Forget everything you thought you knew about crêpes! We’re taking them from sweet to sublimely savory with this elegant recipe. Imagine delicate, buttery crêpes wrapped around a creamy, tangy filling of tender artichoke hearts and silky hearts of palm. Drizzled with a luxurious Hollandaise sauce, this dish is a showstopper, perfect for a special brunch, a light lunch, or an impressive dinner party starter. It’s sophisticated, surprisingly simple, and utterly delicious.
Ingredients
• 2 cups / 450g sliced cooked artichoke hearts
• 1½ cups / 400g sliced hearts of palm
• 5 Tbs / 70g unsalted butter, plus more for the pan
• 2 Tbs / 30ml fresh lemon juice
• 2½ tsp / 10g granulated sugar
• 1 large egg, beaten
• Salt to taste
• 12 prepared crêpes, homemade or store-bought
• 1 cup / 240ml warm Hollandaise Sauce, for serving
Instructions
1. Prepare the Vegetables: If using canned products, drain the artichoke hearts and hearts of palm and rinse them thoroughly under cool water to remove any brine. Scoop out any tough inner ‘choke’ from the artichokes and slice them thinly. Slice the hearts of palm about ¼-inch / 6mm thick.
2. Sauté the Filling: Melt 5 Tbs of butter in a large skillet over medium heat. Add the sliced artichokes and hearts of palm, stirring constantly for about 10 minutes until heated through and tender. Stir in the lemon juice, sugar, and a pinch of salt.
3. Temper the Egg: Remove the skillet from the heat. While the vegetable mixture is still hot, pour in the beaten egg in a slow, steady stream, stirring vigorously and constantly. The residual heat will gently cook the egg, creating a creamy binder for the filling. Continue stirring for another minute.
4. Assemble the Crêpes: Lay a crêpe flat and spoon about 2 heaping tablespoons of the filling down the center. Roll the crêpe up snugly over the filling. Repeat with the remaining crêpes and filling.
5. Final Sauté and Serve: Melt a little more butter in the same skillet over medium heat. Carefully place the filled crêpes, seam-side down, in the pan. Sauté for 1-2 minutes per side, until they are golden brown and heated through. Serve immediately, generously drizzled with warm Hollandaise sauce.
Nutritional Information
• Serving Size: 2 crêpes
• A good source of fiber from artichoke hearts.
• Rich in Vitamin C and potassium.
• Note: Nutritional values are approximate and will vary based on crêpe and Hollandaise sauce recipes used.
Pro Tips
• The filling can be made up to a day in advance and stored in an airtight container in the refrigerator. Gently reheat before filling the crêpes.
• For an extra layer of flavor, add 2 tablespoons of finely chopped fresh chives or dill to the filling along with the lemon juice and sugar.
• To prevent your Hollandaise sauce from breaking while you cook the crêpes, keep it warm over a double boiler with the heat turned off.
• Don’t overcrowd the pan when browning the filled crêpes. Cook them in batches to ensure they get a beautiful, even golden-brown crust.
FAQ
Q: Can I make this savory crêpe recipe vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a plant-based butter for sautéing and a vegan crêpe recipe. For the filling’s egg binder, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, or use 2-3 tablespoons of vegan cream cheese. Serve with a homemade vegan Hollandaise sauce, which is typically made with a base of cashews or silken tofu.
Q: How can I add more protein to these vegetarian crêpes
A: To boost the protein content, consider adding 1/2 cup of finely grated Gruyère or Parmesan cheese to the filling when you add the lemon juice. You could also mix in a cup of mashed cannellini beans or chickpeas for a creamy, protein-rich addition. Serving the crêpes alongside a quinoa salad would also create a more protein-packed meal.
Q: What can I substitute for hearts of palm in this recipe
A: If you can’t find hearts of palm or prefer an alternative, you can easily substitute them. For a similar tender texture, use additional artichoke hearts. Sautéed mushrooms, chopped asparagus spears, or tender leeks would also be delicious and maintain the elegant character of the dish.
