Most savory crêpes are filled with a white or cheese sauce mixed with cooked vegetables or poultry, and then rolled. Crêpes are convenience food with a capital C. You can prepare the batter and store it in the refrigerator for up to 3 days before using. You can also prepare them early, wrap them in a clean kitchen cloth, and then reheat them in the microwave before eating.

[Credit: ©]
Credit: ©

Image shows asparagus as described in the Tip after the recipe. Prosciutto shown on top is not included in nutritional value.

Preparation time: 10 minutes

Cooking time: 5 minutes

Yield: 4 to 6 servings

Cheese Sauce

Basic French Pancake Batter

Filling options: 4 ounces mushrooms, sautéed in butter; 1 cup cooked and diced chicken or turkey; or 1 cup cooked, chopped spinach, well drained

2 tablespoons grated Parmesan cheese

  1. Reserve 1⁄2 cup of the cheese sauce.

    Combine the remaining sauce with whatever you choose for your filling: the mushrooms, poultry, or spinach.

  2. Place a big spoonful of the filling on the lower third of each crêpe and roll the crêpes up.

  3. Place the crêpes in a shallow baking dish and spread the tops with the reserved sauce.

  4. Sprinkle with the Parmesan cheese and brown under the broiler for a minute or two.

Using this recipe, reserve 3⁄4 cup of the cheese sauce. Spread the crêpes with the remaining sauce. Lay 3 cooked asparagus spears (2 on the bottom and 1 on top) at the bottom edge of each crêpe (as pictured). Roll up tightly. Place in a shallow baking dish and spread the tops with the reserved sauce and 2 tablespoons Parmesan cheese. Brown under the broiler.

Cheese Sauce

This cheese sauce is a variation on a basic white sauce, which should be part of everyone's cooking repertoire.

Preparation time: 5 minutes

Cooking time: 10 minutes

Yield: 2 cups

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1/2 cup grated Gruyère, Parmesan, or sharp cheddar cheese

Salt and pepper to taste

  1. Melt the butter in a saucepan over low heat. Blend in the flour and cook slowly, stirring, until the butter and flour foam without changing color, about 2 minutes. Remove from the heat.

  2. Bring the milk to a boil over medium heat. Add 1⁄4 teaspoon salt. Slowly pour the hot liquid over the hot flour mixture, beating with a wire whisk until smooth.

  3. Return to the stove and cook over medium-high heat until the sauce boils. Add the cheese and stir until smooth. Cook a minute longer. Remove from the heat and season with salt and pepper.