Savory Crepes

Try savory crepes for dinner. Loaded with lots of cheese, chicken, mushroom, and healthy, vegetarian options you’ll reach for these as new favorites for dinner or brunch.

Staff Picks

Classic Crepes

Rating: 3.78 stars
13
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.

Chicken Crepes

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.

Gluten-Free Crepes

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

Ham and Egg Crepe Squares

Rating: 3.26 stars
7
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.

Spinach-Gruyere Gateau de Crepes

Rating: 3.66 stars
7
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.

Savory Crepes

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.

Crepes with Vegetables and Goat Cheese

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

Cannelloni Crepes

Rating: 3.68 stars
1
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Buckwheat Crepes with Eggs, Ham, and Gruyere

Rating: 3.59 stars
7
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.

Savory Crepe Rollups

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.

Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce

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.

Buckwheat Crepes with Mushroom Filling

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.
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Inspiration and Ideas

French Crepes

Crepes are pancakes all dressed up -- lacy, feather light, and elegant. The lightness doesn't come from the same chemical leavening or yeast that makes pancakes rise; on the contrary, crepe batter is too thin to hold the gas bubbles that result in the pancake's thickness. The secret lies in rotating the hot pan as soon as the batter hits it, creating a perfectly even, very thin layer that browns in less than a minute.Best of all, these delicate pancakes are versatile and adapt well to fillings both savory and sweet. Try using some of Martha's favorite fillings -- delicious blood oranges mixed with orange liqueur or creme fraiche and caviar. Crepes can be made ahead of time and frozen between layers of parchment paper for up to one month.

Potato and Caviar Crepes

Sauteed potatoes topped with caviar and plain yogurt make a rich filling for buttermilk crepes.