Mediterranean Crepe Recipe

Looking for an easy Mediterranean crepe recipe? Learn how to make Mediterranean crepe using healthy ingredients.


Submitted by mgriffin2345

Makes 8 servings



crepe with cheddar, olives, artichoke and avocado

Recipe Ingredients for Mediterranean crepe

1 cup all-purpose flour
3 eggs
1 1/2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons unsalted butter
1 artichoke
4 cups cheddar cheese
30 black olives
4 avocados
4 artichokes

Recipe Directions for Mediterranean crepe

  1. Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.

  2. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.

  3. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.

  4. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.

  5. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

  6. If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Categories

Breakfast

Nutrition Facts
Serving Size 353.9g
Amount Per Serving
Calories
600
Calories from Fat
386
% Daily Value*
Total Fat
42.9g
66%
Saturated Fat
17.8g
89%
Trans Fat
0.0g
Cholesterol
145mg
48%
Sodium
739mg
31%
Potassium
1004mg
29%
Total Carbohydrates
34.6g
12%
Dietary Fiber
12.9g
52%
Sugars
3.5g
Protein
24.6g
Vitamin A 21% Vitamin C 36%
Calcium 54% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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