Savoury French crêpes (complète)

Name: Savoury French crêpes (complète)
Cuisine: France
Ingredients: 250 g plain flour; 3 eggs; 500 ml milk; 2 tbsp melted butter; 1 pinch of salt; Oil for cooking (for the savoury version: a filling of Gruyère, halal turkey ham and a fried egg, galette complète style)

Arabic name الكريب الفرنسي

Original name Crêpes salées

Watch how it’s made

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Ingredients (6)

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250 g plain flour
3 eggs
500 ml milk
2 tbsp melted butter
1 pinch of salt
Oil for cooking (for the savoury version: a filling of Gruyère, halal turkey ham and a fried egg, galette complète style)

Method

Whisk the flour with the eggs and salt in a bowl until you have a thick batter, then gradually pour in the milk, whisking constantly to avoid lumps, until the batter is runny and perfectly smooth.
Add the melted butter and whisk well, then leave to rest in the fridge for at least 30 minutes so the batter becomes smoother and more supple when cooked.
Heat a lightly oiled flat crêpe pan over medium heat, pour in a small ladle of batter and swirl the pan quickly to spread a thin, even layer.
Cook the crêpe for 1 to 1½ minutes until small bubbles appear and the edges lift away, then flip it with a flat spatula and cook the other side for a further 30-45 seconds.
For the famous savoury version (complète), place the cheese and halal turkey ham on the crêpe while it cooks, crack an egg into the centre, fold in the four sides to form an open square, and serve hot straight away.