Savory Crepes are a delicious way to bring a little French-inspired cooking into your kitchen. These thin, delicate crepes make a wonderful alternative to traditional pancakes when you’re craving something that isn’t sweet. They’re versatile, easy to customize, and can be served for breakfast, brunch, lunch, or even a light dinner.
One of the things I love about crepes is how many different ways you can enjoy them. Fill them with scrambled eggs and cheese for a satisfying breakfast, add sautéed mushrooms and spinach for a flavorful vegetarian option, or use ham and cheese for a classic savory combination. You can also experiment with fresh herbs, roasted vegetables, and other favorite ingredients to create something completely your own.
The secret to making crepes successfully is getting the batter thin enough to spread easily in the pan. A smooth batter and a lightly buttered cooking surface help create those delicate, flexible crepes that are easy to fold or roll around your favorite fillings. A nonstick crepe pan is a handy kitchen tool for making thin crepes and other breakfast favorites. A good nonstick surface makes it easier to spread the batter and turn each crepe without tearing.
Savory crepes are also a wonderful recipe to prepare when you’re entertaining. Set out a selection of fillings and let everyone make their own combination. Cheese, cooked vegetables, eggs, and herbs offer plenty of possibilities, making crepes a fun addition to brunch or a casual gathering.
If you’re looking for more breakfast inspiration, explore the Breakfast Recipes collection. You’ll find plenty of ideas for starting the day, from comforting egg dishes to pancakes and other homemade favorites.
Whether you serve them simply or add a generous filling, savory crepes are a delicious way to enjoy a versatile homemade recipe. Once you get comfortable making them, you can experiment with different flavors and create a combination that suits your taste.
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Savory Crepes
- Total Time: :30
- Yield: 4 1x
Ingredients
Crepes
- 2 eggs
- 2/3 cup nonfat milk
- 1/2 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon salt (optional)
- 1 cup whole wheat flour
- Cooking spray
Filling
- 4 cups broccoli florets
- Cooking spray
- 1/2 small onion, small dice
- 8 slices deli ham (1/2 ounce each), diced
- 4 egg whites
- 1/4 cup fat-free half and half
- 1/4 teaspoon ground black pepper
- 1/4 cup shredded Parmesan cheese
Instructions
- Whisk all the crepe ingredients together in a large bowl except for the cooking spray. Blend the mixture in a blender or with an immersion blender. Let the crepe batter rest at room temperature for 20 minutes.
- Add cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan.
- Pour 1/4 cup of the crepe batter to thinly coat the bottom of the pan. Let the crepe cook until the edges begin to brown. Using a spatula, flip the crepe and continue to cook for another minute. Slide the crepe on to a plate and continue this process to make 8 crepes.
- Steam the broccoli florets in the microwave or in a sauce pan in an inch of water. Steam until the florets are fork tender.
- Add cooking spray to a nonstick sauté pan over medium-high heat. Sauté the onion and ham until the onion is soft and beginning to caramelize.
- Add the steamed broccoli, and using a spatula, break the broccoli up into small pieces, stirring it with the ham and onions.
- In a small bowl, whisk together the egg whites, fat-free half and half, and pepper. Add the mixture and the Parmesan cheese to the vegetables and stir to scramble.
- Fill and roll each crepe with ½ cup egg and vegetable scramble.
Notes
- Choices: 1½ Starch, 1 Vegetable, 2 Lean Protein, 1 Fat
- Prep Time: :20
- Cook Time: :10
- Category: Side Dish
- Method: Stove Top
- Diet: Diabetic