Italian
Savory Crepes
by Manu Food · 60K subscribers on YouTube
A versatile savory crepe batter that yields thin, tender crepes. Use them to make two delicious baked fillings: one with béchamel, ham, and cheese, and another with pistachio pesto béchamel and mortadella.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
12 items- 3 pcsEgg
- 350 gFlour
- 500 mlMilk
- 80 gButtersoftened
- 10 gSalt
- Olive Oilfor greasing the pan
- Béchamel Sauce(optional) — as needed for filling and topping
- Cooked Ham(optional) — slices, for first filling
- Grated Cheese(optional) — grated cheese, for filling
- Formaggio a pezzi (tipo fondina)(optional) — small pieces, e.g. fontina, for filling
- Pesto di Pistacchio(optional) — for second filling
- Mortadella(optional) — slices, for second filling
Method
- In a bowl, combine 3 eggs, 80 g softened butter, 500 ml milk, and 10 g salt. Beat with an electric mixer or in a food processor.
- Gradually add 350 g of flour (sifted if possible) while mixing continuously until the batter is smooth and lump-free.
- Heat a crepe pan over low heat. Lightly grease it with a paper towel dipped in a little olive oil.
- Pour a ladleful of batter into the center of the pan. Tilt the pan in a circular motion to spread the batter evenly over the surface.
- Cook until the bottom is golden, then flip the crepe and cook the other side for a few seconds. Repeat with the remaining batter.
- For the first filling: spread a layer of béchamel over a crepe, add slices of prosciutto cotto, grated cheese, and small pieces of cheese (e.g., fontina). Roll the crepe like a cannelloni.
- For the second filling: mix some béchamel with pistachio pesto. Spread this mixture over a crepe, add a slice of mortadella and small pieces of cheese. Roll the crepe.
- Place the rolled crepes side by side in a baking dish. Cover the top with more béchamel. Bake in a preheated oven at 180°C (350°F) for about 20 minutes until golden and bubbly.
