
- Step 4 Sprinkle the crêpe with 1/4 cup of cheese followed by 1/4 cup of the mushrooms. Fold the bottom flaps of the crêpe to form a cone. Slide the crêpe onto a serving platter. Repeat with the remaining batter, brushing the pan with oil as needed. Serve the crêpes immediately.
*Recipes taken from Foodandwine.com
Not bad as a Tuesday night dinner, right? I’ll say! You know I also have to mention that it would work perfectly with your favourite glass of wine;) Ladies and gentlemen, put this one under your belt as a fancy pick-me-up on a cold, rainy night. I guarantee it will do the trick! Until next time, happy Tuesday everyone!