Stack of savoury crepes on a black plate with a tea set in the background and a saucer with tomato salsa in right bottom corner

Crêpes are a crowd pleaser! Whether it is for a light lunch, brunch or snack, these savoury crêpes are enjoyed by all. They are thin and delicate with delicious aromas of chives and butter. The best part: they are easy to make, require only a few pantry staples and no special equipment.
Mauritian savoury crêpes- crêpes salé bring back memories of many family outings. We could be at the beach, a garden picnic or even along a hike; tea time would almost always featured savoury crêpes with a satini pomme d’amour/ tomato salsa spread (see recipe). However, they can easily turn into a light meal by using a more substantial filling like a creamy/ spicy spinach or chicken.

Flat lay- A bowl with flour and an egg ready to be whisked. Some garlic chives and a pinch bowl with some turmeric on the top corner and an egg at the bottom of the bowl

Some milk, flour and egg in a black bowl- a hand holding a whisk over it. A milk pitcher in the background and a small bowl filled with chopped french chives in the foreground.

The preparation of this crêpe batter is easy and straightforward. It involves whisking the wet ingredients into the dry or blending the ingredients. This batter benefits from a rest before cooking; we typically make it the night before and keep it in the fridge. The cooked crêpes also freeze wonderfully and can be gently warmed up in a pan before being enjoyed.

In focus in the foreground, two crepes in a saucer and in the background there is a stack of savoury crepes and a saucer with some tomato chutney

TIPS FOR MAKING THIN SAVOURY CREPES

– Start with a thin batter. Do not be tempted to add more flour to the batter.
– The right amount of batter varies according to your pan size. It might take a few crêpes to figure out exactly how much batter you need.
– Use a small pan to make the swirling easier.
– Add the crêpe batter to the pan off the heat and swirl away!

Close-up on a Stack of savoury crepes on a black plate with a tea set in the background and a saucer with tomato salsa in right bottom corner

Savoury crêpes

Thin and delicate savoury crêpes with delicious aromas of chives and butter. They are easy to make and are delicious with a spicy salsa.

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Prep Time 10

Cook Time 25

Course Breakfast, Snack, Teatime

Servings 10 small crêpes

Ingredients

150 ml (⅔ cup) milk
2 large eggs
70 g (½ cup) cake/ all-purpose flour
½ tsp salt
pinch turmeric/ yellow food colouring (optional)
1 tbsp butter + more for cooking
a handful (5-7g) chives/ spring onions, chopped

Instructions

Add all ingredients except the chives into a blender and blend till smooth. Alternatively, add the wet ingredients to the dry (except for the chives), while constantly whisking to avoid lumps.
Allow the batter to rest for 30 mins at room temperature or overnight in the fridge.
Add the chopped chives.
Heat a non-stick shallow pan over medium heat. When hot brush lightly with butter.
Add between 30-40 mls (⅛-⅙ cup) of batter to the pan off the heat, depending on the size of your pan. Swirl the batter around the pan with some wrist action so that the batter covers the entire pan.
Place back on the heat for 40 seconds to a minute or until fully cooked on one side.
Flip the crêpe using a spatula and cook for another 30 seconds. It helps to gently lift the crêpe in one corner with a fork and sliding the spatula gently underneath.
Place on a cooling rack and repeat with the remaining batter, very lightly brushing the pan with a bit of butter between each crêpe.
Enjoy warm or cold with a spicy salsa.