Anyone knows how to make a savoury crepe filling recipe ???

Question

Anyone knows how to make a savoury crepe filling recipe ?this is my very first time trying but wonder what kind of ingredients they often use for savoury crepe recipe simple n easy .anyone please help ?

Answer 1

Ingredients





- 1 onion, finely diced

- 1/2 red capsicum, finely diced

- 1/2 green capsicum, finely diced

- 3 sticks celery, finely diced

- 1 small-med zucchini, finely diced

- 1/4 cup grated tasty cheese (optional)

- 1 level teaspoon curry powder

- 1 can Cream of Asparagus Soup

- 1 carton light sour cream

- 1 level teaspoon curry powder

- salt and pepper to taste

- slivered almonds, toasted. optional















Instructions





1) Melt butter in frypan. Add vegetables and fry gently until nearly cooked. Add curry powder and cook another minute. Add the cheese. Use approx 4 tblspn each of Asparagus soup and the sour cream to moisten the vegetable mix. Season if necessary. Cool





2) Have crepes ready. Place a small amount of the filling in each crepe. Roll up and place in baking dish. Make the sauce by mixing the remaining soup with some of the sour cream (to taste) Add curry powder and salt and pepper to taste.





3) Pour the sauce over the crepes and sprinkle with the slivered almonds (optional) Bake in a moderate oven 20 - 30 minutes until heated through





4) You can substitute Cream of Celery or Mushroom soup. Even Cream of Chicken Soup and some diced, cooked chicken if not wanting a vegetarian recipe.





Serving Suggestions



Serve with green salad

Answer 2

Banana Cream Crepe Filling

3 tablespoons all-purpose flour

1/3 cup sugar

4 teaspoons cornstarch

1 dash salt

2 cups milk

2 egg yolks

1 tablespoon butter

1 1/2 teaspoons vanilla

1 large banana, diced or 2 small bananas, diced



1. Combine flour, sugar, cornstarch, and salt in a small saucepan.

2. Add milk gradually.

3. Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).

4. Blend a little of the hot mixture into egg yolks.

5. Stir yolks into saucepan. Cook 1 minute. Remove from heat.

6. Add vanilla and butter. Cool.

7. When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.

Answer 3

Ricotta, mozzerella, parmesan, basil, salt and pepper. Roll the filling in the crepes. Put them in a casserole dish and cover with tomatoe sauce. Sprinkle some parmesan on top and bake at 350 for 20-30 minutes. Yum!

Answer 4

Good luck



CHICKEN AND MUSHROOM CREPES



CREPES:



3/4 c. all-purpose flour

1 1/2 tsp. sugar

1/4 tsp. baking powder

1/4 tsp. salt

1 c. milk

1 tbsp. butter, melted

1/4 tsp. vanilla

1 egg



Lightly grease 7" or 8" skillet. Heat (over medium heat) until butter bubbles. Beat all ingredients together until smooth. Pour 2 to 3 tablespoons batter into pan for each crepe. Cook both sides until golden brown, rotate pan so batter covers pan. Crepes can be stacked between wax paper. Cover to keep moist.



FILLING:



1 c. milk

1 c. chicken broth

1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. butter

2 c. cut up cooked chicken

1 1/2 c. sliced mushrooms

1 (2 oz.) jar pimiento



Mix milk, chicken broth, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13"x9"x2". Pour remaining chicken mixture over crepes. Bake until hot, 15 to 20 minutes.

Crepes can be made ahead and kept in refrigerator up to 2 days. Wrap stacked, cooled, crepes in aluminum foil. To reheat: Place wrapped stacks in 350 degree oven for about 10 minutes.

Answer 5

I sautee chopped mushrooms, onion, minced garlic and parsley in olive oil. Once the mixture is in the crepe I top it with Swiss cheese.

Answer 6

Here are a few



SAUSAGE-FILLED CREPES

Make your favorite crepe recipe. 18 to 20 serves 8. Cook 1 1/2 lbs. bulk sausage; drain. Add 3/4 cup shredded Cheddar cheese (mild), 5 oz. cream cheese and a little more than 1/8 teaspoon dried marjoram. I make this filling the day before, cover and refrigerate.

Place the filling (about 2 tablespoons) at one end of each; roll up. Line an 11 3/4 x 7 1/2 x 1 3/4 inch pan with foil and place the crepes on the foil. It keeps them from browning too much and drying out. Also put foil between layers.



Bake covered in 375 degree oven for approximately 40 minutes or until completely heated through. Serve with Cucumber Sauce.



or



SPINACH FILLED CREPES

1 c. milk

3/4 c. unsifted flour

1 tsp. sugar

1 tsp. salt

2 tbsp. salad oil

4 eggs



CHEESE SAUCE:

1/3 c. butter

1 tsp. salt

1/2 tsp. dry mustard

1 1/2 c. (6 oz.) sharp cheddar cheese, grated

2 pkg. (10 oz.) frozen chopped spinach, thawed

6 tbsp. butter

1/2 lb. (2 c.) mushrooms, coarsely chopped

1/3 c. unsifted flour

1/8 tsp. pepper

2 1/2 c. milk

Parsley



Day before, make batter. With beater, beat milk, flour, sugar, salt and 2 tablespoons oil. Add eggs; beat until well blended. Refrigerate (covered) overnight.

Next day, make crepes. For cheese sauce, heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard. Stir until smooth with wooden spoon. Add milk, slowly, stirring constantly 1 minute. Add cheese and stir over low heat. Drain spinach well. Saute spinach and mushrooms in the butter in skillet 2 minutes. Remove from heat. Reserve 1/2 cup of cheese sauce.



Combine remainder of cheese with spinach mushroom mixture; mix well. Preheat oven to 350 degrees. Assemble crepes on buttered, pyrex dish. On each crepe put 1/2 cup filling. Roll each crepe up and place fold side down in pyrex dish. Cover completely with foil. Heat in oven 20 minutes. Remove foil. Spoon remainder of sauce over top. Garnish with sliced mushrooms and parsley. Serves 8.



or



CHICKEN FILLED CREPES

3 tbsp. butter

1/4 c. flour

1/4 tsp. salt

1 c. milk

2 tsp. sherry

Parmesan cheese

2 tbsp. green onions, chopped

1 1/2 c. cooked chopped chicken

1/2 c. chopped pecans

8 basic crepes

1/2 c. mayonnaise

2 egg whites, stiffly beaten



Melt butter in 1 quart saucepan. Stir in flour and salt. Add milk, all at once. Cook and stir until thickened. Stir in sherry, onions, chicken, and pecans. Divide filling among crepes roll up. Place in greased baking dish. Fold mayonnaise into egg whites. Spread over top of crepes, sprinkle with cheese. Bake in preheated 375 degree oven for 10 minutes. Serves 4-8.



BASIC CREPES:

3 eggs

1/8 tsp. salt

1/2 c. plain flour

1 1/2 c. milk

2 tbsp. vegetable oil



Makes about 24 crepes. These freeze very well.

Answer 7

Here's what I would use: chopped broccoli, shredded swiss cheese and cheddar cheese, chopped red pepper, chopped chicken, dill, mayo and minced onion. Steam the broccoli first and saute the pepper and onion a little, then add the rest and mix well.

Answer 8

i usaully make this:



fry chciken mince in a bit of oil....when its all white....add same quantity ketchup to it.....adjust the taste by seasoning it with salt and pepper if u like.....cook till mince is tender add a pinch of dried crushed oregano leaves to it......make white sauce......melt 2tbsp of butter add 2tbsp of plain flour.....mix well....add 1 cup milk....keep mixing so lumps dont form.....let it thicken......in a baking dish pour some white sauce......place the filled crepes with mince...put some shreded cheddar cheese on it and cut rings of green bell pepper and bake till cheese melts...enjoy!