Savory Crepes

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. I love how versatile they are – you can mix and match your favorite cheeses, meats, and vegetables to create your perfect combination.

With a blender and six ingredients that you likely 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. It’s like having a little bit of Paris waiting in your refrigerator, ready to transform into a delicious meal whenever the mood strikes.

“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 blueberries. Thanks for sharing a recipe winner.”

chelsi

Ingredients for Savory Crepes

• Eggs: Large eggs work best here. They provide structure and richness to the crepes.
• Whole Milk: I use whole milk for its creamy texture, but 2% works too.
• Water: Just a bit of plain water helps thin the batter to the right consistency.
• Butter: Melted and slightly cooled. I typically use salted butter because it’s what I have on hand, but unsalted works just as well. If you’re using unsalted, you’ll want to add a pinch more salt to the batter.
• All-purpose Flour: Regular all-purpose flour creates the perfect crepe texture. No need for anything fancy here.
• Kosher Salt: Just a pinch to enhance all the flavors. If you’re using fine sea salt, use a bit less.
• Avocado Oil: I like its neutral flavor and high smoke point. Any neutral oil will do the job.
• Gruyère or Comté Cheese: These Swiss-style cheeses melt beautifully and have a nutty flavor that’s perfect in crepes. Feel free to experiment with your favorite melting cheeses.
• Ham: Thin slices of Jambon de Paris or Prosciutto are ideal. Look for ham that’s not too salty or overpowering.

How to Store and Reheat

Crepes are wonderfully versatile when it comes to storage and reheating. Whether you’re meal prepping or have leftovers, here’s how to keep your crepes fresh and delicious:

• Refrigerating: Cool completely, cover with plastic wrap, and refrigerate for up to 2 days.
• Freezing: Stack cooled crepes with wax paper between each, place in a freezer bag, and freeze for up to a month.
• Reheating from refrigerated:
  • Oven method: Arrange on a parchment-lined baking sheet, cover with foil, and warm at 250˚F for 10-12 minutes.
  • Stovetop method: Reheat individually in a non-stick skillet over medium-low heat for 10-15 seconds.
• Reheating from frozen: Thaw in the refrigerator before reheating using one of the above methods.
• Pro tip: For this savory crepe recipe, you can often skip reheating. Make them up to 2 days ahead, store in the refrigerator, and simply fill and serve when ready to eat!

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, Asparagus Quiche 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!).

From lazy Sunday brunches to impromptu dinners, these savory crepes have found their way into so many of my meals. They’re endlessly adaptable, welcoming whatever cheeses, meats, or veggies I have on hand. And there’s a simple joy in that first perfect flip of a crepe that never gets old. I hope you’ll give them a try and find your own favorite ways to enjoy them.

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.

Step 2: To cook crepes, heat a crepe pan or nonstick skillet over medium heat until hot. Brush with oil and scoop 1/4 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.

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.