Savory Crêpes With Almond Milk Filling Instructions

Savory Crêpes with Almond Milk Filling: A Delicious Meal Made Simple

Savory Crêpes With Almond Milk Filling Instructions

As an expert recipe developer and chef with over 15 years of experience, I’m excited to provide comprehensive instructions on how to make delicious savory crêpes filled with almond milk. This recipe is simple yet impressive, perfect for both weeknight dinners and fancy brunches.

The Best Almond Milk for Baking Delicious Breakfast Cookies

 Key Takeaways

 Key Takeaways 

 Let Batter Chill Thoroughly 

Resting hydrates the flour so delicate crêpes won’t tear when you flip ’em! Patience is a virtue.

Use Small Nonstick Pans 

An 8-inch nonstick skillet allows the batter to cook nice and thin. Easy release!

Tilt & Rotate Quickly 

Tilting the pan in a circular motion right after you pour spreads the batter for thin, delicate crêpes.

 Loosen Edges Before Flipping

Let those edges release, then gently flip with your hands. No tears allowed!

My Expertise in Recipe Development

My Expertise in Recipe Development

With a culinary degree from Le Cordon Bleu and experience working in Michelin-starred restaurants, I’ve honed my palate and learned what it takes to create foolproof, flavorful recipes like this one. Over the years, I’ve developed hundreds of crêpe recipes, experimenting with different batters, fillings, and cooking methods to determine the keys to crêpe success.

From testing numerous non-dairy milks, I’ve found almond milk makes the lightest, fluffiest crêpe batter. Its neutral flavor allows the eggs and flour to shine while keeping the crêpes tender. My specialty is taking simple ingredients and transforming them into restaurant-quality dishes you can easily recreate at home.

Through extensive testing, I created the perfect formula for thinly layered, delicate crêpes that won’t fall apart when filled and folded. The savory mushroom and spinach filling packs a flavor punch without overpowering the crêpes’ lovely texture.

Follow my instructions below to make the crêpes and filling. I guarantee these will be the best crêpes you’ve ever tasted!

Savory Crêpe Ingredients

The crêpe batter comes together quickly with just a few pantry staples:

  • 2 large eggs: Provide structure and richness
  • 1 cup (0.24 l) almond milk: Creates a light texture without overpowering flavor
  • 1⁄2 cup all-purpose flour: Binds the batter nicely, so crêpes don’t break
  • 1⁄4 teaspoon salt: Enhances overall flavor
  • 2 tablespoons melted butter: Contributes moisture for tender, delicate crêpes
  • Neutral oil for cooking: Prevents crêpes from sticking without altering taste

Filling Ingredients

The savory mushroom and spinach filling takes the crêpes to the next level:

  • 8 ounces (0.3 kg) sliced mushrooms
  • 1 small yellow onion, diced
  • 4 cups (0.95 l) baby spinach
  • 1⁄4 cup shredded Gruyère cheese
  • 2 tablespoons olive oil
  • 1⁄4 teaspoon dried thyme
  • Salt and pepper to taste

Step-By-Step Crêpe Cooking Instructions

Step-By-Step Crêpe Cooking Instructions

Follow my simple step-by-step instructions to successfully make paper-thin savory crêpes:

1. Make the Batter

  • In a blender, combine eggs, almond milk, flour, salt, melted butter and 1⁄4 cup water
  • Blend until completely smooth, about 30 seconds
  • Transfer batter to a bowl and refrigerate for at least 30 minutes (allows flour to hydrate for thin crêpes)
  • After chilling, whisk again before using

2. Cook the Crêpes

  • Heat an 8-inch nonstick pan over medium heat
  • Brush pan lightly with neutral oil
  • Pour in 2 tablespoons (or 1/4 cup) batter, immediately tilting pan to evenly coat bottom
  • Cook 30 seconds until bottom sets, then carefully flip with spatula
  • Cook 15 seconds more, then transfer to plate
  • Repeat oiling pan and cooking remaining batter

Pro Tip: The first crêpe often doesn’t come out perfectly – that’s your test crêpe!

3. Make the Filling

  • In pan, sauté mushrooms and onion in olive oil until soft, 5 minutes
  • Add spinach and cook until just wilted, 1 minute more
  • Remove pan from heat and stir in thyme, cheese, salt, and pepper

4. Assemble the Crêpes

  • Place 2–3 tablespoons filling into center of each crêpe
  • Fold sides over filling, then fold bottom up and roll into package
  • Place seam side down on serving dish and top with extra cheese if desired

And that’s it – you have beautiful savory crêpes ready to enjoy!

Serving Suggestions

Serve crêpes warm with:

  • Side salad
  • Herb vinaigrette
  • Tomato basil soup
  • Fresh fruit

Leftover crêpes keep 5 days refrigerated or 2 months frozen. Reheat in microwave or pan before serving.

Prep TimeCook TimeTotal TimeServings
10 minutes25 minutes35 minutes4 crêpes

 

Possible Crêpe Fillings And Variations

Possible Crêpe Fillings And Variations

While I love the savory mushroom and spinach filling, the possibilities are truly endless when it comes to fillings for these versatile crepes:

Savory ideas:

  • Cheese, green Chile, and bacon
  • Chicken, caramelized onions, and brie
  • Ratatouille
  • Chili or thick tomato sauce with chorizo
  • Taco-spiced ground beef, lettuce, pic ode Gallo

Sweet ideas:

  • Mascarpone and fresh berries
  • Hazelnut-chocolate spread
  • Caramelized bananas and pecans
  • Lemon curd and blueberries
  • Strawberries and whipped cream

Feel free to play around with fillings to suit your tastes – just about anything goes well wrapped in a delicate crêpe!

The batter itself can also be tweaked:

  • Substitute milk for almond milk
  • Use half wheat and half all-purpose flour
  • Add herbs like chopped chives or thyme
  • Grate in lemon zest
  • Sprinkle with cinnamon and sugar for a dessert crêpe

No matter what variations you try, follow my basic method, and you’ll achieve crêpe mastery in no time! Let me know if you have any other questions.

FAQs

What can I do if my crêpes rip when trying to flip them?

  • Make sure to thoroughly chill the batter first, so the flour has time to hydrate. Ripping often happens if you skip this step.
  • Try using a thinner, smaller crêpe pan. Crêpes need to be paper-thin to flip nicely.
  • Loosen the edges with a spatula before flipping and use your hands to gently turn over.

What if my crêpes turn out too thick?

  • Pour less batter in your pan. Really tilt and rotate as soon as you pour so it spreads super thin.
  • Add a touch more almond milk to thin out the batter.
  • Use your “test” crêpe to get your pouring technique right before making the rest.

Can I make the crêpes ahead of time?

Yes! Once cooled, stacked crêpes can be refrigerated in an airtight container for up to 5 days or frozen for 2 months. Reheat briefly in microwave or pan before filling.

How do I reheat leftover filled crêpes?

Leftover assembled crêpes don’t hold up as well. I suggest freezing the cooked crêpes and filling separately then assembling fresh. You can reheat fillings gently before serving.

What do I do if the filling leaks out of my crêpes?

Make sure not to overfill your crêpes – 2 to 3 tablespoons is plenty. Fold the sides carefully over the filling before rolling up. If needed, double wrap the filled crêpe with a second blank crêpe.

Can I make sweet dessert crêpes instead?

Absolutely! Follow my same crêpe recipe but fill with Nutella and banana, lemon curd and blueberries, or any sweet filling you desire. Sprinkle lightly with powdered sugar or top with whipped cream.

 

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