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Recipe Category / Savory pies and Tarts
Savory Crepe Torte
  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Sugar Free Diet

    Limits all sources of added sugar and encourages the reduction of high carbohydrate foods that may even contain natural sugars. Usually substitutes are used, such as honey, stevia and agave syrup.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Savory Crepe Torte
Method

                                                                                                                                              Photo credit: G. Drakopoulos - Food Styling: T. Webb

For the crepes

  • Put all of the ingredients (apart from the butter) into a blender. Beat for 10 seconds. You can also whisk together in a bowl, if you prefer.
  • Refrigerate the crepe batter for at least 1 hour and up to 48 hours before using.
  • Heat a small non-stick pan.
  • Add a very small amount of butter and swirl to coat the pan.
  • Add 1-2 spoonfuls of the mixture to the center of the pan. Swirl so that the mixture is spread evenly.
  • Cook for 30 seconds on both sides or until the crepes turn golden. The first one usually does not turn out so good, so don’t despair! Repeat process to make all the crepes.

For the filling

  • Melt 1 tablespoon of butter in a large pan over medium to low heat. Add the onion and sauté until it softened but not brown. Turn the heat up to medium-high. Add all the mushrooms and another 2 tablespoons of butter. (Or in 2 batches, half the mushrooms with 1 tablespoon of butter and repeat.)
  • Season with salt and pepper. Add the flour and pour the milk in slowly. Stir continuously until the sauce reduces to half. Add the white cheese. Allow the cheese to melt and immediately remove from heat.
  • Lay 2 crepes onto a greased baking pan.
  • Spread a thin layer of filling over the crepe. Sprinkle with some fresh onion or chives. Cover with another crepe and repeat process until the filling finishes.
  • Sprinkle the grated parmesan over the final crepe.
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Nutritional
Chart

Nutrition information per portion

306
Calories (kcal)
15 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

16.6
Total Fat (g)
24 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.2
Saturated Fat (g)
46 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

22.2
Total Carbs (g)
9 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.6
Sugars (g)
5 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

16.0
Protein (g)
32 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.1
Fibre (g)
9 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.4
Sodium (g)
24 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.