When most people think about crepes, they think of sweet treats filled with Nutella and other decadent dessert-like toppings.
However, savory crepe fillings are just as delicious and just as popular! In France, where crepes were invented, some histories speculate that savory crepes were actually invented first.
Making savory crepes is a great idea for lunch, brunch, dinner, or even a quick snack. You can stick to traditional fillings such as ham and cheese or get creative with whatever you want.
Here are some filling ideas that can help you plan your next meal.
Crepes are a surprisingly low-effort but high-reward dish to make for breakfast.
This recipe combines all of your favorite breakfasts into one meal thanks to a tasty, savory filling that contains scrambled eggs, crispy bacon, and plenty of melty cheese.
Tip: If you’re in a rush, an easy way to make crepe batter is to just mix all the ingredients together in a blender. Another time-saving tip is to make your batter the night before.
Do you have leftovers in your fridge, but you don’t want to make the typical leftovers sandwich? Use them up with this recipe!
The filling calls for pre-cooked chicken, diced mushrooms (or your choice of vegetables), sour cream, and plenty of shredded cheese.
Start by making the crepes and mixing the filling together. Spoon the filling into the crepes, roll, and bake covered in cheese until the cheese melts!
This recipe uses one of the most traditional savory crepes fillings that people in Brittany, the region of France famous for its crepes, adore.
Although it substitutes traditional buckwheat batter for a more manageable one using white flour, the authenticity is still there.
Once you cook your crepes, place ham and cheese in the center. Fold the edges to make a square, then crack an egg and let it cook until it sets.
This recipe is a great idea for a vegetarian lunch or snack. The melted cheese adds a comforting flavor to the earthy, sometimes bitter flavors of spinach.
The trick is to cook the filling ahead of time so that it has time to cook completely without burning the crepes.
While this recipe calls for goat cheese if you find the flavor of goat cheese too intense, use feta or cream cheese instead.
This crepe recipe takes the flavor of the dish to the next level thanks to the addition of heavy cream to tie the filling together.
Sauteed mushrooms and spinach feel rich and indulgent with a splash of heavy cream or crème freche (if you really want to feel French).
Tip: Both mushrooms and spinach release a lot of water as they cook, which is why you should prepare the filling before assembling the crepes to prevent soggy pancakes.
This savory crepe recipe uses one of the most traditional fillings in France, ham and cheese. It’s easy to see why this filling combination is so popular.
The cheese melts perfectly around the savory chunks of ham for a snack that screams comfort food.
While this recipe calls for Gruyere cheese, you can use any mild cheese that melts easily. Don’t skip on the Dijon mustard even if you don’t like mustard, it adds a bit of funk to the dish.
Most savory crepe dishes rely on the filling to build the flavor of the dish.
However, this recipe builds flavor directly into the batter! Just grate cheddar cheese while you’re mixing up the crepe batter for a melty, savory, delicious vegetarian dish.
A simple filling of just sour cream and scallions completes the dish.
Tip: Use high-quality cheddar (for example, from the brand Cabot) for this dish since there are so few ingredients.
Savory crepes are delicious, but what if you still need something that will satisfy your sweet tooth? In that case, make this recipe, which combines sweet and savory fillings.
The best part is that you get to save yourself a lot of work by setting up a crepe-filling station. Just make the batter, set out the toppings, and let everyone build their own crepes!
Use shredded cheese, chopped-up ham, and eggs for the savory toppings, and plenty of fresh fruit for the sweet ones.
The day after Thanksgiving comes with the age-old dilemma—what to do with all that leftover turkey? Once you’re tired of reheated turkey and turkey sandwiches, use turkey in savory crepe filling recipes such as this one.
This recipe combines sliced cooked turkey with sliced mushrooms and plenty of herbs to make a savory filling.
Then, envelop it in a milk-based sauce flavored with mustard and Parmesan cheese, finish cooking in the crepes, and serve.
Who says that you have to stick to tradition when making savory crepes? Adding plenty of seafood makes this the perfect summer dish.
It comes together easily and brings the flavors of the ocean to your plate.
To make this dish, cook the shrimp and scallops in butter, then finish in a sauce made of butter, white wine, mushrooms, and cheese. Make the crepes, assemble with the filling, and serve with the reserved sauce.
Many savory crepe recipes call for ham, cheese, eggs, and other animal products. Luckily, this recipe is thinking about the vegans that love soft pancakes as well.
Even the batter is vegan and grain-free thanks to the batter which is made out of chickpea flour, tapioca flour, and plenty of water.
The filling is packed with flavor and protein thanks to the addition of cooked chickpeas and mushrooms. The key to pulling off these delicious savory crepes is adding plenty of spices like cumin and smoked paprika.
These dinner crepes are a great dish to serve if someone in your house can’t eat gluten or you’re trying to cut back for health reasons.
Like the above recipe, the gluten-free batter uses chickpea flour and water, but this recipe adds grated onion, garlic, and chopped herbs to make the batter super tasty.
For the filling, sauté spinach and mushrooms.
You can use cashew cheese sauce if you’re vegan or regular cream cheese if you’re not to bind the filling together.
Once you master the ideal savory crepe batter, then putting together a quick and easy dinner is as easy as looking in your fridge and seeing which ingredients you can use for the filling.
The main difference between savory crepe batters and sweet crepe batters which are more common is that savory batters don’t contain sugar at all.
That doesn’t mean this batter is flavorless. Instead, add plenty of salt and a few cracks of black pepper to fill it with flavor, then top with your choice of vegetables, deli meat, and cheese.
Even though this crepe recipe is packed with plenty of flavorful ingredients in the filling, including ham, spinach, and sliced mushrooms, mild-flavored Swiss cheese is the real star of the show.
The cheese melts into the filling, enveloping all the other flavors, and you can even melt some on top of the crepe for extra oomph.
Tip: Skip the spinach or the mushrooms if you’re serving picky eaters. The recipe is delicious enough with just ham and cheese.
You already know that ham, cheese, and egg are a great combination for any breakfast food, but have you ever tried putting them into a crepe? Together, they form the filling for one of the most iconic crepe recipes.
All you have to do is make the batter, cook the crepes, and then assemble.
This recipe uses sliced ham and cheese as the base of the filling. You can use any melty cheese, from Gouda to Brie.
Then, crack an egg in the center, fold over the edges, and cook in a covered pan.
Are you looking for an elegant dinner that’s still easy to prepare? Look no further than these salmon and spinach crepes.
Flaky, buttery salmon fillets pair well with the mild flavors of baby spinach.
A creamy sauce of butter, whole milk, and lemon juice ties the whole dish together when it bakes.
Tip: To make this dish even easier, ask the fishmonger to prepare the boneless skinless salmon fillets for you so you don’t have to clean the fish.
17. Asparagus Crepes
In the spring, take advantage of the narrow window of time when asparagus is in a season by putting it into every dish imaginable!
Once you get tired of asparagus soup, risotto, and other classic recipes, try this asparagus crepe recipe.
The filling is super simple and only requires asparagus. Cook the crepes, roll up the asparagus and bake.
For a real kick of flavor, make a sauce out of egg yolks, lemon juice, and spices, then coat the baked crepes.
Want to know a secret? Even though this recipe is called “breakfast crepes,” they are delicious enough to have for lunch, dinner, and any other time of day.
It’s just that the combination of sharp melted cheddar and delicious eggs makes them the perfect way to fuel the beginning of your day.
The secret ingredient in this dish? Plenty of chopped chives (or green onions if you can’t find chives). Chives add a kick of freshness to the batter and when sprinkled on top.
This is another one of those great crepe ideas that use a non-traditional filling to make a great-tasting meal. Besides shrimp, you will need mushrooms, flour, and plenty of herbs to make the filling.
The secret to this tasty filling is to cook the ingredients in plenty of butter, which brings out the best of the mushrooms and shrimp.
The butter also forms the base for the roux which makes up the creamy filling sauce.
The French may have invented crepes, but the Italians certainly know how to make a mean savory pancake.
This traditional dish, called crespelle con radicchio di Treviso, taleggio, e speck, comes from Northern Italy.
The delicious filling uses bitter radicchio, taleggio cheese, and speck, cured ham for South Tyrol.
If you can’t find some of these ingredients, use substitutes! Use endive instead of radicchio, prosciutto or ham instead of speck, and any cheese instead of taleggio
- 2 large eggs
- 1 ¼ c milk
- ¾ c all-purpose flour
- 1 tbsp white sugar
- ½ tsp salt
- 1 tbsp butter, or as needed
- Beat 2 eggs with an electric mixer in a bowl. Do this until the mixture thickens and turns a bright yellow color, which should take 3-5 minutes. Add in 1 ¼ cups of milk.
- In a separate bowl, combine the dry ingredients: flour, sugar, and salt. Sift them to prevent clumping.
- Combine the wet ingredients with the dry and mix until the batter is smooth.
- start cooking the pancakes. Heat a greased griddle to medium-high heat. Using a spoon or a ladle, scoop several tablespoons of batter per pancake and drop it on the griddle. Cook on each side for 1-2 minutes, until lightly browned, then repeat for the other side.