Savory Crepes Any Filling Wellplated Com

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!

The Ingredients

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.

The Directions

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.

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.

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.

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.