Savory Crepes

This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Crepe rollups make a tasty lunch, an eye-catching party appetizer, or a fun way to introduce "sushi" to the kids. Whichever variation you choose, Asparagus and Prosciutto or Smoked Salmon and Scallion, these salty bites are a treat.

Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.

A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel and sauteed spinach.

These warm and tender crepes are filled with roasted vegetables and goat cheese for a savory spin on a French favorite.

This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.

The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any time of day. Serve these rolled up or folded. This recipe is the base for our super-satisfying, cheesy Chicken Crepes.

The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.

This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).