There are two types of crepes: sweet crepes and savory crepes. If you’re looking for a dessert crepe, or a sweeter one, you might load them with Nutella, fruit or powdered sugar, or simply drizzle them with a light syrup. If you love a savory crepe, we suggest looking no further than this recipe. While not necessarily traditional to how crepes are served in France, this take on the savory crepe is packed with nutrients and bursting with flavor, making them a hearty dinner to serve on a chilly evening. There are a few steps to these, but you’ll have them on the table in less than two hours, start to finish.
Ingredients for Savory Crepes
- Crepes: To make the actual crepes, you’ll be using eggs, 2% milk, melted butter, all-purpose flour and salt. This is similar to a traditional pancake, but they’ll be much thinner and lighter.
- Filling: For the savory filling, you’ll be chopping fresh asparagus, onion, mushrooms and rotisserie chicken, then sauteing everything in canola oil.
- Sauce: For the delectable sauce poured over the top of the crepe filling, you’ll be using butter, all-purpose flour, salt, pepper and 2% milk.
- Topping: Swiss cheese and part-skim mozzarella cheese are layered over the crepes before they’re baked.
Directions
Step 1: Start the crepe batter
In a large bowl, whisk the eggs, milk and butter.
Step 2: Add the dry ingredients
In a small bowl, combine the flour and salt, then add that to the egg mixture and mix well. Cover with plastic wrap and refrigerate for one hour.
Step 3: Make the crepes
Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour 1/4 cup batter into the center of the skillet, then, working quickly, lift and tilt the pan to coat the bottom evenly with batter. Cook the crepe until the top appears dry, then flip it and cook it 15 to 20 seconds longer. Remove the crepe to a wire rack. Repeat this with the remainder of the batter, being sure to grease the skillet as needed. When all the crepes are cooked and cooled, stack them with waxed paper or paper towels in between. Set the crepes aside while you make the filling and sauce.
Step 4: Saute the veggies, add the chicken
Using the same nonstick skillet, saute the asparagus and onion in oil until tender. Add the sliced mushrooms and cook two minutes longer. Remove the pan from the heat, and stir in the cubed chicken. Set aside.
Step 5: Make the sauce
In a small saucepan, melt the butter over medium heat. Stir in the flour, salt and pepper until smooth, then gradually add the milk. Bring this mixture to a boil, then cook and stir it for two minutes or until thickened.
Step 6: Assemble the crepes
Grease two 11×7-inch baking dishes, and preheat the oven to 350°F. Spread about 1/2 cup of filling down the center of each crepe, then top it with 2 tablespoons of sauce and one piece of Swiss cheese. Roll up the crepes and place them seam side down in the baking dishes. Sprinkle the top with mozzarella cheese.
Step 7: Bake the crepes
Bake, uncovered, for 20 to 25 minutes, or until the top is bubbly and golden.
Savory Crepe Variations
- Add more veggies: Sauteed red peppers, thin slices of potato or cubes of sweet potato would all be a lovely addition to these savory crepes.
- Swap out the meat: Swap out the rotisserie chicken and replace it with slices of steak, crumbled pork or slices of turkey sausage or breast meat.
How to Store Savory Crepes
Keep any leftovers in the pan they were baked in. Cover them with tin foil or plastic wrap, and keep them in the fridge. Consume any leftovers within three to four days.
How do you reheat savory crepes?
Reheat any leftovers by placing them in a baking dish and covering it loosely with tin foil. Pull them out of the oven when they’re warmed through to the inside, about 15 minutes.
Savory Crepe Tips
How do I flip crepes without them breaking or sticking?
The key to properly flipping a crepe is to be sure it’s actually ready to flip. You’ll know it’s ready when the surface looks dry and the edges are a golden brown. It will also begin to slightly curl away from the edge of the pan. You can flip crepes using a spatula or your hand. Additionally, make sure the skillet you’re using is properly greased.
How do I roll crepes without causing them to split?
Crepes generally won’t split if they were cooked properly and flipped at the right time, so getting that part down is key. It’s also important to be gentle with the crepes, as they are tender. After filling them, gently roll them together rather than pulling at them. This will help to keep the crepe intact.
What should I serve with this savory crepe recipe?
These are a dinner crepe, so serving them with roasted vegetables, a fresh green salad and a light dessert of berries and homemade whipped cream is a nice way to enjoy savory crepes.
