One of the most fun dinners I’ve cooked in a long while is Savory Crepes. Tender crepes filled with melty cheese and savory ham, topped off with a sunny, runny-as-you-please egg, every bite takes me back to the Paris café where I first fell in love with this French mainstay.
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The café is called Breizh and is so legit, I once spotted French actress Marion Cotillard two tables away (Ben wouldn’t let me take her picture, and I’m still un peu miffed about it).
Savory crepes are called galettes in France and are traditionally made with buckwheat flour (David Lebovitz has a fantastic recipe for Breizh’s exact crepes in My Paris Kitchen).
They originate from a region called Bretagne (Brittany), which is also known for its butter and seafood. It’s a delicious place.
Buckwheat makes scrumptious French savory crepes (er, galettes), but as I learned after multiple failures, buckwheat batter it is incredibly finicky, even for someone who owns a crepe pan.
Solution: this recipe for EASY, savory stuffed crepes that brings a taste of France home to your kitchen.
It’s a little less authentic but a whole lot more doable.
So doable, that I managed to whip up an entire batch while sipping what I will only reveal was more than one glass of rosé.
- This simple savory crepe batter is adapted from my Strawberry Crepes and comes together in your blender in minutes (or by hand with a whisk and some enthusiasm).
- Crepe batter can be made up to a day in advance and stored in your refrigerator.
- Cooked crepes are also storage friendly. Make a big batch, fill only what you’ll eat tonight, then tomorrow you can cook up a fresh batch in minutes.
Future You is already feeling magnifique about this plan!
How to Make Savory Crepes
I’ve suggested what is a traditional savory crepe filling in France—la crêpe complete, a crepe “complete” with ham, gruyere cheese, and egg—but you can vary your filling to your heart’s (or your refrigerator content’s) desire.
See more suggested savory crepe fillings below.
In France, crepes are traditionally served for lunch or dinner.
Since this is a savory crepe recipe with eggs, however, I give you full permission to make savory crepes for breakfast too!
Crepe Cooking Methods
Once the crepes are ready to be filled, you have two options for methods to add the filling:
- On the Stove. This is the French method. You place a cooked crepe in a warm skillet, then add the ham, cheese, and egg right on top of it. I prefer this method because it gives you the most control over the egg (and a properly cooked egg can make or break your crepe!).
- In the Oven. You can cook up to 6 crepes on two separate sheet pans by assembling them directly on the pan, then popping them into the oven. This method is nice in that you can cook more crepes at once, but you don’t get *as* consistent results with the eggs.
When it is just Ben and myself, I love serving these crepes hot from the stove and we eat them sitting right in the kitchen between batches.
If you are cooking for more than two and want everyone to eat at the same time, the oven method will likely be better for you.
- Crepe Batter. Flour, eggs, milk, butter, and salt make up our light and tasty crepe batter. To bump the nutrition content, I used a combination of all-purpose flour and white whole wheat flour, but you could use only all-purpose flour if you prefer.
- Ham. Thinly-sliced black forest ham is a scrumptious addition to our crepe filling. It’s protein-packed, lightly smoky, and pairs wonderfully with the cheese and egg.
- Cheese. Either gruyere or white cheddar cheese will melt to gooey perfection and provide an earthy, nutty complement to the ham and egg.
- Eggs. Top the filling with a flavorful, runny egg for pure savory bliss! Plus, eggs are rich in vitamins A and B2, protein, good cholesterol, and choline.
- Chives. For a mild onion flavor and sprinkle of color.
- Add the crepe batter ingredients to a blender.
- Blend until smooth, then transfer the mixture to a bowl. Let sit for 30 minutes or refrigerate for up to 24 hours.
- Melt butter in a warmed nonstick pan.
- Stir the batter, then pour a small amount into the pan.
- Lift and swirl the pan to distribute the batter evenly.
- Let cook for about 1 minute, then flip. Remove the crepe to a plate, and repeat with the remaining batter.
- Skillet Method: Add a cooked crepe to a buttered skillet over medium heat. Top the crepe with the ham and cheese.
- Crack the egg on top.
- Fold in four edges of each crepe to make a square. Cover and cook for about 3 minutes.
- Remove to a plate and top with salt, pepper, and chives.
- Oven Method: Place 6 cooked crepes on a baking sheet. Top each crepe with ham, cheese, and a cracked egg. Fold in 4 edges of each crepe to make a square. Bake at 375 degrees F for 7 to 10 minutes. ENJOY!
Traditional Crepe Fillings
- Breakfast Crepes. Wrap all your favorite breakfast ingredients into a crepe for a hearty and delicious treat. Bacon or sausage, eggs, and cheese would be bright and filling to start your day.
- Vegetarian Savory Crepes. Have leftover roasted or sautéed veggies in the refrigerator? Toss them into your crepes for a healthy meal.
- Lemon and Sugar. Lemon and sugar are a scrumptious, classic pairing for sweet crepes.
- Spinach and Mushrooms. A nutritious and simple vegetarian combination that tastes divine.
How to Store and Reheat Crepes
Cook a big batch of crepes, fill only what you need tonight, then save the rest (unfilled) for a fast meal you’ll spend all of tomorrow anticipating.
- To Store. Refrigerate leftover unfilled crepes in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm crepes in a skillet on the stovetop over medium-low heat or in the oven at 350 degrees F.
Meal Prep Tip
Prepare the crepe batter as directed up to 1 day in advance, and store the crepes in an airtight storage container in the refrigerator. When you’re ready to cook, prepare your filling ingredients, and follow either the stovetop method or oven method as directed.
Leftover crepes make a fabulous sweet treat. Fill leftover crepes with your favorite jam, berries and whipped cream, caramel sauce, chocolate, or chocolate hazelnut spread.
Recommended Tools to Make this Recipe
- Crepe Pan. The best tool for making perfect crepes!
- Thin Spatula. This thin, metal spatula is ideal for flipping the crepes.
- High-Powered Blender. Can be used for making batter, smoothies, and so much more.
In France, traditional savory crepes are called galettes. They are generally made with buckwheat flour and can feature a wide range of savory toppings, such as ham, mushroom, and spinach.
No, you do not need a crepe pan to make these savory crepes. A regular nonstick pan will work fine.
Yes, you can make the crepes up to 2 days in advance. Then, you can add the filling and finish the cooking just before serving.
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FOR THE CREPES:
FOR THE FILLING:
- 12 thin slices black forest ham or prosciutto about 9 ounces
- 6 ounces shredded gruyere cheese or white cheddar cheese slightly heaping 1 1/2 cups
- 6 large eggs
- Kosher salt
- Cracked black pepper
- Chopped fresh chives
VARIATIONS (Add any of the following or swap for the ham):
- Sauteed spinach
- Leftover chopped roasted vegetables
- Sauteed mushrooms
- Caramelized onions
- Thinly sliced turkey
- Prepare the crepe batter: In a high-powered blender, place the all-purpose flour, whole wheat flour, and salt. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter.
- Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover, and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)
- Cook the crepes: Heat an 8-inch or 10-inch nonstick crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt.
- Give the batter a big stir (if it’s still in the blender, transfer it to a mixing bowl first). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a slightly thicker, but easier to flip crepe).
- Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer. The amount of batter you need will vary based on your skillet size; adjust as you go.
- Let the crepe cook on the first side until it looks dry on top, about 1 minute. Flip the crepe over. (I use this thin metal spatula) to loosen the edges then quickly and carefully finish the job with my fingers. BE CAREFUL and proceed at your own risk. The pan is hot.) Let the crepe cook on the other side for 15 to 30 additional seconds, just until set. The crepe will look very slightly golden brown on each side. Transfer to a large plate. The first crepe never turns out and will need to be discarded (this also happens to the pros, don’t fret). Repeat with remaining batter, adding more butter to the skillet as needed. You’ll get better and better as you go.
- Cook the Crepes – FRENCH SKILLET METHOD (recommended if you don't mind batches): Melt a little butter in the skillet over medium heat. Place one cooked crepe on the skillet with the underside (side with larger bubbles) facing up. Arrange 2 slices of the ham (about 1 3/4 ounces) in the center so that they overlap slightly, then sprinkle with 1 ounce (about a heaping 1/4 cup) shredded cheese.
- Carefully crack an egg into the center (I find it easiest to crack each in a small bowl, then carefully pour it in) then with the back of a fork, gently spread the whites out a bit to help the egg cook more evenly.
- Fold over 4 edges of the crepe by about 1 inch to create a square. Cover the skillet with a lid and let cook until the whites are just set and the yolk is still nice and runny (or until it is cooked to your liking), about 3 minutes. Slide onto a plate and sprinkle with a little bit of salt and pepper and fresh chives.
- Cook the Crepes — OVEN METHOD (decent results; good for larger batches): Preheat the oven to 375 degrees F. Divide 6 crepes onto two sheet pans (they may overlap at the edges somewhat at this point). On top of each crepe, place two slightly overlapping pieces of ham and 1 ounce (slightly heaping 1/4 cup) shredded cheese. Crack an egg in the center (I find it easiest to crack each in a small bowl, then carefully pour it in). With the back of a fork, spread out the whites. Fold four edges over to create a “square.” At this point, none of the crepes should overlap. Bake the crepes until the egg is done but still soft and runny (or cook to your liking), about 7 to 10 minutes (there can be a lot of variation depending upon your oven and how the egg is spread, so check in often). Sprinkle lightly with salt, black pepper, and chives. Enjoy!
- *Yield: for me, this battered yielded 7 crepes, including the discard crepe. If you use a smaller skillet or less batter per crepe, you may have a crepe or two extra. These can be saved for 1 to 2 days in the refrigerator, or serve them for dessert topped with whipped cream and berries, jam, sugar and butter, or caramel sauce.
- TO STORE: Refrigerate leftover crepes in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm crepes in a skillet on the stovetop over medium-low heat or in the oven at 350 degrees F.
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