This savory crepe recipe is simple, yet so delicious. The batter can be prepped the night before, making the next morning a breeze! I learned this recipe from my friend’s grandmother, and it’s become my signature savory breakfast whenever my friends stay over!
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❤️ Why You’ll Love This Recipe
- You can make the batter ahead of time! To save some time in the morning, I like to make the crepe batter the night before. However, the batter can last in the fridge for up to 2 days!
- It’s versatile. My go-to fillings for savory crepes are either (1) ham and cheese, or (2) goat cheese, caramelized onions, sautéed spinach, but you can add whatever you like!
Looking for more breakfast ideas? Try my Filipino eggplant omelette!
Ingredients
To make homemade savory crepes, you’ll need the following ingredients:
- You can use any kind of milk here, whether it’s animal or plant-based!
- Make sure the egg and melted unsalted butter are both room temperature. If you add a cold egg to the butter, it will solidify the butter and make the batter chunky. But if that happens, it’s okay—throwing everything in the blender will fix it!
For the full list of ingredients and measurements, see the recipe card below.
💡Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to make Savory Crepes
Step 1: Whisk together all crepe batter ingredients until smooth (you can alternatively use a blender!). Cover and chill batter for 30 minutes, or up to 2 days.
Step 2: Heat skillet on medium heat and brush with oil. Pour 1/4 cup crepe batter, swirling it so it covers the entire bottom of the pan. Cook for ~1 minute, or until the edges are lightly golden and the top is dry. Flip and cook for another ~1 minute or until lightly golden brown. Transfer to plate, add fillings of choice, and enjoy!
For full instructions, see the recipe card below.
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Thank you so much! -Bianca ❤️
📖 Recipe
Savory Crepes
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Equipment
- medium mixing bowl or blender
- crepe pan or large non-stick skillet
- spatula
Ingredients
Crepe batter:
- ½ cup (62.5 g) all-purpose flour
- ¼ teaspoon (1.5 g) fine sea salt
- ½ cup (122 g) milk room temperature, any kind
- 1 (50 g) egg room temperature** see step 1
- 2 tablespoons (28 g) unsalted butter melted, room temperature
Filling ideas:
- ham + cheese, spinach, caramelized onions, goat cheese, scrambled eggs, etc.!
Instructions
Make the crepe batter:
- Note 1: For the smoothest consistency, use a blender. Note 2: If your egg is cold, it will solidify the melted butter and make the batter slightly chunky. You can use an immersion blender or regular blender to smooth it back out.In a medium mixing bowl, whisk together ½ cup all-purpose flour, ¼ teaspoon fine sea salt, ½ cup milk, 1 egg, and 2 tablespoons unsalted butter until very smooth. Be sure to break up as many flour clumps as possible. If there are still some clumps, letting the batter rest for a few minutes in Step 2 should help.
- Cover bowl and let batter chill in the fridge for 30 minutes (or up to 2 days). Resting the batter allows the flour to fully hydrate, resulting in tender crepes that are less likely to tear in the pan!
Cook crepes:
- Let crepe batter sit at room temp for at least 10 minutes at room temperature. Give it a quick whisk to smooth it back out. Tip: Finished batter should have a consistency similar to heavy cream. If it is too thick, whisk in a splash of milk.
- Heat crepe pan or large non-stick skillet on medium heat. Brush thin layer of oil, then pour about ¼ cup batter right in the middle of the pan. Immediately swirl pan to spread the batter to completely cover the bottom of the pan.
- Cook for about 1 minutes, or until the top of the batter looks dry, the edges are lightly golden, and the bottom is no longer sticking to the pan. Use a spatula to flip the crepe, then cook for another 1 minute, or until lightly golden brown. Transfer to a plate.
- Brush pan with more oil, then cook remaining batter. Stack the crepes on top of each other.
Assemble:
- To serve warm crepes, preheat oven to 350°F/177℃. Line your baking sheet with parchment paper. Alternatively, you can warm them up on a skillet.
- You can fill the crepes with whatever filling you'd like! I like to add the filling on one half of the crepe, then fold it into quarters. Here are two of my go-to filling ideas:(1) ham, egg, and cheese(2) goat cheese, caramelized onions, sauteed spinach
- Add crepes to lined baking sheet and bake for 5-10 minutes until warm. Enjoy!
Notes
- I like to store unfilled crepes layered between sheets of parchment paper in a sealable plastic bag. Keep in the fridge for up to 3 days or freezer for up to 3 months.
