Savory Crêpes with Creamy Pea Béchamel
Ingredients
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- 1 cup all-purpose flour≈ $1.00
- 1 1/4 cups milk≈ $0.35
- 2 large eggs≈ $0.80
- 3 tbsp butter, divided≈ $1.00
- 1 cup green peas≈ $1.20
- 1 tbsp all-purpose flour (for sauce)≈ $0.25
- 1/2 tsp salt≈ $0.10
- 1/4 tsp black pepper≈ $0.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Whisk 1 cup flour, milk, eggs, 1 tablespoon melted butter, and a pinch of salt until a smooth, thin batter forms. Let rest for 10 minutes.
- 2
Heat a non-stick skillet over medium heat, lightly grease with butter, and pour 1/4 cup batter, swirling to coat the pan thinly. Cook 1 minute per side; repeat to make 4 to 6 crêpes.
- 3
In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute to form a roux.
- 4
Gradually whisk in the remaining 1/2 cup of milk, stirring continuously until the béchamel sauce thickens.
- 5
Stir the green peas into the sauce, season with salt and pepper, and simmer for 2 minutes.
- 6
Spoon the warm pea béchamel into the center of each crêpe, fold into quarters or rolls, and serve warm.