What are savory crêpes called in France?

In France, savory crêpes are traditionally called galettes (or crêpes salées). They originated in Brittany and were originally made with buckwheat flour. In Italy, the equivalent is called a crespelle.

Can I make savory crêpes ahead of time?

Yes! The batter stores in the refrigerator for up to 2 days. Cooked crêpes keep in the fridge for 2 days or in the freezer for up to a month. Stack them with parchment between layers before freezing, and thaw overnight in the fridge before reheating.

Why are my savory crêpes rubbery?

Rubbery crêpes usually mean the batter didn't rest long enough or the pan was too hot. Resting for at least 15 minutes (ideally 30 or more) allows the gluten to relax, which produces tender crêpes. Also make sure you're cooking over medium heat, not high.

Do you serve savory crêpes hot or cold?

Savory crêpes are best served warm. You can keep them warm in a 175°F oven while you finish cooking the batch. Leftover crêpes can be eaten cold, but they taste much better gently reheated in a skillet or oven.

Why should Savory crêpe batter rest?

Resting allows the gluten in the flour to relax, which makes the crêpes more tender and flexible instead of chewy. It also gives air bubbles time to escape so the batter spreads thinner and more evenly in the pan.

Do savory crêpes need to be flipped?

Yes. Cook the first side until golden brown and bubbly, then flip and cook for about 30 seconds to one minute more. Use a thin spatula to loosen the edges first. The second side won't brown as evenly as the first, and that's completely normal.

How do you keep savory crêpes from sticking?

Lightly brush the pan with melted butter before each crêpe. A well-seasoned carbon steel or cast-iron crêpe pan, or a good nonstick skillet, also helps. If you oil the pan between crêpes, you can stack them directly on top of each other, and they won't stick together. They're actually stronger than they look!

Is basil healthy for you?

Yes! Basil is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It also contains calcium, magnesium, and omega-3 fatty acids. Basil has anti-inflammatory properties that support good gut health and carries a very low glycemic load.

Savory Crêpe Recipe (Fresh Basil and Parmesan IN the Batter)

Description

If you love basil and crêpes, this is the recipe for you! These light green tasty crêpes are perfect for a special brunch surprise or as the base for the Italian favorite, Crespelle alla Fiorentine. They also store really well in the fridge or freezer making them a good MealPrep option for families who are constantly on the go.

Ingredients

Units

1 cup fresh basil leaves, washed (30g)
1/2 ounce grated Parmigiano-Reggiano (substitute Grana Padano or Parmesan) (15g)
1 cup all-purpose, spooned and leveled (120g)
1 teaspoon sugar (decrease or omit if preferred) (5g)
1/4 teaspoon kosher salt (or 1/8 teaspoon table or sea salt)
1 1/2 cups whole milk (354g)
4 large eggs
3 tablespoons unsalted butter, melted (43g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the batter (food processor method). In the bowl of a food processor or blender combine fresh basil and milk and process until smooth and light green or about 1 minute. Add the remaining ingredients and pulse until the mixture is smooth and bubbles form on top, about 30 seconds. *see notes below for hand-whisking method
Rest the batter. If you're in a huge hurry, let the batter rest at room temperature for 15 minutes before making the crêpes. Otherwise, cover and refrigerate for at least 30 minutes and up to overnight and whisk well before using.
Cook the crêpes. Heat a 10 or 12-inch cast-iron crêpe pan, well seasoned cast-iron skillet, or another nonstick skillet over medium. Lightly brush the surface with butter. Add about 1/3 cup batter and swirl the pan to completely cover the bottom and sides of the skillet. Cook until the underside of the crepe is golden brown and it starts to bubble.
Loosen the edge of the crêpe with a spatula, then using your fingertips, carefully and quickly flip the crepe over and continue cooking approximately 30 seconds to one minute more until the crêpe is cooked through. Slide the crêpe out of the skillet and repeat with the remaining batter, coating the pan with butter as needed.
Fill the crêpes with your favorite savory filling and Enjoy!

Notes

If using salted butter, skip the added salt in the recipe.

Hand-whisking method: Chop the basil as finely as you can. Whisk it with the milk for 20 to 30 seconds, then add the remaining ingredients and whisk vigorously for 30 to 45 seconds more.

Tips for tender crêpes (not rubbery): Use all-purpose or 00 flour and don't overmix the batter. Rest the batter for at least 15 minutes at room temp, or ideally 30 minutes to 1 hour covered in the fridge. Make sure your pan is properly heated over medium before cooking.

Meal prep: Double the recipe for quick breakfasts, lunches, and dinners throughout the week. Cool cooked crêpes completely, stack them, and store in a sealed bag in the fridge. To freeze, wrap stacked crêpes in plastic wrap, place in a sealed bag, and thaw overnight in the fridge before using.

Prep Time: 5 minutes
Rest Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast + Brunch
Method: Skillet
Cuisine: French

Nutrition

Serving Size: 2 crêpes
Calories: 222
Sugar: 4g
Sodium: 114mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 9g
Cholesterol: 147m