The basic dough for making savory pancakes Nothing could be simpler: eggs, milk, flour, a little butter and salt. With the right proportion of these ingredients, we will be able to make one of the most appreciated recipes of our French neighbors, whose origin would have emerged, more precisely, in French Brittany. Today, their preparation and consumption have spread throughout practically all of Europe and even in Latin American countries such as Venezuela they are very popular, where they are known as crepes or pancakes.
savory pancakes we can fill them with endless combinations of ingredientsmy favorites are, without a doubt, the following: the classic crepe rolled up with cooked ham and cheese; con cream cheese and smoked salmon; full of mushroom and chicken cream; con Scrambled mushrooms and prawns; full of guacamole chicken or wrap them in bolognese sauce and make cannelloni au gratin with cheese.
prescription information
- Preparation time: 5 minutes
- cooking time: 20 minutes
- total time: 25 minutes (plus about 30 minutes rest)
- portions: 8, 16 units
- Category: main course
- type of cuisine: French
- calories per serving (kcal): 160
Ingredients for savory pancakes for 8 people
For the pancake batter:
- 2 eggs
- 500ml whole milk
- 180 g all-purpose wheat flour
- 1 tablespoon melted butter
- 4 g fine salt
- Butter to grease the mold
For the fodder:
- 1 boneless chicken leg
- 60g gouda cheese
- 250 ml thick bechamel sauce
How to make savory pancakes
The first thing we must do is put 2 eggs in a container, much better if raised in the open air, 500 ml of whole milk and stir vigorously with a few sticks until incorporated. Add 180 g of pre-sifted all-purpose wheat flour and mix again until a homogeneous mixture is obtained.
Finally add 1 tablespoon of melted butter and 4 g of fine salt. Mix with the stems until there are no more lumps. Refrigerate the resulting mixture for at least 30 minutes so that the dough acquires a greater consistency.
After this time, grease a mold with a little butter and when it is hot, add the right amount of dough to completely cover the bottom of the mold. The ideal is that we have a few finished pancakes left so we should not put too much.
Let the pancake cook on one side over medium-high heat for about 1.5 minutes.
As soon as you see that the edge of the pancake is starting to come off, it will be a good time to turn it over.
Cook the pancake for 1 minute more on the other side and when it’s done, remove it from the pan and leave it on a plate where you can stack them while you make them.
Once we have made all the pancakes, we can use them to fill them with the ingredients that we like the most. This time I chose to mix 1 boneless, grilled then chopped chicken leg with 60 g of grated Gouda-type cheese and 250 ml of thick béchamel sauce. Go ahead, try it, it’s delicious!
Overview of easy preparation
- Beat the eggs with the milk until incorporated, add the flour and incorporate again
- Add the melted butter and salt, mix until there are no more lumps and leave to rest in the refrigerator for 30 minutes
- Grease a non-stick pan with butter and when hot add some of the batter
- Cook the pancake for 1 minute and a half
- When the edge comes off, flip it over.
- Cook on the other side for 1 minute and remove. Continue in the same way with all the dough
- Fill the pancakes to your liking and enjoy!