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**Savory Dill and Cheese Crepes: A Delicious Twist on a Classic Dish**
Crepes are a beloved dish that’s versatile enough to be enjoyed both sweet and savory. While many people are familiar with the classic sugar-and-berry combination, savory crepes offer an exciting range of flavors that can elevate any meal. One of the most delightful variations is **Savory Dill and Cheese Crepes**. These crepes are filled with a creamy cheese filling and a hint of fresh dill, offering the perfect balance of richness and freshness.
Whether you’re looking for a light lunch, a snack, or even a special dinner, these savory crepes will not disappoint. Here’s everything you need to know to make these delectable **Dill and Cheese Crepes** right at home!
### Why You’ll Love Savory Dill and Cheese Crepes
– **Flavorful**: The combination of rich cheese and the refreshing bite of dill makes these crepes irresistible.
– **Quick and Easy**: With just a few simple ingredients, you can whip up these savory crepes in no time.
– **Versatile**: You can serve them for breakfast, lunch, or dinner, or even as an appetizer at a party.
– **Customizable**: Feel free to experiment with different types of cheese and herbs to make them your own.
### Ingredients for Savory Dill and Cheese Crepes
**For the crepe batter:**
– **1 cup all-purpose flour**
– **2 large eggs**
– **1 1/4 cups milk** (whole milk works best for a creamy texture)
– **2 tbsp melted butter** (plus more for the pan)
– **1/4 tsp salt**
**For the dill and cheese filling:**
– **1 cup cream cheese** (softened)
– **1/2 cup shredded cheddar cheese** (or your preferred cheese, such as Gruyère or Swiss)
– **2 tbsp fresh dill** (chopped, or 1 tbsp dried dill)
– **1/4 tsp garlic powder** (optional)
– **Salt and pepper** to taste
### How to Make Savory Dill and Cheese Crepes
#### 1. **Prepare the Crepe Batter:**
– In a mixing bowl, whisk together the **flour**, **eggs**, **milk**, **melted butter**, and **salt** until smooth. The batter should be thin and slightly runny, similar to heavy cream consistency. If the batter is too thick, add a bit more milk to reach the desired texture.
– Let the batter rest for about **10-15 minutes**. This step helps the flour hydrate and results in softer crepes.
2. **Cook the Crepes:**
– Heat a **non-stick skillet** or crepe pan over medium heat. Brush it lightly with melted butter to prevent sticking.
– Pour a small amount of the batter (about 1/4 cup) into the center of the pan. Swirl the pan to spread the batter thinly and evenly across the bottom.
– Cook the crepe for about **1-2 minutes**, or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional **30 seconds to 1 minute** on the other side.
– Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, adding more butter to the pan as needed to ensure the crepes don’t stick. Set the cooked crepes aside.
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