Hey there, fellow food lovers! You know what makes my heart skip a beat? The thought of helping you create the most amazing breakfast experience ever! Picture this with me: you're waking up to the heavenly aroma of delicate crepes sizzling on the pan, just waiting to be filled with gooey melted cheese, perfectly sliced ham, and fragrant fresh herbs that'll make your taste buds dance with joy.
You might think these savory crepes recipe are some fancy-schmancy dish saved for special brunches, but let me tell you a little secret – they're actually super easy to whip up any day of the week! I absolutely love how the herb-seasoned batter creates these paper-thin wonders that are just begging to be filled with whatever savory goodness your heart desires. And here's my favorite kitchen hack: you can make the batter ahead of time and keep it in your fridge, ready to transform into different mouthwatering combinations throughout the week. Trust me, once you try these, your breakfast game will never be the same!
Why You'll Love This Savory Crepes Recipe
Savory Crepes are a staple in French cuisine, but they've gained popularity worldwide for good reason. They're incredibly versatile – you can serve them for breakfast, lunch, or dinner. The basic crepe batter takes just minutes to whip up, and once you master the simple technique of swirling the pan, you'll be making perfect crepes every time. Plus, they're an excellent make-ahead option for busy weekdays or weekend brunches.
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Ingredients
The Crepe Batter:
- 2 cups all-purpose flour, sifted
- 4 large eggs, room temperature
- 2 cups whole milk
- ½ cup water
- ¼ cup melted butter
- ½ teaspoon salt
- 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped
- ¼ teaspoon black pepper
Classic Ham and Cheese Filling:
- 8 slices ham, thinly sliced
- 2 cups Gruyère cheese, grated
- Fresh cracked black pepper
- Chopped fresh herbs for garnish
Equipment For Savory Crepes Recipe
- Large mixing bowl
- Blender (optional but recommended)
- 10-inch non-stick crepe pan or flat-bottomed skillet
- Rubber spatula
- Ladle or ¼ cup measure
- Offset spatula for flipping
Instructions
Preparing the Batter
- In a large bowl or blender, combine the flour and eggs, whisking until smooth
- Gradually add milk and water, continuing to whisk until well combined
- Stir in the melted butter, salt, herbs, and pepper
- Let the batter rest for at least 30 minutes (or overnight in the refrigerator)
- The batter should be the consistency of heavy cream - if too thick, add a little water
Making the Crepes
- Heat your crepe pan over medium heat until hot
- Lightly brush with butter
- Pour about ¼ cup of batter into the center of the pan
- Quickly tilt and swirl the pan to spread the batter in a thin, even layer
- Cook for 1-2 minutes until the edges start to brown
- Carefully flip and cook for another 30 seconds
- Transfer to a plate and repeat with remaining batter
Assembly
- Place a crepe on a clean work surface
- Layer with ham and sprinkle with grated Gruyère
- Fold the crepe in half, then in quarters
- Return to the pan to warm and melt the cheese
- Garnish with fresh herbs and serve immediately
- Step 1: Preparing the Batter
A mixing bowl with smooth batter surrounded by ingredients like flour, eggs, milk, butter, and herbs, neatly arranged on a clean kitchen counter.
- Step 2: Making the Crepes
A hot crepe pan with batter spreading thinly and evenly, edges starting to brown, with a stack of cooked crepes visible in the background.
- Step 3 : Assembly
A crepe on a wooden surface, layered with ham and grated Gruyère, partially folded into a triangle, garnished with fresh herbs.
Popular Savory Crepe Variations
Transform your basic crepes with these delicious filling combinations:
Classic Favorites
- Ham and Cheese: French ham, Gruyère cheese, and Dijon mustard
- Mushroom: Sautéed mushrooms, herbs, and cream sauce
- Spinach and Cheese: Wilted spinach, ricotta, and Parmesan
- Smoked Salmon: Smoked salmon, crème fraîche, and capers
Breakfast Specials
- Classic Morning: Scrambled eggs, bacon, and cheddar cheese
- Mediterranean: Feta cheese, spinach, tomatoes, and herbs
- Garden Fresh: Mixed vegetables, goat cheese, and fresh herbs
Vegetarian Options
- Mushroom Medley: Mixed mushrooms, thyme, and Gruyère
- Caprese: Fresh mozzarella, tomatoes, and basil
- Roasted Veggie: Seasonal vegetables with pesto
Crepe Sauce Options
Elevate your savory crepes with these sauce suggestions:
- Classic Béchemel Sauce
- Hollandaise Sauce
- Herb-infused Cream Sauce
- Mustard Cream Sauce
- White Wine Sauce
Storage
- Store unfilled crepes in an airtight container in the refrigerator for up to 3 days
- Place parchment paper between each crepe to prevent sticking
- Freeze unfilled crepes for up to 2 months
- Thaw overnight in the refrigerator before using
- Reheat in a warm pan before filling
Top Tip
Rest the batter for at least 30 minutes to allow the flour to hydrate fully Use a properly heated pan - test with a drop of water that should sizzle and dance Don't skip the butter between crepes - it ensures easy release and adds flavor Keep crepes warm in a low oven (200°F) while making the batch Practice the swirling technique - your first few crepes might not be perfect, and that's okay!
FAQ
What is the savory version of crepes called?
Savory Crepes Recipe are called "crêpes salées" in French cuisine. Unlike sweet crepes, these are typically made with buckwheat flour (called "galettes de sarrasin" or "galettes bretonnes") and are traditional to the Brittany region of France. They're served as a main course with hearty fillings like ham, cheese, and eggs.
Do the French eat savory crepes?
Yes, the French regularly eat savory crepes recipe, particularly for lunch and dinner. In France, savory crepes recipe are a staple of casual dining establishments called "crêperies." While sweet crepes are popular for dessert or snacks, savory crepes are considered a complete meal and are deeply embedded in French culinary culture.
What is the secret to great crepes?
The secret to great Savory Crepes Recipe lies in three key elements: proper batter rest time (at least 30 minutes), correct batter consistency (should be thin like heavy cream), and the right pan temperature (medium-high heat). Letting the batter rest allows the flour to fully hydrate, resulting in tender crepes that won't tear during cooking.
What is the most popular crepe filling in France?
The most popular Savory Crepes Recipe filling in France is "La Complète" - a combination of ham, grated Emmental or Gruyère cheese, and a sunny-side-up egg. This classic filling is found in virtually every crêperie across France and represents the perfect balance of traditional French ingredients.
Delicious,and Easy: Your Go-To Savory Crepes Recipe
Hey friends! Can I just say how excited I am to share this amazing savory crepes recipe with you? These savory crepes are seriously my go-to when I want to make something that works for literally any time of day - breakfast, lunch, dinner, or even those midnight cravings (we've all been there)!
Whether you're whipping these up for a cozy family dinner or hosting a fancy-pants weekend brunch, these savory crepes recipe will make everyone think you're a total kitchen pro! I'd love to hear about your own crepe adventures - drop a comment below with your favorite filling combinations! Let's inspire each other! 💕
If you loved making these Savory Crepes, why not try your hand at more delicious homemade treats? Our Mini Tarts Recipe is perfect for bite-sized indulgence, offering a crisp, buttery crust filled with your favorite sweet or savory flavors. For a light and airy dessert, the Classic Cream Puffs Recipe will have you whipping up delicate pastries filled with rich, creamy goodness. And if you're craving a timeless classic, the Classic Tiramisu Cake Recipe brings layers of espresso-soaked ladyfingers and velvety mascarpone together for an irresistible treat. Whether you're cooking breakfast, dessert, or something in between, these recipes will take your baking skills to the next level!
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Pairing
These are my favorite dishes to serve with Savory Crepes Recipe
Savory Crepes Recipe
Equipment
- Large mixing bowl For mixing batter
- Blender (optional) For smoother batter
- 10-inch non-stick crepe pan Or flat-bottomed skillet
- Rubber spatula For spreading and folding
- Ladle or ¼ cup measure For portioning batter
- Offset spatula For flipping crepes easily
Ingredients
Crepe Batter:
- 2 cups all-purpose flour Sifted
- 4 large eggs Room temperature
- 2 cups whole milk
- ½ cup water
- ¼ cup butter Melted
- ½ teaspoon salt
- 1 tablespoon fresh herbs Chopped (chives, parsley, thyme)
- ¼ teaspoon black pepper
Filling
- 8 slices ham Thinly sliced
- 2 cups Gruyère cheese Grated
- To taste black pepper Freshly cracked
- For garnish fresh herbs Chopped
Instructions
- In a large bowl or blender, whisk flour and eggs until smooth.
- Gradually add milk and water, whisking until combined.
- Stir in melted butter, salt, herbs, and pepper.
- Let the batter rest for at least 30 minutes.
- Heat a crepe pan over medium heat and brush lightly with butter.
- Pour ¼ cup batter into the pan and swirl to spread evenly.
- Cook for 1-2 minutes until edges brown, then flip for 30 seconds.
- Transfer to a plate and repeat with remaining batter.
- Place a crepe on a work surface, layer with ham and cheese.
- Fold in half, then in quarters, and return to pan to warm.
- Garnish with herbs and serve warm.
Notes
- Batter should be thin like heavy cream
- Rest batter at least 30 minutes
- Pan must be properly heated
- First crepe might not be perfect
- Can make batter night before
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