Stuffed Savory Crepes Recipe

Crepe Batter

1. In a blender, combine 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 1/4 teaspoon salt, and 2 tablespoons melted butter. Blend until smooth. 2. Let the batter rest for 30 minutes to 1 hour in the refrigerator.

Cooking the Crepes

1. Heat a lightly oiled non-stick skillet over medium-high heat. 2. Pour 1/4 cup of batter onto the skillet, tilting the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side for another 1 minute. 4. Repeat with the remaining batter, stacking the cooked crepes on a plate with parchment paper in between.

Savory Filling

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small onion (finely chopped) and 1 clove of garlic (minced), and sauté until translucent. 2. Add 1 cup of mixed vegetables (such as bell peppers, mushrooms, and spinach). Cook until the vegetables are tender. 3. Stir in 1/2 cup of cooked chicken or ham (optional) and 1/2 cup of grated cheese. Cook until the cheese is melted. 4. Season with salt, pepper, and your choice of herbs (such as thyme or parsley).

Stuffing and Serving the Crepes

1. Place a cooked crepe on a flat surface and spoon a generous amount of the savory filling onto the center. 2. Fold the crepe over the filling to form a half-moon or roll it up, whichever you prefer. 3. Repeat with the remaining crepes and filling. 4. Serve warm with a side salad or as desired.