I don’t even know what to say … these are utterly incredible and YOU HAVE TO MAKE THEM! Savory crepes are my new favorite thing and you should seriously, try them for yourself!
The lovely Stephanie Meyer of Fresh Tart invited me to her home to show me how easy it is to make crêpes. I couldn’t believe how simple these were to pull together, let alone the how good they taste! We devoured one cold after taking photos and had no complaints whatsoever. This recipe is THAT GOOD.
If you’ve never checked out Fresh Tart, I highly recommend it! Stephanie is a cook, writer, photographer, and culinary coach and she cooks for her health, just like me! A lot of the recipes you’ll find on her site are recipes safe for those following the autoimmune protocol. And that means lot of them are paleo, too. Go take a look—you won’t be disappointed!
How to Make the Best Savory Crepes
- One important thing I learned was to weigh the ingredients on a kitchen scale
(including the eggs!) to get the most accurate measure of ingredients for the batter. This will ensure that you get the right consistency. Kitchen scales are totally affordable, too!
- Crêpes are easy to make because they require just three ingredients: eggs, flour, and milk. To make these gluten and dairy free, we used brown rice flour and coconut milk that we thinned out just a touch with some water. Experiment with different flour and milk to see what you like best. A great paleo/plant paradox option we tested was using cassava flour (we used Moon Rabbit Premium Cassava Flour) and it turned out great!
- Get inspired and creative with your filling! I knew I wanted mushrooms in my crêpes, but I wasn’t sure what else. I was so inspired as soon as I got into my local co-op and saw beech mushrooms and some beautiful rainbow chard. Next I grabbed fresh thyme, a lemon, a shallot and I was on my way to deliciousness!
- Olive oil
- 1 large bunch rainbow chard, large chiffonade
- 1 garlic clove, sliced thinly
- 4 oz. beech mushrooms
- 1 shallot, minced
- ½ tbsp. Tamari
- 2 tsp. nutritional yeast
- 1 tbsp. Madeira or sherry
- 1 sprig fresh thyme, stem removed (about 1 tsp.)
- Salt and pepper, to taste
- Aleppo Pepper, optional
- ½ c. rice flour (approximately 4 oz.)*
- 4 large eggs (approximately 8 oz.)
- 1 c. coconut milk (approximately 8 oz.)
- Make the crêpes: Ratios for the crêpes will vary based on how large your eggs are and what flour you use. Start by weighing your eggs. Note the weight and measure out the same amount of liquid. Then halve the weight for the amount of flour. Mix your ingredients in a blender on low speed until just smooth.
- Heat a crêpe pan, skillet or sauté pan over medium heat and add about a teaspoon of olive oil. Spread the oil out with a spatula.
- Pour about a ¼ cup of batter into the pan and immediately swirl it around in a circle to create your thin crêpe.
- Let it cook until the edges start to brown a little and, when checked, the under side is starting to turn golden. Flip and cook the other side only about 30 seconds. Transfer crêpe to a large plate and repeat until all your batter is gone, stacking crêpes as you go.
- Set aside, cover with foil, and keep warm while you make the filling.
- Make the filling: Sauté the chard in a drizzle of olive oil until it cooks down. When it's just about done, add in a pinch of salt, the sliced garlic and a squeeze of lemon juice. Set aside.
- Sauté the mushrooms and shallots together for a few minutes. Add Madeira and cook until evaporated. Add the cooked chard back into the pan, plus the tamari, ¼ cup coconut milk, and nutritional yeast. Taste and finish it off with some fresh cracked black pepper and thyme. A dash of Aleppo or crushed red pepper flakes adds a nice hint of spice, but it's optional.
*This is a plant paradox approved recipe if you use cassava flour.
Another way to present them is to roll them like so, but the most important part is that you eat them!
A HUGE thank you to Stephanie Meyer for showing me just how simple it is to make this beautiful and delicious food! Now that I have the technique down, the possibilities are endless!
Do you have a favorite savory or sweet crepe filling? Please share in the comments below!
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