Savory Cheese Crepes

Raquel, author of the Los Tragaldabas blog, presents a recipe that I particularly like: crepes drive me crazy! They solve both a breakfast and a dinner and are very easy to make at home. If you haven't tried them yet, I encourage you to try them this weekend!

A crepe is the European recipe originating in France made mainly with wheat flour, with which a batter is cooked in the shape of a disc. It is usually served as the base of a dish or dessert with all kinds of sweet or savory ingredients added.

Crepes originate from the Brittany region in western France. It is a widely consumed dish throughout the country, especially on Candlemas, served with cider.

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

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

In Spain we usually accompany them with whipped cream, sugar, jam, chocolate... and we also have savory versions perfect for breakfasts, with cooked ham and cheese, and other cold cuts. In Galicia known as "filloas", and Asturias "frixuelos", they are very typical at carnivals. Elsewhere in the world they also have their version of crepes, in Russia the "blinis", in Mexico the "tacos", the Hungarians the "palacsinta", the Italians the "cannelloni" and the Chinese the "eggrill".

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

Ingredients

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

Preparation

Sift the flour into a bowl, add the milk, water, eggs, salt and beat vigorously until everything is integrated. It should be a smooth, consistent batter.

Let rest for at least one hour.

Grate the Edam cheese using a food processor or grater.

Chop the spring onion very finely.

Once the resting time of the batter has passed, add the cheese, the spring onion and beat to mix everything.

Place your pan over medium-high heat and grease with a little butter.

Wait for it to heat up and make your crepes. Once the batter is poured into the pan, use circular movements to spread the batter over the entire pan. This way they will be thin, which is the point. And if you are a crepe enthusiast, the wooden rolling pin will help you spread the batter evenly.

When you see bubbles forming and that one side is cooked, flip it with the help of a spatula so the second side cooks. When you see it done (it takes a few more seconds), remove it, and you can add more batter to the crepe maker to make a second crepe, and so on.

We can serve these crepes with whatever we like best; in this case I opted to make some mushrooms on the griddle with a little salt, pepper, and scented with a few fresh curry leaves. But as I said, if you have leftover meat, smoked fish, or simply spread them with some cream cheese, they’ll work with any combination.

In the photo, Bérard olive wood cutting board