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Savory crepes are a beloved breakfast dish in Mauritania, known for their light and fluffy texture. Often enjoyed with family, these crepes can be filled with a variety of ingredients, showcasing the country's rich culinary heritage. Traditionally served warm, they are a perfect way to start the day in Mauritania.
In a large bowl, whisk together the flour, milk, eggs, melted butter (or oil), salt, and black pepper until smooth. Let the batter rest for about 30 minutes to allow the gluten to relax.
In a small pan, sauté the chopped onions and bell peppers over medium heat until softened, about 5 minutes. Add the chopped spinach or kale and cook for an additional 2 minutes. Remove from heat and let cool.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook 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 1 minute on the other side. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.
Once the crepes are cooked, spread a small amount of the sautéed vegetable mixture and cheese (if using) on one half of each crepe. Fold or roll the crepes to enclose the filling.
Garnish with fresh herbs if desired. Serve the savory crepes warm, as an appetizer or main dish.
Enjoy your meal!
Savory crepes are thin pancakes made from a batter of flour, milk, and eggs, often filled with vegetables or meats.
Savory crepes are popular in Mauritania, where they are commonly enjoyed as a breakfast staple.
Key ingredients include all-purpose flour, milk, eggs, butter or oil, salt, black pepper, onions, and bell peppers.
Savory Crepes take 55-65 minutes to prepare and cook.
Serve Savory Crepes with a side of fresh salad or yogurt, and pair with a cup of tea or coffee.