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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 minutes
Cook Time 25 minutes
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.