Savory Crepes

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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!

Prep Time10

Cook Time25

Chill Time30

Total Time1 5

Course: Breakfast

Cuisine: American, French

Servings: crepes

Calories: 139kcal

Author: Bianca Fernandez

Equipment

Ingredients

Crepe batter:

½ cup all-purpose flour
¼ teaspoon fine sea salt
½ cup milk room temperature, any kind
1 egg room temperature** see step 1
2 tablespoons unsalted butter melted, room temperature

Filling ideas:

ham + cheese, spinach, caramelized onions, goat cheese, scrambled eggs, etc.!

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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!

Video

Notes

Storage Instructions:

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.

Nutrition