Here is a basic recipe for Savory Crepes, wonderful for making Seafood stuffed Crepes, or any savory filling you can come up with. The recipe:
Savory Crepe Recipe
2 Whole Eggs
1 1/2 Cups Milk
1 1/2 tsp Kosher Salt
1 Pinch Cayenne
2 Tbsp Melted Unsalted Butter
1 1/2 Cups All Purpose Flour
1 Tbsp Green Onions, finely sliced
1 Tbsp Italian Parsley, finely chopped
Combine the eggs, milk, salt, cayenne, butter, and flour in a bowl. Mix thouroughly with a hand held immersion blender until all lumps are gone. Stir in the green onions and parsley. Cover and place in the refrigerator for one hour to let some of the bubbles subside to prevent tearing.
Heat a Crepe pan or a medium sized saute pan over medium heat until good and hot. Spray with pan coating and ladle in about 2 oz of the Crepe batter, working quickly to swirl the batter around the bottom and partially up the sides of the pan. When the edges start to brown, carefully work a rubber spatula underneath and flip the crepe. Cook on this side for about 30 seconds, remove to parchment to cool.
Makes 8 Crepes.