Simple Savoury Crepe

A simple savoury crepe recipe is indispensable! After all, crepes always felt like such a fancy meal to enjoy only at a brunch restaurant. However, they’re surprisingly easy to make at home. Today, I’ll show you everything you need to know to make a simple savoury crepe! I am confident that homemade crepes will become a new brunch favourite for you too – perhaps for special occasions such as Christmas brunch entertaining or maybe just a weekend breakfast highlight any time of year!

This post was sponsored by the Egg Farmers of Ontario; as always, all opinions are genuine.

What is a Crepe? And How are Crepes Different Than Pancakes?

A crepe is a thin pancake that often includes five simple ingredients: eggs, milk, flour and butter and salt. That’s right, simple ingredients and they’re simply delicious. That’s my favourite kind of cooking. Originating in France, crepes are traditionally either sweet or savoury. Unlike pancakes, crepes don’t include a leavening agent like baking powder or baking soda. Uniquely, crepes are made with a higher egg-to-flour ratio than pancakes.

Here's a Savoury Crepe recipe you need to add to your brunch repertoire! Click To Tweet

Can you Prep Crepe Batter Ahead of Time?

Yes, you can absolutely prepare your crepe batter ahead of time. In fact, you can store it in the fridge for up to two days. As a general rule, when making crepes, allow your batter to rest for at least 30 minutes; but one or two hours is ideal. This is beneficial for relaxing the gluten (a stretchy protein found in wheat, rye and barley) and yielding tender crepes. Additionally, the longer the rest period, air bubbles created during mixing can rise to the surface and escape, giving less leavening and thinner crepes.

Here are steps for whisking eggs, adding milk and your flour! Simple savoury crepes for the brunch win! 

What are Top Simple Savoury Crepe Fillings?

Savoury Crepes are perfect vehicles for a vast combination of veggies, meats/cheeses and toppings like fresh herbs, microgreens and of course, maple syrup. Use your fridge as inspiration for what can be included! You can see our Dietetic Directions Instagram reel for today’s savoury crepe recipe. Lastly, I love topping my crepe with fresh arugula, pure Canadian maple syrup and a balsamic glaze finish.

Here’s a savoury Crepe filled with leftover veggies from my dietitian fridge! 

Ideas for Simple Savoury Crepe Fillings?

Veggie Fillings:

• Sautéed mushrooms, bell peppers, spinach, arugula, tomatoes, asparagus, zucchini, caramelized onions, leeks, carrots, broccoli, roasted peppers, sundried tomatoes, olives, etc.

Cheese:

• Brie, feta, Swiss, cheddar, gouda, mozzarella, goat cheese, smoked cheese, cream cheese, vegan cheese, lactose free, etc.

Proteins:

• Chicken, ham, seafood, scrambled eggs, black beans, roast beef, turkey, bacon or prosciutto, etc.

Toppings:

• Canadian Maple syrup, balsamic glaze, arugula or microgreens and fresh herbs like parsley, chives and green onions.

What’s the Role of Eggs in Crepes?

Eggs are a crucial component in making delicious, light and tender crepes. Firstly, eggs act as a leavener or gentle raising agent to prevent dense crepes. Therefore, eggs help crepes to fluff up by trapping the air bubbles created by the liquid expanding as batter is heated. Additionally, the fat in egg yolks yields tender crepes by coating the gluten in the flour.

Are Eggs Nutritious?

Eggs are a nutritious wonder and all for only 70 calories and 6 grams of protein. As a dietitian, I recommend clients avoid skipping the yolk since this is where you get half the protein and most of the nutrition! As well, the myth of cholesterol in foods has been debunked, which has thankfully liberated this once villainized food and instead highlighted eggs as a heart healthy option. Similarly, we also receive 14 essential nutrients in eggs such as choline, which supports brain functioning, iron and lutein, which is key for eye health.

Andrea shares her pregnancy super foods! Eggs are included as a choline powerhouse! 

How to Store Leftover Simple Savoury Crepes?

Importantly, after you’ve made your savoury crepes, store leftovers in the fridge for around 3 to 4 days. However, ensure your crepes are cooled first before separating them with parchment paper or simply folding them and placing one on top of the other. Then, when ready to enjoy, you can simply heat your crepes on a fry pan, add your desired fillings and they’re ready to devour!

Can I Freeze Crepes?

Yes you can freeze your homemade savoury crepes. Firstly, to freeze, let crepes cool completely then stack with a layer of wax paper between each crepe to prevent sticking. Transfer to a freezer bag and freeze for up to a month. Let them thaw in the refrigerator or at room temperature before reheating. Finally, be sure to utilize our Freezer Inventory Sheet so you remember to use them up in your meal planning.

Simple Savoury Crepe Recipe:

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• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Serves: 6

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Ingredients:

• 3 eggs, whisked
• 1 1/3 cup 1% milk
• 1 cup all-purpose flour
• 3-4 tbsp cooled, melted butter or neutral-tasting oil
• ¼ tsp Kosher salt

Optional: Fresh herbs like chives or scallions added to batter

Savoury Fillings I used:

• Feta cheese
• Sautéed peppers, tomatoes and mushrooms
• Pre-cooked chicken
• Olives and scallions 

Toppings: Fresh arugula, Canadian Maple syrup and a balsamic glaze finish

Simple Savoury Crepe Directions:

1. In a large bowl, mix together eggs and milk until smooth consistency.
2. Gradually whisk in flour with the egg and milk mixture.
3. Add your cooled, melted butter or oil to the crepe mix. Whisk all ingredients until well combined and smooth consistency.
4. Lightly grease a 6” non-stick crepe pan or non-stick fry pan on medium heat.
5. Use a ½ cup measuring cup to ladle batter onto warm skillet. Tilt the pan so batter covers the pan evenly. Use a spatula to raise the corners if they are thinner to prevent burning.
6. Next, cook for 30 seconds to 1 minute on one side. Flip crepe and cook the other side until golden. This could be around 15 seconds or 30 seconds depending on thickness of crepe and heat of your pan. Transfer cooked crepes to a plate to cool.
7. Then, to make a savoury crepe, place your cooked crepe down and gently warm each side for about 30 seconds. Next, add cheese, sautéed veggies and protein on top of the cheese to help it melt. Use your flipper to flip the other half of the crepe over the fillings so it’s closed.
8. Finally, garnish your stuffed savoury crepe with fresh arugula, leftover sautéed veggies and a drizzle of maple syrup and balsamic glaze.

Simple Savoury Crepe

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Simple Savoury Crepes are a win for breakfast, lunch or dinner! They're fleixble to use leftover veggies, protein and cheeses!

Print

Ingredients

• 3 eggs, whisked
• 1 1/3 cup 1% milk
• 1 cup all-purpose flour
• 3-4 tbsp cooled, melted butter or neutral-tasting oil
• ¼ tsp Kosher salt
• Optional: Fresh herbs like chives or scallions added to batter
• Savoury Fillings I used:
• Brie cheese
• Sautéed peppers and mushrooms
• Sliced ham
• Green onions and chives
• Toppings: Fresh arugula, Canadian Maple syrup and a balsamic glaze finish

Instructions

1. In a large bowl, mix together eggs and milk until smooth consistency.
   Gradually whisk in flour with the egg and milk mixture.
2. Add your cooled, melted butter or oil to the crepe mix. Whisk all ingredients until well combined and smooth consistency.
3. Lightly grease a 6” non-stick crepe pan or non-stick fry pan on medium heat.
4. Use a ½ cup measuring cup to ladle batter onto warm skillet. Tilt the pan so batter covers the pan evenly.
5. Use a spatula to raise the corners if they are thinner to prevent burning.
6. Next, cook for 30 seconds to 1 minute on one side and flip crepe and cook the other side until golden, this could be around 15 seconds or 30 seconds depending on thickness and heat of your pan. Transfer cooked crepes to a plate to cool.
7. Then, to make a savoury crepe, place your cooked crepe down and gently warm each side for about 30 seconds. Next, add cheese, sautéed veggies and protein on top of the cheese to help it melt. Use your flipper to flip the other half the crepe over the fillings so it’s closed.
8. Finally, garnish your stuffed savoury crepe with fresh arugula, leftover sautéed veggies and a drizzle of maple syrup and balsamic glaze.