If you are anything like me, you would understand the need for a savory breakfast. I love desserts and sweet crepes, yet the salt craving I have after them is unbearable. Over the years, I have realized, I need a breakfast that has salt content in the right proportion and dessert won’t suffice that. That’s how I curated the recipe for the savory crepes! Made with a batter of whole-wheat flour, milk, and salt using a flat Iron Tawa (Pan), this recipe for whole-wheat crepes is a savory twist to classic French recipes. A total comfort meal that can be made ahead of time. Made from scratch, each component of this recipe is made using simple ingredients and easy steps. Team these healthy crepes with a dip of your choice or a bowl of soup for a complete meal. Find More Healthy Breakfasts: Ragi Roti or Paratha, Homemade Beet Wraps, Healthy Paneer Wrap.
Why Would You Love This Recipe?
Healthier alternatives. Healthy Breakfast. Kids Friendly. Simple Recipe for Versatile crepes. Great Addition to your breakfast table. Uses Fresh Ingredients. Minimum Prep Time. Customizable to make vegan or gluten-free. Egg-free recipe. The Best Savory Crepes Ever!
Ingredients
For The Wheat Crepe
Whole Wheat Flour- I use whole wheat flour in almost all my recipes. We have a flour mill from where we procure wheat flour. There are a lot of variety of wheat flours. You may swap it with white flour, white whole wheat flour or All-purpose flour, but I highly recommend using wheat flour. For making crepes gluten-free, use any gf flour- almond flour, ragi, or buckwheat flour. Milk- This recipe uses single-toned dairy milk. You may use whole milk as well. If you want to make it vegan, use any plant-based milk- almond milk, etc. I haven’t tried it yet. Make sure to match the consistency of the batter with my recipe for making thin crepes as vegan milk like coconut milk tends to be thicker than dairy milk. Ghee- is the most important ingredient. While you may use olive oil or any vegan cooking oil- coconut oil, I loved the use of ghee. Salt- balances the flavor of this recipe. I have used rock salt, though normal table salt can be used too. Black Pepper- The earthy flavor that comes from black pepper adds depth to this recipe. You may use red chili as well. I have tried creating non-spicy crepes to have the real flavor of crepes. Feel free to spice it up. Water- is added along with milk to create thin pancakes.
For The Crepe Fillings-
Onion- The mild flavor of onions adds a perfect taste to the vegetable filling. I have roasted them to be transparent. You may caramelize them too! Tomato- The tangy and juicy tomatoes are perfect for stuffing any wrap or sandwich. These half-cooked tomatoes are crunchy and soft at the same time. Capsicum-The spicy pepper balances the sweetness of onion and tomatoes. Feel free to use any of the peppers. Cook them crunchy as I like them. Butter- Roasting fresh veggies in butter helps create blending flavors, though one may use raw veggies too. Maggi- I wanted to have a filling crepe so I added Maggi (Indian Noodle brand). It’s an optional ingredient. For more healthy fillings, you may include low-carb veggies like mushrooms, cauliflower, pumpkin, or butternut squash. Mayonnaise- A thin layer of mayonnaise is spread over freshly made crepe. You may use cheese or cream cheese. For vegan, use vegan cheese.
How To Make Homemade Crepes (Wheat)
Step 1 Make Crepe Batter
In a large bowl, add dry ingredients: wheat flour, salt, and black pepper. Gradually add room-temperature 1 cup of milk. Add desi ghee for a smooth batter. Let the batter rest for 5 minutes. Add water to adjust the consistency. We don’t wish to have a very thick batter. The crepes are thinner than the pancakes.
Step 2 Make Crepe
On a hot skillet or pan (Heat pan for 2 min on full and simmer), add ghee and spread a ladle full of batter gently in the center of the pan. Cover it with a lid for perfect cooking within. Once the bubbles appear, the color of the dough changes and darkens a bit. Then apply ghee and scrape sides to flip and cook from the other side. It takes about 2-3 minutes to cook on medium-high heat. Use an onion to clean the pan after making the first crepe. This step helps in avoiding anything sticking to the bottom of the pan. Pls note I have used heavy Iron Tawa. You may use non-stick pans or an iron skillet.
Step 3 Cook Filling and Assemble It.
While the Crepe is being made, in another pan, cook the vegetable filling in butter. In melted butter, mild cook onion, capsicum, and tomatoes and add boiled maggi to it along with maggi masala. If you don’t have Maggi, you may use any pasta and add salt and pepper to it. Add a layer of mayonnaise to the cooked crepe, stuff it with vegetable Maggi filling and wrap it.
Step 4 Serve It
Serve the delicious savory crepes with a choice of your dip! Enjoy!
Expert Tips
Use raw onion to clean the flat pan (Tawa) after every new crepe. Don’t pour batter over very hot or cool Tawa. Cook on medium flame with a lid. Use milk and water at room temperature. The batter should not be very thick.
Storage Suggestions
I recommend consuming the crepes fresh, though the batter can be made in advance and stored in the refrigerator for 2 days. Keep the batter in an airtight container with a lid. Make sure to let the batter attain room temperature before making crepes.
Variations
Vegan Crepes- Use vegan substitutes to make this recipe vegan. Sweet Crepe- Convert these savory crepes to sweet by skipping salt and adding sugar. Use Nutella spread, maple syrup, or caramel sauce with fresh berries as toppings. Spinach Cheese Crepe-Add sauteed spinach leaves or chopped spinach in the batter. Add Cream- Feel free to add sour cream or cheese in the batter. Add another protein- You may add egg or ham in this recipe but then it won’t be vegetarian.
What to Serve With Savory Crepes?
Roasted Sweet Potato Apple Mint Salad Roast Pumpkin and Spinach Salad Jalapeno Dip Mushroom Soup without cream
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