Savory Crepes

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How to make French savory crepes stuffed with ham, cheese, and egg, plus ideas for other traditional fillings, including vegetarian options.

Prep Time

15 mins

Cook Time

2 mins

Total Time

47 mins

Servings: 6 filled crepes*

Calories: 370 kcal

Course: Main Course, Breakfast, Dinner, Brunch

Cuisine: French

Ingredients

FOR THE CREPES:

½ cup all-purpose flour
½ cup white whole wheat flour or additional all-purpose flour
⅛ teaspoon kosher salt
2 egg at room temperature, large
1 ⅓ cups milk at room temperature, nonfat
2 tablespoons butter melted and cool to room temperature, plus additional for cooking, unsalted

FOR THE FILLING:

12 Black Forest ham about 9 ounces, thin slices; or prosciutto
6 ounces gruyere cheese slightly heaping 1 1/2 cups, shredded; or white cheddar cheese
6 egg large
kosher salt
black pepper cracked
chives chopped fresh

VARIATIONS (Add any of the following or swap for the ham):

spinach sautéed
vegetables leftover; chopped; roasted
mushroom sautéed
onion caramelized
turkey thinly sliced

Instructions

Cup of Yum

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!

Notes

*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.

Nutrition Information

Serving 1(of 6) Calories 370kcal (19%) Carbohydrates 20g (7%) Protein 28g (56%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 284mg (95%) Potassium 334mg (7%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 813IU (16%) Calcium 395mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 filled crepes*

Amount Per Serving

Calories 370

% Daily Value*

Serving	1(of 6)
Calories	370kcal	19%
Carbohydrates	20g	7%
Protein	28g	56%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	284mg	95%
Potassium	334mg	7%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	813IU	16%
Calcium	395mg	40%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.