Ah, crepes—those thin, delicate pancakes that wrap around flavors like a warm hug. Whether you’re a seasoned crepe maker or a nervous newbie, there’s something undeniably magical about creating them.
Imagine this: the sizzle of batter hitting the pan, the gentle bubbles forming as the edges crisp to perfection.
It’s like a culinary symphony in your kitchen. And let’s be honest, who doesn’t love food that can be breakfast, lunch, or dinner?
These 17 savory crepe recipes will take you on a flavor journey—one filled with melty cheese, hearty meats, and vibrant veggies. Funny enough, I used to think crepes were only for dessert.
Oh, how wrong I was! The savory delights waiting for you are as varied as the toppings on a New York pizza—or perhaps more so.
So, grab your skillet and get ready for a dinner adventure, because these crepes are about to become your new favorite go-to meal. And if you spill a bit of batter along the way, well, isn’t that just part of the fun?
Steps
- Blend the crepe batter ingredients (eggs, milk, water, melted butter, flour, and salt) in a blender until smooth. Let the batter chill in the refrigerator for at least one hour to achieve the best texture.
- To cook the crepes, heat a nonstick skillet over medium heat and lightly coat it with oil. Pour 1/4 cup of batter into the center of the pan and swirl to form a thin circle. Cook until the top appears dry and the bottom is lightly golden, then flip and cook for an additional 20 to 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Preheat the oven to 350°F. Place shredded cheese on one half of each crepe, add a slice of ham, and sprinkle with more cheese. Fold the crepes into quarters and arrange them on a baking sheet. Bake for 8 to 10 minutes until the crepes are heated through and the cheese is melted, then serve immediately.
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/4 cup water
- 2 tablespoons melted butter
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon kosher salt
- Avocado oil or another neutral oil, for coating the pan
- 4 ounces Gruyère or Comté cheese, finely shredded
- 8 thin slices of ham, such as Jambon de Paris or Prosciutto
FAQ
- Can I prepare the savory crepe batter in advance?
- Yes, you can make the crepe batter ahead of time. Store it in the refrigerator for up to 2 days. This allows the flour to fully absorb the liquid, resulting in more tender crepes.
- What is the best way to prevent the crepes from sticking together?
- To prevent sticking, oil the pan between each crepe. Once cooked, stack them with parchment paper in between. This ensures they remain separate and are easy to manage later.
- Can I freeze leftover crepes, and how should I reheat them?
- Absolutely, you can freeze crepes. Stack them with wax paper in between, place in a freezer bag, and freeze for up to a month. Thaw in the refrigerator and then reheat using a non-stick skillet or in the oven.
- What type of cheese is recommended for savory crepes?
- Gruyère or Comté cheese is ideal due to its melting properties and nutty flavor. However, you can experiment with any of your favorite melting cheeses.
- Is it necessary to reheat the crepes before serving?
- For this savory crepe recipe, reheating isn’t always necessary. You can prepare them up to 2 days in advance, store them in the refrigerator, and fill them just before serving.
Tips
- Allow Batter to Rest: For optimal crepe texture, let the batter sit in the refrigerator for at least an hour. This resting period helps the flour fully absorb the liquid, making the crepes tender and more pliable.
- Achieve Even Crepes: Immediately after pouring the batter into the pan, swirl it to spread evenly into a thin layer. While a crepe spreader can help, with practice, you can achieve the same result by simply rotating the pan.
- Confidently Flip Crepes: Wait until the crepe’s edges start to brown slightly before flipping. Use a thin spatula or, if you’re comfortable, your fingers to flip the crepe smoothly and without tearing.
- Prevent Sticking: To avoid sticking, oil the pan between each crepe. This not only helps in cooking but also allows you to stack cooked crepes without them sticking together. If storing, layer parchment paper between crepes to keep them separate.
Equipment
- Blender – For mixing the crepe batter.
- Crepe Pan or Nonstick Skillet – A 10-inch pan is recommended for cooking the crepes.
- Crepe Spreader – Optional, but can help in spreading the batter evenly.
- Thin Metal Spatula – Useful for flipping the crepes.
- Parchment Paper – For lining the baking sheet and separating crepes for storage.
