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
Scale
- 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