Best 16 Savory Crepes Recipes

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING

Steps:

• Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
• In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
• In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
• Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
• To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
• Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
• Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
• Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING

Steps:

• Make crêpes:
• In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
• Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
• Make filling:
• In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
• Preheat oven to 200°F..
• In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
• Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

SAVORY CREPES FLORENTINE

Steps:

• To prepare the filling:.
• In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
• To prepare the sauce:.
• Melt the butter in a heavy medium size saucepan over moderate heat.
• Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
• Slowly blend in the milk and bring to a boil, stirring constantly.
• Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
• Remove from the heat and stir in the cheese, white pepper, and mace.
• One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
• Spoon 3 to 4 tbls.
• of filling down the center, then fold the sides over.
• The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
• Preheat the oven to 350*F.
• Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
• Pour the sauce over all; top with the Parmesan cheese.
• At this point, the crepes can be stored.
• refrigerate in the baking dish, tightly covered, for up to 24 hours.
• (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
• Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
• run them under the broiler until browned-2 to 3 minutes.
• Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
• Enjoy!
• Serves 6.

SAVORY SHRIMP CREPES

Steps:

• Thaw shrimp as directed on bag.
• Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
• Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
• In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
• Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
• Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

SAVORY CHICKEN CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
• Season chicken cutlets with salt and pepper.
• Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
• Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
• Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
• Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
• Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
• Bake in the preheated oven until cheeses melt, 5 to 10 minutes.

SAVORY STUFFED CREPES

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
• Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
• Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
• Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
• Bake 5 min. or until cheese is melted.

LOW-CARB SAVORY BREAKFAST CREPES

Steps:

• Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
• Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
• Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
• To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

SAVORY FRENCH CREPES

Steps:

• Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
• Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

SAVORY WESTERN CREPES

Steps:

• Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
• Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
• Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
• Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
• Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)

Steps:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

SAVORY MUSHROOM, SPINACH AND PARMESAN CREPES

Steps:

• Preheat broiler on max. Combine crepe ingredients in bowl; mix until creamy. Let sit 30 min. Meawhile, prepare garnish and filling. Heat butter in a non-stick, medium-sized skillet under medium-high heat until foamy. Coat bottom of pan. Prepare the onion garnish. Place onion rings in hot pan, adding salt and pepper to season, sauté until caramelized. Remove the onions and set aside. Add the diced onions through rosemary to same pan and sauté two minutes or until onions color. Add the mushrooms, sauté for another four minutes or until tender. Add the spinach,combine well, sautéing until the spinach starts to wilt. Remove the mixture from pan and place in a bowl, cover, and set aside. Heat butter in a large non-stick skillet under medium-high heat. Once butter foams, turn to coat the pan and pour off any remaining butter into filling mixture. Combine and cover. Taking pan off the stove and holding it with one hand, pour a pancake-sized amount of crepe batter into pan and immediately start rotating pan to spread batter about the bottom of pan. Put the pan back on the stovetop and watch the batter set and the edges of crepe start to brown. Flip the crepe over and do the other side. When done, put on plate. Return pan to stove and spray. Repeat process until you have enough crepes. Spray a 13 x 9 baking dish and set aside. Scoop about three or four tablespoons of mixture onto the middle of a crepe and spread in a line along the diameter. Sprinkle about two tablespoons of cheese over the filling and roll up, placing crossways in the prepared dish. Repeat with 8 crepes (or however many you can/want to make). Sprinkle the top of the crepes with the remaining cheese. Place in the oven under the broiler for a few minutes, or until the cheese starts to take on a golden-brown color. Remove from the oven and plate two crepes per plate, topping with the caramelized onions and scallions. Serve and enjoy.

SAVORY ZUCCHINI CREPES

Steps:

• Combine first 2 ingredients and stir until egg-like consistency is reached. (if mixture does not gel, microwave a little and stir again).
• In separate bowl mix dry ingredients, then add flax mix, zucchini, & water. Mix well. it will be fairly runny.
• Heat nonstick skillet over high heat. coat with cooking spray. pour thin layer mixture in pan, swirl to get it as thin as you can. you may have to gently redistribute zucchini a bit.
• Flip when brown. this goes really fast. edges may be a little crispy or have little air holes - that's good.
• if you want to treat this like a crepe, during cooking on the second side, top with savory crepe fillings, like spinach & cheese, then at the last few seconds fold in half!
• When both sides are nice & brown, serve & enjoy!
• Serve hot or cold.

SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE

Steps:

• Combine flour and salt in a bowl.
• Mix in the egg.
• Add coffee and coffee essence.
• Beat until smooth.
• Leave to stand in the fridge for 20-30 minutes.
• Beat the batter again just before using.
• Brush the omelette or crepe pan with a little oil and head over a high heat.
• Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
• Cook for 1.5 minutes, flip and cook until golden brown.
• Repeat a bunch of times, stacking them and keeping warm.
• Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
• Stif in the grated zucchini and tomatoes.
• Cook for 6 - 8 minutes.
• Stir in the yogurt and mint. Season to taste.
• Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
• Sprinkle the cheese over the pancakes.
• Place under a hot broiler until the cheese is melted and serve immediately.

SAVORY SOUTHWESTERN CREPES

Steps:

• In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
• Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
• In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
• In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
• To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.

SAVORY CREPES

Steps:

• Sift together in a bowl the dry ingredients. Whisk in separate bowl milk, eggs and oil. Blend or whisk milk mixture into the flour mixture until smooth. Consistency should be runny and thin. Heat pan on stove until hot, but not smoking. Use a thin coat of butter if desired. Lift pan off burner and tilt slightly while pouring in enough batter to thinly coat bottom. Swirl pan so that batter spreads evenly. Cook until edges begin to brown. Flip crepe and cook other side until browned.