Tag Archives: Effortless

Savoury Crepes

8 Nov

Whilst on the annual Toussaint holidays, I visited Paris with a couple of friends. Although I am a French student and have visited the country every year of my life, ridiculous as it seems, it was my first visit to the capital!
After being in Nice, Paris came as a shock for one main reason – the cold! Oh the cold! I have become so used to the weather in Nice I felt as if I had been dropped into the artic (although it was only around 7degrees…)

As a cause of this coldness, I took advantage of trying some specialties of northen France, such as onion soup with garlicky croutons topped with cheese, to galettes, or savoury crepes. And believe me, I took advantage of this – ahem one a day!
Most regions have their pancake-like specialty  I am a huge fan of the Staffordshire oatcake, which is made with a combination of oatmeal and wholemeal flour that gives it a dark brown colour. They too can be enjoyed with a savoury or sweet topping.

Now that I am back in Nice, I wanted to make my own crepes. I love that they are so versatile, you can literally add any topping you like! This was another ‘how can I make something with minimum ingredients’ attempt. But the result was authentic and DELICIOUS. They refrigerate easily and can be frozen if you want to double the batch! The recipe is simple and minimal, I didn’t have buckweat (the traditional flour in a galette) but I found plain flour to be sufficient. You can always add wholemeal to make them healthier and give them a lovely dark brown colour too!

Ingredients:

60 grams plain flour

Large pinch of salt and pepper

1 egg (free range please 🙂 )

140ml milk

A little oil for frying

Method:

  • Whisk the milk and egg together, then add the flour little by little, whisking after each addition until you have a smooth batter.
  • Season the batter with salt & pepper – you can always be inventive and add some chili powder or any spice you fancy! I chucked in a teaspoon of oregano before I cooked my last crepe.
  • Refrigerate for at least half an hour. In the meantime prepare your fillings. You can be inventive as you like! Traditional galette recipes call for emmental and either ham or other cured meats. I made an emmental and rocket crepe, then a sundried tomato, olive, emmental and rocket one as homage to where I am living at the moment!
  • Heat your frying pan on a med-high heat. add a little drop of oil and wait until the pan is very hot before you add a spoonful or two of you batter (depending on how big you want your crepes.)
  • Cook for around 3 minutes on one side, then flip, add your filling to the middle of the cooked side, then fold the edges to make a little parcel. Flip over a few times to make sure you cheese and whatever else you’re using is nice and melted!
  • Serve hot on it’s own or with a side salad and enjoy!

Bon appetit!