How to Make Four More Savory Crêpe Fillings

Try These for a Change from Fruit-Filled French Pancakes

© Larry Ervin

Aug 22, 2009

Go here for the basic crêpe recipe or use your favorite.

While many associate crêpes with sweet fillings, this article provides recipes for four tempting savory filling recipes.

• Crab Crêpes with a Gruyère Cheese Sauce
• Asparagus Crêpes with Hard-Boiled Egg and Hollandaise Sauce
• Three Cheese and Spinach Filled Crêpes Italian-Style
• Chicken Liver Crêpes in Madiera Sauce

Crab Crêpes with a Gruyère Cheese Sauce

Artichoke hearts add another layer of flavor to these rich crèpes.

Yield: Six Servings

You will need: six individual baking dishes (size?)

Ingredients:

• 3 tbsp. butter
• 3 tbsp. flour
• 1/8 tsp. ground nutmeg
• 1/2 tsp. salt
• Dash of pepper
• 1 1/2 c. light cream
• 1/4 c. dry white wine
• 1/2 c. Gruyère cheese, shredded
• 1 (8 oz.) container soft-style cream cheese
• 1 pound fresh crab meat, flaked & cartledge removed
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed

Sauce Method:

1. Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
2. In a saucepan over medium flame, melt the butter,
3. Stir in flour, nutmeg, salt and pepper.
4. Increase the flame to medium high. Add the cream all at once. Cook, stirring, for 1 minute more.
5. Stir in the wine until incorporated. Add Swiss cheese, stirring until melted. Take the sauce off the flame.

Assembly:

1. For each crêpe. spread a tablespoon of cream cheese over one side.
2. Arrange about a tablespoon of the crab and fold the crêpe in quarters.
3. Arrange 3 folded crepes in each of 6 individual baking dishes.
4. Pour the sauce over crepes. Arrange artichokes around crepes. Bake in a 350 degree oven until heated through, 10 – 15 minutes.

Variations: Canned crab meat can be substituted where fresh crab is not available. Artichoke hearts from a can or jar (even marinated) will also work instead of frozen.

AsparagusCrêpes withHard-Boiled Egg and Hollandaise Sauce

1. Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
2. Steam asparagus spears (2-3 per crêpe) until crisp tender. Slice the hard-boiled eggs.
3. Make the Hollandaise sauce (see Hollandaise Note in the companion article).
4. Lay the asparagus across the warmed crêpes. Top with a few slices of hard-boiled egg. Season to taste with sea salt and freshly ground black pepper.
5. Roll the crêpes and pour over Hollandaise sauce. Garnish the plate with lemon wedges.

Three Cheese and Spinach Filled Crêpes Italian-Style

Ingredients:

• 1 Tbsp olive oil
• ¼ cup chopped onion
• 1 (10 oz) package frozen chopped spinach, thawed, well drained
• ½ cup each cottage cheese and softened cream cheese
• ¼ cup grated Parmigiano Reggiano
• 1 egg beaten
• ¼ tsp each salt, nutmeg, thyme and freshly ground black pepper
• 2 cups marinara or your favorite tomato-based pasta sauce

Method:

1. Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
2. Heat oil in a skillet over medium-high flame. Add onion and cook until translucent, 3-4 minutes.
3. Add spinach and cook until most of the liquid is released, about 5 minutes. Remove from the heat.
4. In a small bowl, mix together the three cheeses and egg. Stir in the herbs and spices. Fold cheese mixture into the spinach.

Chicken Liver Crêpes in Madeira Sauce

Ingredients:

• 1 Tbsp butter
• 4 green onions or 1 small onion finely chopped
• 2 pounds chicken livers
• 1 Tbsp butter
• 1 tsp paprika
• 2 Tbsp flour
• 1/4 cup chicken stock or chicken broth
• 1/4 cup heavy cream
• 2 Tbsp Madeira
• 8 crepes
• Parsley for garnish

Method:

1. Heat the butter until foaming. Add the onion and cook until softened.
2. Wash and cut chicken livers in half. Add the livers to the pan. Cook until lightly browned but still soft and tender. Remove the livers and onion from the pan.
3. In a clean saucepan melt the remaining 1 tablespoon butter and add paprika and flour.
4. Add the juices from the chicken livers, the stock, cream and finally the Madeira. Cook over a moderate heat until thickened, stirring with a wire whisk.
5. Add 3 tablespoons of the sauce to the chicken livers and onions.
6. Prepare (or reheat pre-made) crêpes. Separate with wax paper and keep warm until ready to serve.
7. Fill each crepe with 2 tablespoons of the chicken livers. Place in a buttered oven-proof pan and heat in a preheated oven at 400° for 15 minutes. Pour the rest of the sauce over the crepes just before serving. Sprinkle with finely chopped parsley.

More?

A companion article demonstrated the versatility of crêpes with these three recipes:

• Crêpes Benedict
• Crêpes Filled with Spinach, Bacon and Mushrooms
• Cheesy Chicken and Jalapeno Crêpes

Dungeness Crab

Parmigiano Reggiano

Asparagus by Adriaen Coorte

Crepes ready for filling

Egg

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