How to Make Savory Crepes
Step #1: Place a 12″ or larger skillet, for which you have a lid, over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Sauté, turning occasionally, until they release their liquid and turn golden brown on all sides, about 5 to 7 minutes. Use a slotted spoon to transfer the mushrooms to a plate and set aside. One of my favorite ways to use up the crêpes is to transform them into savory snacks. These vegetable-stuffed crepes are perfect for a light lunch, but we also like them for “apero” (a pre-dinner drink enjoyed with finger food). Reheat the filling in a skillet over medium heat until it becomes warm, and lightly warm the crepes in a dry pan. The chimichurri sauce is best served at room temperature for optimal flavor.
