Savory cheese crepes

Raquel, author of the blog Los Tragaldabas , presents us with a recipe that I particularly like: I love crepes! They are the solution for both breakfast and dinner and are one of the easiest things to prepare at home. If you haven't dared yet, I encourage you to try them this weekend!

A crepe is a European recipe originating in France, made primarily from wheat flour and used to make a disc-shaped dough. It is usually served as the base of a dish or dessert, with all kinds of sweet or savoury ingredients.

Crepes are originally from the Brittany region in western France. They are a popular dish throughout the country, especially during Candlemas, and are accompanied by cider.

The main ingredients of this dough are: flour, eggs, milk, butter and sugar. Crepes can be cooked in two possible ways: sweet crepes, with a wheat flour base, and crepes made with buckwheat flour. They are obtained by cooking the dough spread out in the shape of a disc and cooking it on both sides, in a frying pan or in something more specific like a crepe maker .

For this recipe I used the mineral crepe maker from Buyer , which I recommend to you. It is perfect for making these doughs (and other recipes too!), they are the best option for healthy cooking, as well as being magnificent because they do not stick and the doughs cook evenly. It is handcrafted from natural iron without chemicals or coatings. It has a layer of natural beeswax that protects and helps the crepe maker to achieve a non-stick surface naturally. It can be used on all heat sources including induction. If you want to know more , here is this post that will surely help you learn more about these pans.

In Spain we usually serve them with whipped cream, sugar, jam, chocolate... and we also have the perfect savoury versions for breakfast, with ham and cheese, and other cold cuts. In Galicia, known as “filloas”, and in Asturias as “frixuelos”, they are very typical during carnivals. In the rest of the world they also have their own version of crepes, in Russia they have “blinis” , in Mexico they have “tacos”, in Hungary they have “palacsinta”, in Italy they have “cannelloni” and in China they have “eggrill”.

In the photo, Pallarès carbon steel knife , and De Buyer Crepe Maker .

Ingredients

• 220gr of wheat flour
• 250ml whole milk
• 250ml of natural water
• 2 large eggs
• 1 teaspoon salt
• 100gr of edam cheese
• 1 fresh spring onion

Elaboration

Sift the flour into a bowl, add the milk, water, eggs and salt and beat vigorously until everything is combined. The dough should be smooth and consistent.

We let it rest for at least one hour.

We grate the Edam cheese using a food processor or grater.

We chop the fresh spring onion very finely.

Once the dough has rested, add the cheese and spring onion and beat to mix everything.

We put our pan on medium-high heat and grease it with a little butter.

We wait for it to heat up and make our crepes. Once the batter has been poured into the pan, use circular movements to spread the batter over the entire pan. This way, they will be thin, which is what it is all about. And if you are a fan of crepes, the wooden rolling pin will help you spread the batter evenly.

When you see bubbles forming and one side is done, flip it over with a spatula to cook the second side. When it looks done (it takes a few more seconds), remove it, and you can add batter to the pan again to make a second pancake, and so on.

We can accompany these crepes with whatever we like best, in this case I have chosen to make some grilled mushrooms with a little salt, pepper and flavoured with some fresh curry leaves. But as I said, if you have leftover meat, smoked fish or simply spread with cream cheese, they can be combined in any way.

In the photo, Bérard olive wood board