Savory Crepes

Savory Crepes are hearty, satisfying and lick your plate delicious!

These Savory Crepes are the perfect hearty breakfast, brunch, lunch or dinner that taste decadently rich and gourmet but are deceptively healthy and easy!  They area stuffed with bacon, feta, and veggies, fresh herbs and cheese all doused in guilt free Greek Yogurt Hollandaise Sauce.  These Savory Crepes are perfect for special occasion brunches or whenever you want to treat you are your family right.  

 

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WHAT ARE SAVORY CREPES CALLED IN FRENCH?

Savory crepes are also known as savoury galettes. In French, it’s crêpes salées. But by whatever name you call them, you will LOVE these Savory Crepes!  See reasons below, or my preferred method – sink your teeth into one…

Why Savory Crepes are the BEST!

These Savory Crepes are sooooo good.  Like, all 12 crepes disappeared in 1 day good.  So good the leftovers kept calling me from the fridge.  I couldn’t refuse their siren calls.  Either I’m a lightweight or these breakfast crepes are just too good to refuse.  I think  you know the answer…

I didn’t stand a chance against the savory crepes mind games of “eat me, eat me” because I absolutely adore savory crepes!  because:

1. Savory Crepes are an excuse to wrap all sorts of savory eats inside a thin pancake – and let’s be honest – what isn’t better nestled inside a pancake?!
2. They taste gourmet and even sound gourmet but they are the easiest breakfast to whip up – ever – put all the ingredients in a blender and – blend!  To fill, simply saute veggies for 3-5 minutes – that’s it for Breakfast Crepes in minutes!
3. You can eat Savory Crepes for breakfast, lunch or dinner (or in my case, I ate these crepes for all 3!) without feeling guilty and instead LOVING every second!
4. I get all nostalgic and filled with warm fuzzies because Savory Crepes were served at my bridal shower over 8 years ago.  My dear friends seriously went above and beyond, whipping up every savory crepe imaginable.  So I can’t help but think of savory crepes and the generous feast of both food and friendship (and if you’ve read “My Love Story” – you’ll have an even better idea why).
5. They usually involve cheese.

HOW ARE SAVORY CREPES DIFFERENT FROM SWEET CREPES?

Both savory and sweet crepes are made with:

• flour
• milk
• water
• eggs
• butter
• salt

Sweet crepes are then made “sweet” with the addition of sugar and vanilla extract. Sweet crepes are perfect for breakfast or dessert and feature fillings such as fruit, whipped cream, Nutella and really anything else that satisfies your sweet tooth. If you love sweet crepes, you will love my Pumpkin Crepes or Carrot Cake Crepes!

Savory crepes, on the other hand, can be served for breakfast, lunch or dinner and feature filings like meat, cheese, vegetables and spices. The great thing about crepes is that they’re versatile. You can certainly enjoy sweet fillings wrapped up in a savory crepe too. It will still taste great!  But for the best savory crepes, you want to start with this Savory Crepes recipe!

Ingredients for Savory Crepes

Did I mention these Savory Crepes had cheese?  2 types of cheese?

AND crispy bacon?!

AND  fresh vegetables? (okay maybe you aren’t as excited about that one, but you will be once you taste these!)

Put them all together and you have crisp tender asparagus, zucchini and bell peppers spiced with paprika, garlic, fresh basil and parsley, mixed with bacon, feta and Monterrey Jack cheese then wrapped in a velvety thin breakfast crepe…

And then doused in smooth, creamy, Dijon, lemon, cumin, paprika spiced SKINNY hollandaise sauce!  and of course if you want to live on the crazy side, there is also my decadently rich 5 Minute Blender Hollandaise Sauce.

Texture upon texture, flavor upon flavor, spice upon spice.  These Savory Crepes are just too good to refuse.

CAN I MAKE CREPES GLUTEN FREE?

Yes, you can make crepes gluten free! Savory crepes are often made with buckwheat instead of flour.  Buckwheat comes from a seed, not a grain, so it’s naturally gluten free. You can also substitute the flour with gluten-free flour such as baking 1 to 1 flour.

HOW TO MAKE SAVORY CREPES

• Crepes Batter: 
  • Add milk, flour, eggs, butter, salt to your blender and blend until smooth, take care not to over-blend so it becomes super liquidy.
  • Store batter in the refrigerator to thicken up while you chop your vegetables and prepare your Hollandaise Sauce.
• Make Crepes: 
  • Heat a non-stick skillet over medium high heat. It is ESSENTIAL to use a nonstick skillet otherwise the batter will stick and you will be left with a gooey mess.
  • Brush the skillet with softened butter then pour ¼ cup crepe batter into the center of the pan then swirl to spread out evenly.
  • Cook for approximately 20 seconds per side or until golden and the top of the crepe appears dry.   This may take longer depending on how thin you have spread the batter and how hot your pan actually is.
• Crepe Filling:
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat.
  • Once very hot, add garlic and vegetables and saute for 3-5 minutes, depending on how crisp you like your vegetables.  I like mine more crisp-tender, then tender-crisp, but it is totally personal preference.
  • Season with paprika, salt, pepper and red pepper flakes.
  • Once vegetables are crisp-tender, stir in basil, parsley, and bacon, then stir in Monterrey Jack cheese until melted, followed by feta.

Savory Crepe Variations

Savory Crepes are wonderfully versatile.  Try any of these filling ideas and mix and match to create your favorite:

• melt cream cheese with any fillings to create a creamy filling
• try any cheeses such as mozzarella, Parmesan, Gruyere, Gouda, pepper Jack, ricotta
• shredded or rotisserie chicken
• chicken, mushrooms, cheese
• spinach
• mushrooms (and Gruyere)
• sun-dried tomatoes
• chicken and broccoli
• chicken and pesto
• spinach, artichoke and brie or mozzarella
• ham, Swiss/Gruyere and asparagus
• eggs, Swiss and ham or bacon
• eggs and smoked salmon (and ricotta)
• shrimp crepes with asparagus
• steak and veggie crepes
• tomato, basil, goat cheese
• Italian sausage, spinach and tomatoes
• ricotta, spinach, Parmesan
• taco filling

HOW SHOULD I SERVE MY CREPES, FOLDED OR ROLLED?

Even though crepes can be delicate, they are flexible, so you can fold them or roll them – it is a matter of personal preference.

How To Roll Crepes:

• Place your crepe on a plate
• Add your fillings from top to bottom through the center
• Grab the left or right edge of your crepe and fold it to the center, just past your fillings
• Tuck and roll the crepe until the remaining side is completely underneath your fillings
• Devour!

How to To Fold Crepes:

• Place your fillings across the top half of your crepe
• Grab the bottom half and fold it over the top half until the edges match up perfectly
• Take one corner edge and fold it across the middle of your crepe until both corner edges meet
• Devour!

HOW DO I KEEP CREPES WARM?

If you’re cooking savory crepes for a large group of guests and need to keep the crepes warm, you can place them in a low-temperature oven.  Preheat your oven to 200 degrees F and place a baking sheet inside.

As you cook your crepes, place them on the baking sheet without touching until your batter is gone. If you are making a mountains of crepes, then place parchment paper between each crepe while stacking them on the baking sheet.

CAN I MAKE CREPES AHEAD OF TIME?

Yes! The batter, crepes and filling can all be made ahead of time.

• make ahead crepe batter:  you can make the batter and store it overnight in the refrigerator for quick savory crepe making in the morning.  Simply seal your bowl of batter with plastic wrap before putting it in the refrigerator. Be sure to cook your crepes within a couple of days.
• make ahead crepes: cook the crepes according to directions then stack on a plate with parchment in between each crepe.   Cover tightly with foil or plastic wrap and refrigerate for up to five days.
• make ahead crepe filling:  you can make the crepe filling 100% ahead of time then reheat gently on the stove or microwave until ready to us.

HOW DO I STORE CREPES OVERNIGHT?

The key to storing savory crepes correctly is to wrap them securely so they don’t dry out.

• To store cooked crepes in the refrigerator:
  • Layer crepes in between wax or parchment paper
  • Securely wrap the crepe stack(s) in plastic wrap
  • Place wrapped stacks in zip bags or airtight containers
  • Consume within 5 days
• To store cooked crepes in the freezer:
  • Layer crepes in between wax or parchment paper
  • Securely wrap the crepe stack(s) in plastic wrap
  • Place wrapped stacks in zip bags and squeeze out any excess air or place in an airtight container
  • Label and store for up to 2 months

HOW DO I REHEAT COOKED CREPES?

From refrigerator to counter to tongue:

• Remove crepes from the refrigerator
• Place on kitchen counter and allow to come to room temperature (about one hour prior to serving)
• Fill and serve

From refrigerator to skillet:

• Remove crepes from the refrigerator
• Lightly spray skillet with oil or lightly butter your skillet
• Place crepes in skillet one at a time
• Heat for about 30 seconds (or until warm), flipping half-way through

From refrigerator to microwave:

• Place small stack of crepes on a microwave-safe dish
• Cover with a microwave lid (If you don’t have one, cover with another microwave-safe plate. This is to prevent the crepes from drying out while reheating.)
• Heat for about 15 seconds or until warmed through

How to Reheat Frozen Crepes

From the freezer:

• Place crepes in the refrigerator overnight to thaw
• Remove from the refrigerator
• To heat in the microwave:
  • Place small stack of crepes on a microwave-safe dish
  • Cover with a microwave lid (If you don’t have one, cover with another microwave-safe plate. This is to prevent the crepes from drying out while reheating.)
  • Heat for about 15 seconds or until warmed through
  • Alternatively, you can heat from frozen and increase time to 25 seconds per crepe
• To heat in the skillet:
  • Remove crepes from the refrigerator
  • Lightly spray skillet with oil or lightly butter your skillet
  • Place crepes in skillet one at a time
  • Heat for about 30 seconds (or until warm), flipping half-way through

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

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Cheese Grater

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Savory Crepes with Greek Yogurt Hollandaise Sauce

Savory Crepes are hearty, satisfying and lick your plate delicious! They are the perfect hearty breakfast, brunch or lunch that taste decadently rich and gourmet but are deceptively healthy and easy!  They area stuffed with bacon, feta, and veggies, fresh herbs and cheese all doused in guilt free Greek Yogurt Hollandaise Sauce.  These Savory Crepes are perfect for special occasion brunches or whenever you want to treat you are your family right.  

Servings: 12 crepes

Total Time: 30 minutes mins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

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Ingredients

CREPES

• 1 1/2 cups flour
• 1 cup milk
• 1/2 cup warm water
• 4 eggs
• 2 tablespoons butter, melted (4T if you want to get crazy)
• 1/2 teapsoon salt

CREPE FILLING

• 1 tablespoon olive oil
• 1/2 lb. asparagus, sliced into ½ inch pieces
• 1 cup portabella mushroom, sliced
• 1 yellow pepper, chopped
• 1 zucchini, sliced and halved
• 1 shallot, diced
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper plus more to taste
• 1-8 – 1/4 teaspoon red pepper flakes
• 2 teaspoons fresh basil, minced
• 2 teaspoons fresh parsley, minced
• 6-8 strips bacon, cooked and crumbled
• 1 cup shredded Monterey jack cheese
• 1/3 cup feta

TOPPINGS

• 1 Recipe Guilt Free Greek Yogurt Hollandaise Sauce
• 4 Roma tomatoes, chopped
• avocado (optional)

Instructions

• To make the crepes, add all of the crepe ingredients to a blender and blend until smooth. Store in the refrigerator while you chop your vegetables and prepare your Hollandaise Sauce. Once Hollandaise is prepared, keep warm on low heat, stirring occassionally.
• Meanwhile, to make the crepe filling, heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, add garlic and vegetables and saute for 3-5 minutes, depending on how crisp you like your vegetables. Season with paprika, salt, pepper and red pepper flakes. Once vegetables are crisp-tender, stir in basil, parsley, and bacon, then stir in Monterey Jack cheese until melted, followed by feta. Turn heat off and cover to keep warm while you make your crepes.
• To cook the crepes, heat a non-stick skillet over medium high heat. Brush with butter then pour ¼ cup crepe batter into the center of the pan then swirl to spread out evenly. Cook for approximately 20 seconds per side or until golden.
• To assemble, fill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.

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