If the sight of a crepe stand makes your heart leap, you’ll understand why savory crepes are so easy and rewarding to make at home. Tender crepes filled with melty cheese and thin slices of salty ham are a simple pleasure. They’re also hugely versatile — swap cheeses, meats, or vegetables to create your perfect combination.
With a blender and six basic ingredients you probably already have, you can whisk together crepe batter in about five minutes. For the best texture, chill the batter for at least an hour, then you’ll have two days to use it. It’s a little bit of Paris waiting in your fridge, ready to become a delicious meal whenever you like.
“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
Table of Contents
- Ingredients for Savory Crepes
- 6 Recipe Tips
- How to Store and Reheat
- What can you serve with crepes?
- How to Make Savory Crepes
- Savory Crepes Recipe
Ingredients for Savory Crepes
- Eggs: Large eggs give structure and richness.
- Whole milk: For a creamier batter; 2% also works.
- Water: A little water thins the batter to the right consistency.
- Butter: Melted and slightly cooled. Salted is fine; if using unsalted add a pinch more salt.
- All-purpose flour: Produces a classic crepe texture.
- Kosher salt: A small pinch to enhance flavor.
- Neutral oil (avocado oil suggested): For coating the pan.
- Gruyère or Comté: Melting, nutty cheeses work beautifully.
- Ham: Thin slices of Jambon de Paris or prosciutto are ideal.
6 Recipe Tips
- Rest the batter: Refrigerate at least 1 hour so the flour hydrates and the crepes stay tender.
- Even crepes: Swirl the pan right after pouring batter to form a thin, uniform circle. A crepe spreader helps but isn’t required.
- Confident flipping: Flip when the edges begin to brown. A thin metal spatula is easiest.
- Prevent sticking: Lightly oil the pan between crepes. Stack cooled crepes with parchment between them for storage.
- Sweet or savory: The batter works both ways — add 1–2 teaspoons sugar for sweet crepes.
- Make ahead: You can make unfilled crepes up to 2 days in advance and finish them when ready to serve.
How to Store and Reheat
Crepes store and reheat well, making them great for meal prep or leftovers:
- Refrigerate: Cool completely, wrap tightly, and refrigerate up to 2 days.
- Freeze: Layer cooled crepes with wax or parchment paper, place in a freezer bag, and freeze up to 1 month.
- Reheat from refrigerated:
- Oven: Warm on a parchment-lined sheet at 250°F for 10–12 minutes (covered with foil).
- Stovetop: Reheat individual crepes in a nonstick skillet over medium-low for 10–15 seconds.
- From frozen: Thaw in the refrigerator before reheating.
- Pro tip: For many savory fillings you don’t need to reheat—make crepes ahead, refrigerate, then fill and serve.
What can you serve with crepes?
Crepes pair well with a wide range of fillings and dishes. They’re excellent on their own or alongside brunch items. Try them with savory fillings like ham and cheese or sautéed mushrooms, or sweet fillings like lemon and sugar, Nutella, or fresh berries with whipped cream.
Savory Crepe Filling Ideas:
- Cheeses: Comté, Gruyère, Emmentaler, goat cheese, smoked mozzarella, or cheddar.
- Meats: Jambon de Paris, prosciutto, or other thinly sliced cured meats.
- Vegetables: Sautéed mushrooms, leeks, spinach, roasted seasonal vegetables, or sun-dried tomatoes.
- Garnishes: Minced chives, parsley, tarragon, or other fresh herbs.
Sweet Crepe Filling Ideas:
- Lemon wedges and granulated sugar.
- Nutella with a dusting of powdered sugar and cocoa powder.
- Fruit preserves with powdered sugar.
- Fresh berries with whipped cream, sweetened crème fraîche, or mascarpone, finished with powdered sugar.
- Layered with stabilized whipped cream to make a crepe cake for a spectacular dessert.
From lazy weekend brunches to quick weeknight dinners, savory crepes are adaptable and satisfying. They welcome whatever ingredients you have on hand, and the small pleasure of the first perfect flip never gets old. Try them and discover your favorite combinations.
How to Make Savory Crepes
Step 1: In a blender combine eggs, milk, water, melted butter, flour, and kosher salt. Blend until smooth, then refrigerate the batter for at least 60 minutes.
Step 2: Heat a 10-inch nonstick or crepe pan over medium heat until hot. Brush the pan with oil. Pour 1/4 cup (4 tablespoons) of batter into the center, tilt and swirl to spread it thinly and evenly. Cook 40–60 seconds until the top looks dry and the bottom is lightly golden (up to 2 minutes for a deeper color). Flip carefully and cook another 20–30 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes as you go.
Step 3 (assemble and finish): Preheat the oven to 350°F and line a baking sheet with parchment. On each crepe, sprinkle about 1/4 ounce shredded cheese on one half, add a slice of ham, then a little more shredded cheese. Fold the crepe into quarters and arrange on the baking sheet. Bake 8–10 minutes until heated through and the cheese is melted. Serve immediately.
Savory Crepes
Ingredients
- 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
- 4 ounces Gruyère 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, then blend until smooth (10–20 seconds). Refrigerate at least 1 hour.
- When ready to cook, heat a 10-inch carbon steel or nonstick pan over medium until hot. Brush a thin layer of oil on the pan.
- Pour 4 tablespoons (1/4 cup) of batter into the center; tilt and swirl to spread in a thin, even layer. Cook 40–60 seconds until the top looks dry and the bottom is lightly golden (or up to 2 minutes for deeper color). Flip and cook 20–30 seconds more. Transfer to a plate and repeat, stacking crepes as you go.
- To assemble: preheat oven to 350°F and line a baking sheet with parchment. On each crepe sprinkle about 1/4 ounce shredded cheese on one half, top with a slice of ham and another 1/4 ounce of cheese. Fold into quarters and place on the baking sheet. Bake 8–10 minutes until hot and the cheese is melted. Serve immediately.
Notes
- Oil is a convenient alternative to butter for cooking crepes because butter can burn; if you use butter, clarifying it raises the smoke point.
- Chilling the batter lets the flour absorb liquid; leftover batter keeps up to 2 days refrigerated.
- Store cooked, unfilled crepes layered between parchment in a sealed bag up to 2 days in the fridge or freeze up to 1 month.
- Leftover filled crepes should be cooled completely and refrigerated up to one day; reheat at 350°F for about 10 minutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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