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Easy Savory Crepes Recipe

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Thin, tender savory crepes that are light yet satisfying and perfect for any meal. Easily customizable with a variety of fillings, they offer a simple and elegant dish made from pantry staples.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6–8 crepes
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons olive oil or melted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried herbs (such as thyme or oregano, optional)
  • 1 cup sautéed vegetables (spinach, mushrooms, bell peppers) (optional)
  • 1/2 cup shredded cheese (optional)
  • 1/2 cup cooked chicken or plant-based protein (optional)
  • 2 tablespoons cream or sauce of choice (optional)

Instructions

  1. In a bowl, whisk together flour, eggs, and a small amount of milk until smooth. Gradually add remaining milk while whisking to avoid lumps.
  2. Stir in olive oil, salt, black pepper, and dried herbs if using. Let batter rest for 10–15 minutes.
  3. Heat a non-stick pan over medium heat and lightly grease it.
  4. Pour about 1/4 cup batter into the pan, swirling to form a thin layer.
  5. Cook for 1–2 minutes until edges lift and bottom is lightly golden, then flip and cook for another 30–60 seconds.
  6. Repeat with remaining batter, stacking crepes on a plate.
  7. Add desired fillings to one side of each crepe, fold or roll, and return briefly to the pan to warm if needed.
  8. Serve immediately.

Notes

  • Use gluten-free flour for a gluten-free version.
  • Substitute milk with plant-based alternatives for dairy-free crepes.
  • Add fresh herbs like parsley or chives for extra flavor.
  • Include grated cheese in the batter for a richer taste.
  • Store in the refrigerator for up to 3 days with parchment between layers.
  • Freeze for up to 2 months and thaw before reheating.

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