These savory French crepes are a delicious alternative to pancakes because they have half the flour and all the flavor!
In honor of Julia Child’s birthday week (she would have turned 100!) I found it appropriate to post a French Crepe recipe.
My boyfriend often calls me a nerd and I’m pretty sure he’s right. Even as a kid, I got more enjoyment out of watching Julia Child and Jacque Pepin tear it up in the kitchen then the Ninja Turtles kickin’ butt!
It wasn’t until a year ago that I became really fascinated with my girl, Julia. After reading, “My Life in France” and watching documentaries about her extraordinary life I really began to understand how significant Julia’s contribution to cooking really was.
She had her television debut at a tumultuous time for cooking. Packaged foods were at the height of popularity and “cooking” consisted of opening up some cans and “jazzing them up”. Media flooded society with images of modern housewives that were too busy and important to cook. Julia showed the world that cooking is important and you can be an influential woman in spite of [and sometimes because of] your love for cooking.
If it wasn’t for Julia paving the way, who knows where me and countless other cooks would be today. Would we have found a way to rise above society’s expectations and stand up for our passion? Maybe. And maybe not. I’m just glad we don’t have to find out.
Thanks, Julia…for everything.
savory french crepes
1 cup whole milk
1/2 cup water
4 large eggs
4 Tbsp (melted) + 1 Tbsp room temperature
1/2 tsp salt
1 cup all purpose (white) flour
Ideas for savory fillings:
- sautéed cremini mushrooms, garlic, thyme and goat cheese
- feta cheese and sautéed spinach
- caramelized onions and brie (my personal favorite!)
Preheat the oven to 200 degrees.
Mix the milk, water, eggs, 4 Tbsp butter, salt and flour together in a blender until a smooth batter forms. Pour the batter in a large bowl and cover with plastic wrap. Let the batter sit in the fridge for 30min.
Heat a large, (12-inch) nonstick skillet over medium high heat. Melt 1 tablespoon of butter in the pan.
Pour a small puddle (about 1/4 cup) of batter in the center of the skillet and move the skillet around until the batter coats the bottom of the pan.
When the edges of the crepe pull away from the skillet and the crepe no longer sticks to the bottom of the pan you are ready to flip it. Run a butter knife along the edges of the crepe and either flip the pan like a professional or use a spatula to turn the crepe over.
Pile the crepes high on a plate and keep them warm in the oven.
Fill the crepe with your favorite savory filling and enjoy!
This recipe is adapted from “The Joy of Cooking“