Savory French Crepes (Printable)
Thin, tender crepes filled with cheese, ham, spinach, and herbs for a flavorful meal.
# What You'll Need:
→ Crepe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
05 - 1/4 teaspoon salt
→ Savory Filling Options
06 - 1 cup grated Gruyère or Swiss cheese
07 - 4 slices cooked ham, chopped
08 - 1 cup sautéed mushrooms
09 - 1 cup fresh spinach leaves
10 - 2 tablespoons chopped fresh chives or parsley
11 - Freshly ground black pepper, to taste
# Directions:
01 - Whisk together flour and salt in a bowl. Create a well in the center, add eggs, then gradually whisk in milk until smooth. Stir in melted butter and let the mixture rest for 10 minutes.
02 - Warm a nonstick skillet or crepe pan over medium heat and lightly brush with melted butter.
03 - Pour about 1/4 cup of batter into the pan, swirling to cover the bottom evenly. Cook for 1 to 2 minutes until edges lift and underside is golden brown.
04 - Flip the crepe and cook for an additional 30 to 45 seconds. Remove to a plate, placing parchment paper between each crepe to prevent sticking.
05 - Sprinkle cheese and selected fillings over half of each crepe. Fold in half, then fold in half again to form a triangle shape.
06 - Return filled crepes to the skillet, cover, and heat gently for 2 to 3 minutes until cheese melts and fillings are warmed through.
07 - Plate crepes immediately and garnish with fresh herbs and freshly ground black pepper.
# Expert Advice:
01 -
- This recipe feels like sharing a secret with a friend because it’s endlessly adaptable and always turns out perfectly tender crepes.
- I love how quickly it comes together, making it my go-to for breakfast or a light dinner that impresses without stress.
02 -
- Letting the batter rest is essential—it allows the gluten to relax so your crepes stay tender and don’t tear when folding.
- I discovered that using a good nonstick pan and just the right amount of butter is the game changer for perfectly golden, easy-to-flip crepes.
03 -
- If your batter seems too thick, add milk gradually until it flows easily but isn’t watery.
- The secret to beautiful crepes is a very hot pan and a quick swirl—anything too cold or slow makes crepes tough or patchy.