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    Recipes » Breakfast Recipes » French Breakfast

    Savory Crepes

    Published: Apr 15, 2023 by Marissa Stevens · 33 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    If the sight of a crepe stand makes your heart leap, you'll understand why I love that Savory Crepes are so easy to make at home. They are a wonderful thing: tender crepes brimming with cheese, and thin, salty ham. Universally adored and conveniently adaptable to endless cheese, meat and vegetable combinations.

    savory crepes layered on a white plate

    With a blender and six ingredients that I bet you have on hand, you can make savory crepe batter in 5 minutes flat. You'll want to let the batter rest in the refrigerator for at least an hour for the best texture, but then you'll conveniently have 2 full days to use it.

    Jump to:
    • Ingredients You Need to Make Savory Crepes
    • How to Store Crepes
    • Crepe Making FAQ
    • What can you serve with crepes?
    • How to Make Savory Crepes
    • Recipe Video
    • Savory Crepes
    • 💬 Comments

    Ingredients You Need to Make Savory Crepes

    savory crepe ingredients on white marble board
    • Eggs: Large or extra large eggs
    • Milk: Whole milk
    • Butter: If you use unsalted butter, increase kosher salt to ½ teaspoon.
    • Flour: All-purpose flour
    • Kosher Salt
    • Neutral Oil: Avocado or other high heat, neutral oil.
    • Gruyère Cheese: Or Comté, though it can be more difficult to find.
    • Jambon de Paris or Prosciutto: Or other thinly sliced deli ham or cured meat

    Though savory crepes are thin and tender, they're surprisingly sturdy and resilient. When you oil the pan between each crepe, you can cook and stack them - they won't stick together. And, once they've cooled, you can layer parchment between leftover crepes to store them in the refrigerator or freezer to rewarm later.

    savory crepes layered on a white plate pictured from above

    How to Store Crepes

    Once crepes have cooled completely, cover with plastic wrap and refrigerate for up to 2 days. To reheat, arrange crepes (it's okay if they overlap) on a parchment lined baking sheet. Cover with foil and rewarm in a 250˚F oven for 10 to 12 minutes. Or rewarm individually in a non-stick skillet or crepe pan over medium low heat for 10 to 15 seconds.

    To freeze cooked crepes, let cool completely then stack with a layer of wax paper between each crepe to prevent sticking. Transfer to a freezer bag and freeze for up to a month. Let thaw in the refrigerator or at room temperature before reheating.

    Note that for this savory crepe recipe, there's no need to reheat. Make the crepes up to 2 days in advance, store in the refrigerator and pick up at step 3 of the recipe when you're ready to serve!

    Crepe Making FAQ

    Can crepes be made ahead?

    Yes, you can make crepes ahead of time and I recommend that you do! Crepes hold up beautifully when made ahead of time and make quick work of recipes, sweet or savory, when it's time to assemble your final dish. See instructions above for refrigerating or freezing pre-made crepes.

    Will crepes stick together?

    Layering parchment paper between each crepe ensures that they won't stick together (essential when you plan to freeze them). If you're using the crepes right away, brush your crepe pan or skillet between each crepe and they won't stick together (even straight from the pan) when you stack them on a plate.

    What is the difference between a dessert crepe and a main dish crepe?

    The primary difference between a dessert and a main dish crepe (savory crepe) is the filling. This crepe recipe works well for either. If you plan to make only sweet crepes, you may want to add 1 or 2 teaspoons of sugar to the batter.

    What can you serve with crepes?

    Serve crepes with all kinds of fillings, both savory and sweet. Delicious on their own and welcome alongside other brunch dishes (like Baked Eggs and Breakfast Potatoes or Skillet Potatoes and, of course, French 75 Cocktails!) with Chouquettes for dessert!

    Savory Crepe Filling Ideas:

    • Cheese: Comté, Gruyère, Emmentaler (or other Swiss cheese), soft goat cheese, smoked mozzarella, cheddar
    • Meat: Jambon de Paris, Prosciutto or other thinly sliced ham or cured meat
    • Vegetables: sautéed mushrooms, green onions, leeks, spinach, or other tender greens; roasted seasonal vegetables, roasted or sun-dried tomatoes
    • Garnish: minced chives or other fresh herb like parsley, rosemary, thyme, oregano, chervil, or tarragon

    Sweet Crepe Filling Ideas:

    • Fresh Lemon Wedges and White Sugar (a Parisian classic combination)
    • Nutella inside, outside sprinkled with powdered sugar and cocoa powder
    • Fruit Preserves inside, outside sprinkled with powdered sugar
    • Fresh berries (sliced if large, like strawberries) and whipped cream or sweetened crème fraiche or mascarpone, outside sprinkled with powdered sugar
    • Layered with Stabilized Whipped Cream Frosting to make a Crepe Cake (easy and spectacular dessert!).

    How to Make Savory Crepes

    Step 1: Combine crepe batter ingredients in blender (eggs, milk, water, melted butter, flour, kosher salt) and blend until smooth. Refrigerate batter 60 minutes.

    blending crepe batter and pouring into bowl

    Step 2: To cook crepes, heat a crepe pan or nonstick skillet over medium heat until hot. Brush with oil and scoop ¼ cup of batter into center, swirl pan to spread in a thin, even circle. Cook until lightly brown and dry looking on top, 40 to 60 seconds (or up to 2 minutes for a deeper golden brown); gently flip with thin, metal spatula and cook 20 to 30 seconds more. Transfer to plate. Repeat with remaining batter.

    crepe cooking process
    flipping a crepe

    Step 3: To make savory crepes: preheat oven to 350˚F. Sprinkle cheese on one half of crepe and top with 1 ham slice and a little more shredded cheese. Fold crepe into quarters and place on prepared baking sheet. Repeat with remaining crepes. Bake 8-10 minutes until crepes are hot and cheese is melted; serve immediately.

    assembling savory crepes
    folding savory crepe into quarters
    savory crepes served

    Recipe Video

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    Savory Crepes sq

    Savory Crepes

    Marissa Stevens
    Take this recipe as a starting point and feel free to take these in your own direction with different savory fillings. Or add a teaspoon or two of sugar to the batter and fill them with something sweet like fruit preserves, nutella, or a squeeze of fresh lemon juice and a sprinkle of sugar.
    5 from 15 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Refrigeration Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Breads and Quick Breads, Breakfast
    Cuisine French
    Servings 8 crepes
    Calories 206 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 2 large eggs
    • 1 cup whole milk
    • ¼ cup water
    • 2 tablespoons melted butter
    • 1 cup all-purpose flour 120g
    • ¼ teaspoon kosher salt
    • avocado oil or other neutral oil, for coating pan (see recipe note #1)
    • 4 ounces Gruyère cheese or Comté, finely shredded
    • 8 thin slices ham Jambon de Paris or Prosciutto

    Instructions
     

    • In a blender combine eggs, milk, water, melted butter, flour and salt; pulse a few times to combine and then blend until smooth (10-20 seconds). Refrigerate for at least 1 hour. (Recipe note #2)
    • To make savory crepes, preheat oven to 350˚F. Line baking sheet with parchment paper. (Hold off on this step if making crepes ahead of time.)
    • When ready to cook crepes, place a plate near cooktop and heat a 10-inch carbon steel or non-stick pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Pour 4 tablespoons (¼ cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to plate. Repeat with remaining batter, stacking crepes as you go. (Recipe note #3)
    • Lay one crepe onto work surface. Sprinkle ¼ ounce of shredded cheese on one half of crepe; top with 1 ham slice another ¼ ounce shredded cheese. Fold crepe into quarters and place on prepared baking sheet. Repeat with remaining crepes. Bake 8-10 minutes until crepes are hot and cheese is melted; serve immediately.

    Notes

    1. Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
    2. Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.
    3. Transfer cooked, unfilled crepes layered between sheets of parchment paper or wax paper to a sealable plastic bag and store up to 2 days in the refrigerator or freeze for up to 1 month.
    4. If you end up with leftover filled crepes, let cool completely and refrigerate up to one day. Reheat in a 350˚F oven 10 minutes and serve.

    Nutrition

    Calories: 206kcalCarbohydrates: 14gProtein: 11gFat: 11gSaturated Fat: 6gCholesterol: 79mgSodium: 323mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 322IUCalcium: 156mgIron: 1mg
    Keyword baby shower, Christmas morning, Mother's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Nic says

      June 03, 2023 at 1:39 am

      5 stars
      Marissa, this recipe is absolutely delicious ans so easy. Used the standard recipe for both savoury (Margherita) and sweet (Bell Helene).

      Reply
      • Marissa Stevens says

        June 03, 2023 at 11:03 am

        Hi Nic! I love to hear this - I'm so glad you're enjoying the recipe!

        Reply
    2. Emy K says

      April 25, 2023 at 3:25 am

      5 stars
      Thanks for making my first attempt at any kind of crepe a success. Ours were savory and delicious with shrimp, asparagus, bacon, caramelized onion, Swiss and greyer. Served with a plain roll and a simple salad of greens, blueberries and avocado.

      Reply
      • Marissa Stevens says

        April 27, 2023 at 9:25 am

        I love to hear this, Emy! Sounds like an amazing meal!

        Reply
    3. Chelsi says

      March 25, 2023 at 3:46 am

      5 stars
      Just made this along with the baked eggs, served with avocado, chopped cherry tomatoes, feta and coriander. Followed your instructions and they came out perfectly. Reheated left over crepes and served with lemon, sugar and blueberriers. Thanks for sharing a recipe winner 🙂

      Reply
      • Marissa Stevens says

        March 25, 2023 at 3:51 am

        I love to hear this, Chelsi!! I'm so glad you're enjoying the recipes - thanks so much for coming back to let me know.

        Reply
    4. Susanna says

      January 12, 2022 at 4:16 am

      5 stars
      I made these last night and the were so good! I made them both as instructed with prosciutto and Gruyere, and a vegetarian version (for me; I don’t eat meat) with mushrooms garlic and spinach. With a side salad it made a perfect meal. My husband has requested them once a week from now on. I’m amazed by how the batter performed perfectly. Definitely a keeper!!!

      Reply
      • Marissa Stevens says

        January 12, 2022 at 8:46 am

        This is so great to hear, Susanna! Sweet of you to come back to let me know.

        Reply
    5. Susette Rodrigues’s says

      January 04, 2022 at 5:32 pm

      5 stars
      Made them today… filled them with meat and cheese, baked them in the oven with marinara sauce and grated provolone cheese = cannelloni! Yummy perfect 😋

      Reply
      • Marissa Stevens says

        January 05, 2022 at 8:58 am

        Sounds wonderful, Susette! So glad you're enjoying the recipe.

        Reply
    6. Lauren says

      December 17, 2021 at 9:46 am

      5 stars
      These were amazing! I made them with fontina cheese and prosciutto. So yummy! We had a few filled crepes leftover. How long to they last for refrigerated? Thanks for the amazing recipe!

      Reply
      • Marissa Stevens says

        December 17, 2021 at 10:56 am

        I'm so glad these were a hit, Lauren! Great idea to use fontina - one of my favorite cheeses. You can wrap leftover crepes in plastic wrap and store in the refrigerator for up to 2 days or freeze them for up to a month (layer wax paper between if you're freezing them).

        Reply
    7. Lauren says

      August 20, 2020 at 2:02 pm

      5 stars
      Crepes definitely make my heart happy! Love a good savory option for them! Gruyere and ham is such a fantastic combination-- yummm!

      Reply
      • Marissa Stevens says

        August 21, 2020 at 11:04 am

        aww...thank you so much, Lauren!

        Reply
    8. mimi rippee says

      August 11, 2020 at 8:15 am

      I would be so happy with these and a little green salad. Fabulous. And that is some good looking ham!

      Reply
    9. Valentina says

      August 09, 2020 at 9:05 pm

      5 stars
      Yes!! Crepes do make my heart leap! I love savory crepes as much as sweet (Nutella please). Gruyère with ham is heaven. I'm in! 🙂 ~Valentina

      Reply
    10. Alex says

      August 07, 2020 at 5:45 pm

      5 stars
      So delicious! I love the elegance of crepes, and my preference is for savoury. So yummy!

      Reply
    11. Cheyanne @ No Spoon Necessary says

      August 06, 2020 at 7:56 am

      5 stars
      I love crepes, but they have to be savory, so these are right up my alley! Love how easy these are to prepare and your instructions are so clear! Definitely making these this weekend!!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:57 am

        I love to hear that, Cheyanne! Thank you!

        Reply
    12. Katherine | Love In My Oven says

      August 04, 2020 at 8:49 pm

      5 stars
      We love crepes but we almost always have them for breakfast, with a sweet filling. I definitely want to try a savory version at home! These look wonderful Marissa!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:57 am

        Thank you, Katherine! I hope you and your family love them!

        Reply
    13. Mary Ann | The Beach House Kitchen says

      August 04, 2020 at 7:49 am

      5 stars
      I LOVE homemade crepes Marissa! Sweet or savory and I'm in, My mother made them often when I was growing up. It was always my request for my birthday dinner! These bring back such great memories. Delicious!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:58 am

        Birthday dinner? That makes me happy, Mary Ann! Thank you so much.

        Reply
    14. David @ Spiced says

      August 04, 2020 at 5:37 am

      5 stars
      I love crepes! And I haven't made them in months...years even? Either way, I clearly need to fix that problem. The thought of a savory crepe filled with prosciutto certainly got my attention!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:58 am

        Yay! Hope you'll love these, David!

        Reply
    15. Ben | Havocinthekitchen says

      August 03, 2020 at 5:40 pm

      5 stars
      Oh each! I'm a huge fan of savoury crepes, so I was excited when I saw your recipe ! They certainly look and sound splendid; love this simple (and classy) yet delicious combination of cheese and delicate meat. Elegant!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:59 am

        Thank you, Ben!

        Reply
    16. Leanne says

      August 03, 2020 at 11:19 am

      5 stars
      I've never made crepes, and I've only tasted sweet crepes, so I'm definitely curious about these savoury ones. Love that they can be made ahead. Great for brunch entertaining!

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:59 am

        Yes! Love these for entertaining. Thank you, Leanne!

        Reply
    17. Dawn - Girl Heart Food says

      August 03, 2020 at 10:54 am

      5 stars
      I love the suggestion of filling these up with savoury ingredients, especially cheese. Such a delicious recipe, Marissa! Now I'm craving 😉

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:59 am

        Thanks, Dawn!

        Reply
    18. angiesrecipes says

      August 03, 2020 at 6:55 am

      I love pancakes and crepes! These look mouthwatering with ham and cheese. You are an excellent cook and makes simple everyday food absolutely irresistible, Marissa.

      Reply
      • Marissa Stevens says

        August 06, 2020 at 7:59 am

        What a sweet note, Angie. Thank you!

        Reply

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