Thursday, March 30, 2017

Recipe: Savoury Crepes with Cold Cuts and Cheese

We love pancakes, especially when it's topped with whipped cream, plump strawberries and maple syrup.... mm mmm! We've never tried making savoury pancakes at home, however as we have Emmental cheese in our fridge this week (thanks to Bottega Mediterranea), we decided to give it a go!

For savoury pancakes, it is best to make thin pancakes, aka crepes. The crepe is then topped with a rich, cream sauce made by melting butter and whisking in flour, milk and Emmental cheese. Emmental cheese is great for the job as it melts well. You can then top your crepes with ham, or any type of cold cuts - after some experimenting, our favorite toppings are salami Napoli, spicy salami as well as coppa (similar to prosciutto).

This was really good, I enjoyed the savory crepes immensely and am now a convert! Will definitely be making this again.

Savoury crepes with spicy salami, coppa and cheese

Savoury crepes with salami Napoli, mortadella, and cheese

Savoury crepes with cold cuts and cheese
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 3

For the pancakes / crepe
55g plain flour
A pinch of salt
1 egg
140ml milk
Oil for frying

For the cheese sauce
25g salted butter
25g plain flour
225ml milk
100g Emmental, grated
Freshly ground black pepper, to taste

For garnish
4 cherry tomatoes, sliced
A small handful fresh basil leaves, thinly sliced
80g good quality smoked ham, or any cold cuts such as salami, coppa or prosciutto

1. Sift the flour and salt into a large bowl. Whisk the egg and milk together in another bowl. Slowly pour the egg-milk mixture into the dry ingredients, and whisk together until the batter is smooth. Set aside.

2. For the cheese sauce:  Melt the butter in a small pan, then whisk in the flour. Cook for one minute, then gradually add the milk, whisking continuously. Bring to the boil and reduce the heat to a simmer for one minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.

3. For the crepes: Heat a 20cm/8in frying pan until very hot. Drizzle a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife.

4. As soon as the pancake is turned, scatter over some ham or cold cuts, and then top with the cheese sauce. Garnish with basil, cherry tomatoes and more ham / cold cuts and a scattering of grated cheese. Season with more black pepper.

5. Once you’ve topped the crepe, the underside will be done. Slip it out of the pan onto a warmed serving plate. Serve immediately (open-faced or folded in half) or keep warm under some foil while you make the remaining crepes.

Note: You can get your cheese and cold cuts from Bottega Mediterranea. They offer free delivery service for orders above RM100.

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  1. we had savoury crepes lat week pancake tues

  2. This household is crazy for crepes and we'd love your versions! Sweet or savoury we adore crepes!


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