Best Stacked Crepes Appetizer Recipes

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

EASY SAVOURY CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

SAVORY CREPE ROLLUPS

Steps:

• Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.
• Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.
• Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."
• For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.

SALMON AND CREAM CHEESE CREPE APPETIZERS

Steps:

• Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
• You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
• Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
• Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
• Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
• Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
• On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
• Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.