Savory Crepes Recipe
These easy and delicious savory crepes are perfect for breakfast, lunch, or dinner. Made with a herb-infused batter and filled with ham and gooey Gruyère cheese, they bring a touch of French cuisine to your table.
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
Nutrition
Serving: 150gCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 480mgPotassium: 190mgFiber: 1gSugar: 4gVitamin A: 600IUVitamin C: 1mgCalcium: 220mgIron: 2mg
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