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.

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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 have 2 full days to use it. It’s like having a little bit of Paris waiting in your refrigerator, ready to become 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

Recipe at a Glance

• Prep time: 10 minutes
• Total time: 1 hour 30 minutes
• Yield: 8 crepes
• Skill level: Easy

Ingredients for Savory Crepes

• Eggs: Use large or extra large egg.
• Whole Milk: I typically use whole milk, but 2% works too.
• Water: Filtered water is best.
• Butter: I typically use salted butter because it’s what I always 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.
• Flour: Regular all-purpose flour, sifted if it’s particularly lumpy.
• Kosher Salt: You can also use fine sea salt, but use about half as much.
• Oil: Avocado or other high heat, neutral oil.
• Gruyère or Comté 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

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.

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 (unfilled): 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.
• Leftover filled crepes: Cool completely, refrigerate for up to 1 day, and reheat in a 350˚F oven for 10 minutes.
• 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. Also see my Strawberry Crepes and Blueberry Crepes recipes.
• Layered with Stabilized Whipped Cream Frosting to make a Crepe Cake (easy and spectacular dessert!).

More Amazing Crepe Recipes

Strawberry Crepes

Breakfast Crepes

Buckwheat Crepes

Crepe Cake

Savory Crepes

5 from 17 votes

By: Marissa Stevens

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 1 hour hr 30 minutes mins

Course: Breads and Quick Breads, Breakfast

Cuisine: French

Calories: 206

Servings: 8 crepes

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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.

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Ingredients  

1x2x3x

• ▢ 2 large eggs
• ▢ 1 cup whole milk
• ▢ 1/4 cup water
• ▢ 2 tablespoons melted butter
• ▢ 1 cup all-purpose flour 120g
• ▢ 1/4 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 (1/4 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 1/4 ounce of shredded cheese on one half of crepe; top with 1 ham slice another 1/4 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: 206kcal | Carbohydrates: 14g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 323mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Calcium: 156mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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