Savory Stuffed and Rolled Crêpes (Crêpes Farcies et Roulées)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

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.

Crepes with asparagus and prosciutto

Credit: ©iStockphoto.com/Ildi_Papp

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.