International dishesSavory CakesEurope and North Americaabout 1 hour
French savory crepes with cold cuts are all about the wrapper: paper thin, soft and stretchy, and able to hold a generous filling. Spreading the batter into an even layer is the hard part.
The batter rests for 30 minutes after the melted butter goes in, which keeps the crepes smooth and less prone to tearing. Once the pan is hot it comes off the heat before the batter goes in, then tilts quickly so the batter runs into a thin sheet.
This batch weighs about 950g, at roughly 158 calories per 100g. Cooked crepes stack well, so the filling can go in at mealtime.
Method
Mix 230g all purpose flour with 4.5g kOBE Monk Fruit Blend and a little salt in a bowl, crack in 3 eggs and whisk thoroughly.
Pour 500ml oat milk into the batter, whisk until smooth, then add 50g melted butter, stir it through and rest the batter for about 30 minutes.
Heat a nonstick pan, brush a little butter over the base once it is hot and tip the excess into a bowl. Lift the pan off the heat, ladle in the batter and tilt it quickly so the batter spreads into an even thin layer.
Wait about 1 minute for the surface to set, flip the crepe and give it another minute until it turns golden and smells toasty, then lift it out. Repeat until the batter is used up.
Make the filling: slice the cold cuts, quarter the egg lengthwise and lay it in the center of a crepe, add tomato, cucumber and sauce, then roll it up. Grilled meat or sausage fillings work just as well.
Tips
Wait until the surface has set before turning, since turning early tears the crepe.
Without butter, cooking oil works with less aroma.
Stack the cooked crepes and cover them with a cloth, as uncovered edges dry hard and crack.
A full 30 minutes of resting makes the batter easier to spread and the crepes more even.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.