Savory crepes recipe – not just for dessert lovers! These versatile, golden crepes are perfect for brunch, lunch, or even a light dinner. You’ll love how easy they are to prepare and how customizable they can be.
Ingredients
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
For the savory filling (choose your favorites):
- 1 cup cooked and chopped spinach (or any leafy greens)
- 1 cup sautéed mushrooms
- 1 cup diced charcuterie (ham, salami, etc.)
- 1/2 cup shredded cheese (cheddar, mozzarella, or goat cheese)
- 1/4 cup cream cheese or ricotta
- Salt and pepper to taste
- Chopped fresh herbs (like parsley or thyme), optional
Step-by-Step Instructions for Making Savory Crepes
- Make the crepe batter: In a large bowl, combine the flour, eggs, milk, melted butter, and salt. Whisk until smooth. Let the batter rest for 30 minutes.
- Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter and swirl the pan to cover the base. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook 1 more minute. Repeat with remaining batter.
- Prepare the filling: In a bowl, mix your choice of filling ingredients—spinach, mushrooms, charcuterie, cheeses. Season with salt, pepper, and herbs.
- Fill the crepes: Place a crepe on a flat surface, add a generous spoonful of filling to one side, fold over, and fold again into a triangle or simply roll.
- Serve: Serve warm as is or place in a baking dish, sprinkle with cheese, and bake at 350°F (175°C) for 10 minutes. Garnish with herbs if desired.
Why I Love This Savory Crepes Recipe
I love this savory crepes recipe because it’s so adaptable to what you have on hand. The crepes turn out soft and golden, and the filling possibilities are endless—from veggies and cheese to cured meats. It’s a tasty way to eat well without much fuss.
Frequently Asked Questions
Can I make crepes ahead of time?
Yes, you can prepare the crepes and refrigerate them for up to 2 days. Reheat before serving.
Can crepes be frozen?
Absolutely. Layer them with parchment paper and store in a freezer bag for up to 2 months.
What other filling combos do you recommend?
Try shredded chicken with Swiss cheese, zucchini and corn with panela cheese, or tofu with spinach and soy sauce.
Conclusion
This savory crepes recipe is a staple every home cook should know. It allows you to experiment, use leftovers, and enjoy a comforting meal. Go ahead and create your own delicious combinations—and let me know how they turn out!
Looking for more cozy meal ideas? Check out these other recipes:
Recipe lovingly written by Chef Yolanda.
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Savory Crepes Recipe: A Versatile Delight for Any Meal
- Total Time: 30 minutes
- Yield: 8 crepes 1x
Description
Golden, soft savory crepes that can be filled with endless combinations—veggies, cheese, or charcuterie. Perfect for brunch, lunch, or a light dinner.
Ingredients
- For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter
- 1/4 tsp salt
- For the savory filling (choose your favorites):
- 1 cup cooked and chopped spinach (or other leafy greens)
- 1 cup sautéed mushrooms
- 1 cup diced charcuterie (ham, salami, etc.)
- 1/2 cup shredded cheese (cheddar, mozzarella, or goat cheese)
- 1/4 cup cream cheese or ricotta
- Salt and black pepper, to taste
- Chopped fresh herbs (parsley or thyme), optional
Instructions
- In a large bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup batter, swirl to coat pan, and cook 1–2 minutes until golden. Flip and cook 1 more minute. Repeat with remaining batter.
- In a bowl, mix chosen filling ingredients—spinach, mushrooms, charcuterie, and cheeses. Season with salt, pepper, and herbs.
- Place a crepe on a flat surface, add filling to one side, fold over, then fold into a triangle or roll.
- Serve warm as is, or place filled crepes in a baking dish, sprinkle with cheese, and bake at 350°F (175°C) for 10 minutes. Garnish with herbs if desired.
Notes
Make crepes ahead and refrigerate up to 2 days. Freeze layered with parchment for up to 2 months. Try other fillings like chicken and Swiss, zucchini with corn, or tofu with spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Keywords: savory crepes recipe, French crepes, brunch crepes, crepes with cheese, mushroom crepes, spinach crepes