A “Friendsgiving” Christmas Brunch : Savory Crepes – Christiann Koepke
You can fill these crepes however you choose, but my favorite way is to spread a nice bit of whipped feta, then soft scrambled eggs, spinach, mushrooms, onions, and avocado. These crepes are seriously so good. Everyone at the table was wowed!
Servings: 12 crepes
Whipped Feta:
- 347 g 2 cups Feta cheese (fresh in brine if possible)
- 48 g ¼ cup olive oil
- 1 tablespoon lemon Juice
- 2 tablespoon honey
Buckwheat Crepes (Gluten Free)
- Makes 4 cups batter / 12 crepes
- 12 oz. 1 1/4 cups whole milk
- 11.5 oz. 1 1/3 cup + 2 tablespoons water, filtered
- 2 eggs
- ½ teaspoon sea salt
- 160 g 1 cup buckwheat flour
- 114 g ¾ cup gluten free flour – 1 to 1
- 3 tablespoons canola oil
- Crepe filling:
- Whipped feta see recipe
- Soft scrambled eggs
- Spinach
- Caramelized onions
- Sauteed mushrooms
- Micro greens or spinach
- Avocado
- Red potatoes
- Smoked salmon pulled pork, sausage or bacon (optional)
Whipped Feta
- Add fresh feta, drained from the brine to small blender. Note: if you are unable to source fresh feta, you may need more liquid to puree (fresh carries more moisture from brine).
- Blend lightly to break up, stirring as you go (it will be thick and hard to blend).
- In a small bowl, add olive oil and lemon juice. Stir.
- With blender running on low, pour liquid slowly through lid as the feta is blending to emulsify, stirring as needed to help puree. Do not overmix.
- Remove from blender and stir in honey.
- Store in airtight container in fridge for up to 5 days.
Buckwheat Crepes (Gluten Free)
- In a blender, add milk, water, eggs and salt. Mix on low speed.
- Blend after each addition: add buckwheat flour, 1 to 1 flour, then the canola oil.
- Blend for one minute until thick and creamy, yet light.
- In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter or coconut oil over high heat until warmed.
- Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
- Flip and continue just until lightly browned. Be careful to not overcook or crepe will get brittle and crack.
- Remove from pan and cool. Serve immediately or store in airtight container for up to 5 days.
- Fill crepes with toppings of choice. Serve warm.