20 Easy Savory Crepe Recipes

Basic Savory Crepe Batter (Makes 10-12 crepes)

Ingredients:

• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1½ cups (360ml) whole or 2% milk
• 2 tablespoons unsalted butter, melted (plus extra for cooking)
• ¼ teaspoon salt
• Optional: 1 tablespoon finely chopped fresh herbs (chives or parsley) for extra flavor

1. In a blender or large mixing bowl, combine the eggs, milk, melted butter, and salt. Blend or whisk vigorously until fully combined and frothy.
2. Add the flour (and herbs if using). Blend or whisk until the batter is completely smooth with no lumps. If whisking by hand, sift the flour first for best results.
3. Cover the batter and refrigerate for at least 30 minutes (or up to overnight). This resting period allows the gluten to relax, resulting in tender crepes.
4. When ready to cook, remove batter from fridge and give it a gentle stir. It should be thin like heavy cream—if too thick, add 1-2 tablespoons milk.
5. Heat an 8-10 inch non-stick crepe pan or skillet over medium heat. Add a small pat of butter and swirl to coat.
6. Pour about ¼ cup batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.
7. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip with a thin spatula.
8. Cook the second side for 30-60 seconds. Slide the crepe onto a plate.
9. Repeat with remaining batter, adding butter as needed and stacking crepes with parchment paper between them to prevent sticking.

Per plain crepe: Approximately 110 calories, 11g carbs, 5g protein, 5g fat.

1. Classic Ham & Cheese Savory Crepes

Ingredients (serves 4):

• 4 prepared basic crepes
• 8 thin slices good-quality ham (e.g., Black Forest or prosciutto)
• 1 cup (100g) grated Gruyère, Swiss, or sharp cheddar cheese
• Additional butter for the pan
• Optional: Dijon mustard for spreading

1. Prepare the basic crepes in advance and keep them warm or at room temperature.
2. Heat a large non-stick skillet over medium-low heat. Add a small pat of butter and swirl to coat.
3. Place one crepe in the pan. If using mustard, spread a thin layer over the entire crepe.
4. Sprinkle about ¼ cup grated cheese evenly over one half of the crepe.
5. Layer 2 slices of ham on top of the cheese.
6. Fold the crepe in half over the filling, then fold again into a quarter triangle.
7. Cook for 1-2 minutes on each side until the cheese is fully melted and the crepe is golden and slightly crisp.
8. Transfer to a plate and repeat with the remaining crepes.
9. Serve immediately while hot and gooey.

Per filled crepe: Approximately 350-450 calories, 25g protein, 20g fat.

2. Traditional French-Style Savory Crepes

Ingredients:

• Basic crepe batter (add 2-3 extra tablespoons milk for thinner texture)
• Your choice of simple fillings: grated cheese, sautéed mushrooms, ratatouille, or spinach

1. Prepare the basic batter but make it slightly thinner by adding extra milk.
2. Rest the batter as directed.
3. Heat the pan to medium-high for lacier edges.
4. Cook crepes very thin—aim for almost translucent.
5. Fill lightly with chosen ingredients while the crepe is still in the pan or after.
6. Fold into quarters or roll loosely.
7. Serve immediately for authentic French street-style experience.

Per plain thin crepe: Approximately 90-120 calories (plus filling).

3. Savory Breakfast Crepes with Eggs, Bacon & Cheese

Ingredients (serves 4):

• 4 prepared basic crepes
• 8 slices bacon
• 4 large eggs
• 1 cup shredded cheddar or Gruyère cheese
• Salt and black pepper to taste
• Butter for cooking

1. Cook the bacon in a skillet until crispy. Drain on paper towels and crumble into pieces.
2. In the same skillet (using some bacon fat for flavor), scramble the eggs over low heat until just set but still soft.
3. Stir half the shredded cheese into the scrambled eggs while warm so it begins to melt.
4. Season eggs with salt and pepper.
5. Warm a crepe in a clean skillet over medium heat.
6. Spoon ¼ of the egg-cheese mixture into the center, sprinkle with bacon.
7. Fold the crepe into a square or roll it up.
8. Top with remaining cheese, cover briefly to melt, then serve hot.

Per filled crepe: Approximately 450-500 calories, 25-30g protein.

4. Crêpe Complète (Ham, Gruyère & Egg)

Ingredients (per crepe):

• Basic crepe batter (freshly cooked in pan)
• 1-2 slices high-quality ham
• ¼ cup grated Gruyère cheese
• 1 fresh egg
• Butter for pan

1. Heat a large (10-12 inch) non-stick skillet over medium heat. Add a small pat of butter.
2. Pour ¼ cup batter and swirl quickly to form a thin crepe. Cook until the top is just set (about 1 minute)—do not flip yet.
3. Sprinkle the grated Gruyère in the center of the crepe.
4. Place ham slices on top of the cheese.
5. Carefully crack the egg directly onto the center.
6. Season the egg lightly with salt and pepper.
7. Fold the four edges of the crepe inward to form a square, leaving the yolk exposed.
8. Cover the pan for 1-2 minutes until the egg white is set and cheese melted. Yolk should remain runny.
9. Slide onto a plate and serve immediately.

Per crepe: Approximately 500-550 calories, 35g protein.

5. Vietnamese Banh Xeo Crispy Crepes

Batter (makes 4 large crepes):

• 1 cup rice flour
• ½ cup coconut milk
• 1 cup cold water
• ½ teaspoon turmeric
• ½ teaspoon salt
• 2 scallions, thinly sliced (optional)

Filling:

• 200g shrimp, peeled (or tofu for vegetarian)
• 200g thin pork belly slices (optional)
• 1 onion, thinly sliced
• 3 cups bean sprouts
• Vegetable oil for frying

1. Whisk all batter ingredients until smooth. Rest for 30 minutes.
2. Heat 1 tablespoon oil in a large non-stick pan over high heat.
3. Add portions of pork, shrimp, and onion. Sauté 1-2 minutes until partially cooked.
4. Pour ½ cup batter over the filling and swirl to spread thinly.
5. Scatter bean sprouts over one half.
6. Cover and cook 3-4 minutes until edges are crispy.
7. Uncover, cook another 2 minutes until bottom is golden and crisp.
8. Fold in half and slide onto plate. Repeat.
9. Serve with lettuce leaves, herbs, and nuoc cham dipping sauce.

Per serving: Approximately 400-500 calories.

6. Spinach-Infused Green Crepes with Pan-Roasted Vegetables

Batter addition: 1 cup cooked spinach, puréed and added to basic batter

• Filling for 4 crepes: 2 cups mixed mushrooms, 1 bell pepper, 1 onion, 2 cloves garlic, fresh ginger, soy sauce

1. Blanch or sauté spinach, purée, and mix into basic batter for vibrant green color.
2. Prepare and cook green crepes as usual.
3. Slice vegetables thinly. Heat oil in pan, add garlic and ginger, then vegetables.
4. Sauté until tender and slightly caramelized. Season with soy sauce.
5. Place filling in center of each green crepe.
6. Roll or fold and serve warm.

Per filled crepe: Approximately 250-350 calories, rich in vitamins A and C.

7. Mediterranean Olive Oil Crepes with Caramelized Onions, Spinach & Feta

Ingredients (serves 4):

• 4 basic crepes (replace butter with olive oil in batter if desired)
• 3 large onions, thinly sliced
• 5 cups fresh spinach
• 1 cup crumbled feta cheese
• Olive oil, salt, pepper

1. Heat 2 tablespoons olive oil in a wide pan over low heat.
2. Add sliced onions and a pinch of salt. Cook slowly for 25-35 minutes, stirring occasionally, until deeply golden and caramelized.
3. Add spinach in batches, wilting until reduced.
4. Season and mix in half the feta.
5. Warm crepes, fill with onion-spinach mixture.
6. Sprinkle remaining feta on top and fold.

Per crepe: Approximately 280-320 calories, good calcium and iron source.

8. Savory Crepe Cake with Cream Cheese & Pâté

Ingredients:

• 15-20 basic crepes
• 16 oz (450g) cream cheese, softened
• 8 oz (225g) liver pâté or chicken pâté
• Fresh herbs for garnish

1. Cook a large batch of crepes and let cool completely.
2. Beat cream cheese until smooth.
3. Place one crepe on a serving plate. Spread a thin layer of cream cheese.
4. Spread a thin layer of pâté over the cream cheese.
5. Top with another crepe and repeat layers.
6. Finish with a crepe on top. Wrap tightly and refrigerate 4+ hours.
7. Slice into wedges like a cake and garnish with herbs.

Per slice: Approximately 300-400 calories.

9. Fluffy Swedish-Style Crepes

Ingredients: Same as basic batter

1. Prepare basic batter but do not thin it further.
2. Heat a griddle or large pan over medium-low heat.
3. Use slightly more batter per crepe (⅓ cup) for thicker texture.
4. Cook slowly, allowing bubbles to form for fluffiness.
5. Flip gently when edges are set.
6. Serve with simple savory toppings like cheese, herbs, or smoked fish.

Per crepe: Approximately 130-150 calories.

10. Chickpea Flour Savory Crepes (Gluten-Free)

Batter (makes 6-8 crepes):

• 1 cup chickpea flour (besan)
• 1 cup water
• ½ teaspoon cumin
• ½ teaspoon turmeric
• Salt to taste
• Oil for cooking

1. Whisk chickpea flour with spices and salt.
2. Gradually add water, whisking to a smooth, thin batter.
3. Rest batter 20-30 minutes.
4. Heat a non-stick pan with a little oil.
5. Pour batter and swirl thinly.
6. Cook until edges lift, flip and cook other side.
7. Fill with cashew cream, sautéed mushrooms, or spinach.

Per filled crepe: Approximately 200-250 calories, 10-15g protein.

11. Buckwheat Galettes with Hummus & Mushrooms

Batter (makes 6 large galettes):

• 1 cup buckwheat flour
• 2 cups water
• Pinch salt

• Filling: 1 cup hummus, 2 cups sautéed mushrooms, greens

1. Whisk buckwheat flour, salt, and water. Rest overnight if possible for best flavor.
2. Heat a large pan, lightly oil.
3. Pour batter and spread very thin.
4. Cook until crisp edges form, flip carefully.
5. Spread hummus on one quarter, add mushrooms and greens.
6. Fold into a square and serve.

Per galette: Approximately 300-350 calories, high fiber.

12. Gluten-Free Veggie-Filled Crepes

1. Use chickpea or buckwheat batter from above recipes.
2. Sauté a mix of mushrooms, onions, spinach, and chickpeas with garlic and herbs.
3. Fill cooked crepes generously.
4. Return filled crepes to hot pan and cook 1-2 minutes per side for extra crispiness.

Per filled crepe: Approximately 250-300 calories.

13. Luxurious Seafood Crepes

Filling for 4 crepes:

• 300g mixed seafood (lobster, crab, shrimp)
• 1 cup sliced mushrooms
• Béchamel sauce made with Swiss cheese

1. Sauté mushrooms in butter, add seafood and cook briefly.
2. Prepare a light béchamel sauce and stir in grated Swiss cheese until melted.
3. Combine seafood mixture with cheese sauce.
4. Spoon filling onto crepes, roll tightly.
5. Place in baking dish, top with more sauce, bake 15 minutes at 180°C.

Per crepe: Approximately 450-600 calories, high protein.

14. Turkey & Mushroom Crepes with Sherry Cream Sauce

1. Sauté sliced mushrooms in butter until golden.
2. Add cooked turkey pieces.
3. Deglaze pan with ¼ cup sherry, reduce.
4. Stir in heavy cream and grated Parmesan until thickened.
5. Season and fill crepes.
6. Roll and serve with extra sauce.

Per crepe: Approximately 400 calories.

15. Mexican-Style Chicken Crepes

1. Cook shredded chicken with cumin, chili powder, garlic, and jalapeños.
2. Mix with shredded cheese.
3. Fill crepes and roll.
4. Place in baking dish, top with enchilada sauce or sour cream, bake until bubbly.

Per crepe: Approximately 400 calories.

16. Prosciutto & Gruyère Crepes

1. Warm crepe in pan.
2. Layer thin prosciutto slices and grated Gruyère.
3. Fold and cook until cheese melts completely.

Per crepe: Approximately 400 calories.

17. Hearty Baked Chicken & Cheese Crepes

1. Prepare filling with cooked chicken, sautéed mushrooms, black olives, and plenty of cheese.
2. Roll filled crepes tightly.
3. Arrange in baking dish, cover with cheese sauce or shredded cheese.
4. Bake at 180°C for 20-25 minutes until golden and bubbling.

Per crepe: Approximately 450 calories.

18. Quick Smoked Salmon Crepes

Ingredients (4 crepes):

• 4 crepes (cooled)
• 8 oz cream cheese
• 200g smoked salmon
• Fresh dill or capers

1. Spread cream cheese evenly over each crepe.
2. Layer smoked salmon slices.
3. Sprinkle dill or capers.
4. Roll tightly and slice into pinwheels or serve whole.

Per crepe: Approximately 350-450 calories, rich in omega-3.

19. Savory Crepes with Creamy Spinach & Cheese Filling

1. Sauté fresh spinach with garlic until wilted.
2. Mix with ricotta or cream cheese and Parmesan.
3. Season well.
4. Fill warm crepes, fold or roll.
5. Optional: top with light béchamel and bake briefly.

Per crepe: Approximately 300 calories.

20. Italian-Style Layered Crepe Manicotti (Crespelle)

Ingredients (serves 4-6):

• 10 basic crepes
• 2 cups ricotta cheese
• 1 cup grated Parmigiano-Reggiano
• 200g prosciutto or speck
• 2 cups béchamel sauce
• Optional: sautéed radicchio

1. Prepare a classic béchamel sauce with butter, flour, milk, and nutmeg.
2. Mix ricotta with half the Parmigiano and seasoning.
3. Spread a thin layer of béchamel in a large baking dish.
4. Lay a crepe flat. Spread ricotta mixture, add prosciutto and radicchio.
5. Roll the crepe loosely and place seam-side down in the dish.
6. Repeat with all crepes, arranging in rows.
7. Cover with remaining béchamel and sprinkle Parmigiano.
8. Bake at 180°C (350°F) for 25-30 minutes until golden and bubbling.

Per serving (2 crepes): Approximately 500 calories, 30g protein.