Savory Crepes

December 30, 2006 10:57 PM

Can anyone suggest some savory crepe fillings for a new year's brunch. I'd also like to avoid cheese if possible. Meat is appreciated though.
posted by danb1 to Home & Garden (16 answers total)

Yumm crepes... Try wrapping them around savory sausages, like pigs-in-a-blanket.
posted by amyms at 11:06 PM on December 30, 2006

On the 4th of July this year we did caviar and creme fraiche and it was delicious. :)

Of course, we prefeced it with a shot of chilled vodka and a bit of pickle.

Turns out, all of that is excellent together.

(It's apparently a big Russian tradition, and I found it amazingly yummy and fun.)
posted by smallerdemon at 11:09 PM on December 30, 2006

SMOKED SALMON
posted by Ambrosia Voyeur at 11:31 PM on December 30, 2006

Shrimp.
posted by chrchr at 11:33 PM on December 30, 2006

Tuna - not canned.

My favorite crepe has Nutella and coconut. While that probably isn't the best for a brunch, I think I'll make crepes this weekend.
posted by rhapsodie at 11:38 PM on December 30, 2006

Here's the menu of my favorite creperie in LA. About half are savory.
posted by shoos at 11:47 PM on December 30, 2006

Lamb minced with mint.
posted by hortense at 12:12 AM on December 31, 2006

Is it too late for mushrooms?
posted by trip and a half at 12:16 AM on December 31, 2006

Ambrosia Voyeur is right (and perhaps understated?). Smoked Salmon is the way to go. Spread some creme fraiche, slice some tomatos and red onions if you like and sprinkle in some capers as well. It's like a French version of a bagel.

Some people prefer chives, black pepper, and lemon juice instead of tomatos, red onions and capers. Doesn't matter, so long as you have good lox you really can't go wrong.
posted by allen.spaulding at 1:05 AM on December 31, 2006 [1 favorite]

German red cabbage, and Vidalia onions and mushrooms fried with bacon or sausage are great crepe fillers.
posted by paulsc at 5:15 AM on December 31, 2006

If you put the smoked salmon in while the crepe is still hot, it cooks it just slightly, which is actually delicious! I like it with just a little bit of dill+creme fraiche, or capers.
posted by 8k at 5:33 AM on December 31, 2006

Finely chopped or shredded black mushrooms, sauteed in butter. For texture, some chopped, toasted pignoli go well, or a few raw (but well washed) bean sprouts. It's a variation on a French/Vietnamese thing.
posted by fourcheesemac at 6:09 AM on December 31, 2006

Well, I can't improve on the suggestions so far, so let me add a vote for the smoked salmon with creme fraiche, dill, capers and thinly sliced red onions.
posted by briank at 6:29 AM on December 31, 2006

-Oyster mushrooms,
-Veal (or other meat of your choice)
-Cream sauce (pan drippings from the veal boiled down with some sherry or wine, then add some cream and thicken, spice as deisred - pepper, salt, fines herbes)
-maybe a little watercress or something other green for texture and a little different bit
-wrap in crepes - easy on the sauce to keep them from getting soggy, just a light coating on the mushrooms and meat
posted by caddis at 8:42 AM on December 31, 2006

Here's the menu from Creperie Beaumonde in Philly. When I was there I had the grilled chicken breast, leeks, olives, goat cheese and lemon butter crepes, which were great - but there are many other cheese-free savory options on the menu.
posted by amro at 1:26 PM on December 31, 2006

Two from a successful crepe party this weekend:
1) sauteed mushrooms and onions with raisins and dried cranberries, served warm
2) spinach, ricotta, and parmesan, with one egg, some salt and pepper. (this has to be cooked on the grill with the crepe or baked, depending on your scale of operations, because of the egg.)
posted by whatzit at 1:52 PM on December 31, 2006