As mentioned in Day 8 of The Challenge
Savoury crêpes can have any range of fillings. Dead simple to make (if you have the right pan, which I now do! :) ), they can suit almost any taste: vegetarian or carnivorous, with cheese or spinach or mushrooms , spicy or not. With eggs or not. Very versatile and easy. We did a bunch of these with traditional fillings and then trialled something new with our last few crêpes.
1 1/4 c flour
2 eggs (I had used all my eggs on the soufflé the night before so instead I used 4 egg yolks - these came out beautifully!)
1 c milk
1/4 c oil
Cheese, ham, spinach, mushrooms, fried eggs, cockles, tomatoes, Swiss chard.... the choice is yours!
And, for our new filling per crêpe:
2 tbsp pumpkin purée
2 dates per crêpe
1 tsp lime juice
3 slices of mozzarella
1) Mix flour, egg and milk together.
2)Oil a crêpe pan, heat slowly and pour in 2 ladles full of batter. Wait for batter to turn opaque and for bubbles to burst, then flip.
3)Add whatever filling you want and fold the crêpe in half, allowing cheese to melt.
* For our new filling, spread pumpkin purée on the facing side of the crêpe. Place halved dates and mozzarella slices in them, and add lime juice and black pepper.
4) Flip again allowing the other half to cook, and serve.
These worked beautifully. I wasn't sure about our new filling until I tried it, and did warn my husband that I was trialling something new and that he didn't have to join me if he didn't want to. It worked though! The traditional ones were tasty, but the new ones had an added spark. They were somewhere between savoury and sweet, or savoury with a twist of sweet. They could use a little tweaking, maybe adding some spice or some heat, but I would certainly try this again.