The Ultimate Crepe Party

Bonnie-Jour, 

Happy Pancake Day!

Today I’m sharing my ultimate savoury crepe feast.

Whilst I love a traditional buckwheat galette, using a sweet crepe with savoury ingredients is such a treat. The combination of sweet and savoury and the picking of all the fillings gives me so much joy.

We like to put on a good spread of meats, delicious cheeses, salad, pickles and our key staples; mustard and mayo. 

On this occasion we laid out the following:

  • Salad (lambs lettuce, avocado, tomatoes)
  • Charcuterie (French saucisson, Italian prosciutto, British ham)
  • Cheeses (Abondance and Tomme de Savoie – both brought home from our recent visit to Haute-Savoie) 
  • Cornichons and olives
  • Sauces (mayo and mustard) 
Crepes Layout

For the crepe mix: 

  • 2 Large eggs 
  • 1 Cup flour
  • 1 ¼ Cup milk 
  • Third Cup sugar
  • Butter for pan
  1. Whisk ingredients together in a bowl.
  2. Rub a little butter to heated pan
  3. Pour ladle size portion of mix to back and swirl mix to form round crepe. 
  4. When crepe begins to bubble on top and lift from the pan, flip and cook other side until each side is golden  

Don’t forget to save a couple for dessert and serve with fresh lemon and sugar, Nutella or whatever else your sweet tooth desires. 

Happy crepe making!

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