Easiest Way to Cook Appetizing Savoury Crepes

Savoury Crepes.

You can cook Savoury Crepes using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Savoury Crepes

1. It's of For the Crepes.
2. Prepare 1 cup of all-purpose flour.
3. Prepare 1/4 teaspoon of salt.
4. Prepare 3 of eggs.
5. It's 1 1/4 cups of milk, 1% or 2%.
6. It's 2 tablespoons of butter, melted.
7. Prepare of For the Filling.
8. Prepare 3 tablespoons of olive oil, divided.
9. It's 2 cups of quartered brown mushrooms (about 7 mushrooms).
10. Prepare 1 1/2 cups of diced waxy potato (about 4 potatoes).
11. You need 1 of medium yellow squash, diced (about 1 1/2 cup).
12. It's 1 of medium red bell pepper, diced (about 1 1/2 cups).
13. You need 1/2 of medium yellow onion, diced (about 1/2 cup).
14. Prepare of Salt and pepper.
15. It's 1 cup of Hollandaise sauce.

Savoury Crepes instructions

1. In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl..
2. Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup batter into the center of the pan, swirling pan to coat. Cook for about 1 minute or until the bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter..
3. Place a 12" or larger skillet--for which you have a lid--over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Saute, turning occasionally, until they release their liquid and turn golden brown on all sides (5 to 7 minutes). Use a slotted spoon to transfer the mushrooms to a plate. Set aside..
4. Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and saute until the potatoes are tender and the vegetables are browned (4 to 7 minutes). Fold the mushrooms back into the pan of vegetables. Add in the Hollandaise sauce and mix..
5. Stuff the crepes with the vegetable mixture (either in triangles, or 'burrito-style') and enjoy hot, or at room temperature..
6. NOTE : Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month..
7. Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!.