Recipe of salted pancakes

Savory pancake batter

How to make savory crepes? Preparation time1 hourCooking time5 min Number of diners: 4


  • 3 eggs
  • 1/4 liter of milk
  • 150g of flour
  • 1 teaspoon of butter
  • 1 tablespoon extra virgin olive oil
  • Salt


Filling Ingredients:

  • 200 g of assorted mushrooms or 4 large mushrooms
  • 60 g Serrano ham in cubes (optional)
  • 2 tablespoons of wheat flour
  • 2 butter spoons
  • 1 glass of cow’s milk
  • 1 tablespoon of oil
  • 1 onion
  • Salt


Other ingredients:

  • parsley (optional)
  • Spices (optional)

Incorporate in a large bowl all the previously measured ingredients including parsley or spices to your liking. Stir well to obtain a homogeneous mixture. To do this, you can use a hand or rod mixer. But, if there are lumps, pass the pancake batter through a strainer.

Let the preparation rest for about 30 minutes. An important step for the crepes to acquire their characteristic texture, since the air incorporated in the mixture is released during this time, which prevents the formation of bubbles during cooking.

Once the wait is over, cook the crepes. To do this, heat the pan or frying pan to the appropriate temperature. Add oil and distribute evenly over the entire surface. Then, pour enough dough and spread it out with the help of a rake.

While it cooks, use a kitchen palette to help loosen the edges and turn it over. Once both sides are browned, remove the crepe and continue until the mixture is finished.

Now, while you wait for the dough to get the right consistency, you can take advantage of that time to prepare the filling for the crepes.

Given the versatility that characterizes crepes, there is no limit when it comes to filling them. For this reason, we leave a proposal that can be adapted to any diner, since by substituting the basic ingredients with cornstarch, margarine, non-dairy milk and omitting both the eggs and the ham, you can obtain vegetarian crepes.

Filled with bechamel with mushrooms

Sauté the mushrooms with the finely chopped onion and add the chopped ham. Add the flour and stir. Next, add the milk little by little until you get the consistency of bechamel and season to taste.

There is nothing left to serve. To do this, apply a heat stroke to the crepes, add the bechamel with mushrooms and fold in a fan or in the presentation of your choice. Also, you can decorate with a little bechamel and accompany with some garnish.

Finally, keep in mind that with this recipe you can prepare crepes for 4 people and, if you require more or less, you just have to play with the portions of the ingredients.

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