Ah, the savory crêpes! They have that little something that makes them irresistible. Easy to prepare, infinitely customizable, perfect for a quick lunch or a gourmet dinner. If you’re here, it’s because you’re looking for original ideas (or you want to impress at your next crêpe night). Good news: you’re in the right place! Get your skillet ready; we’re starting with simple, tasty recipes full of tips for savory crêpes that pack a punch.
Classic savory crêpe with ham and cheese
Let’s start with the basics, the crêpe with ham and cheese. Simple? Yes. But if you master it, you have a reliable recipe.
What you need:
- 2 slices of white ham
- 100 g of grated Gruyère (or Comté if you want to show off)
- 1 egg
- Butter (because fat is life)
- Salt, pepper
How to do it:
- Heat your crêpe pan and lightly butter it.
- Place your precooked crêpe and crack the egg in the center.
- Gently spread the egg white with a spatula without touching the yolk.
- Add the ham, the grated cheese around the egg, a little salt, pepper, and fold the edges into a square.
- Let cook until the cheese is well melted.
Tip: for an even more indulgent effect, leave the yolk runny. It always has a nice effect when it oozes onto the plate!
Breton galette with buckwheat, egg, and cheese
Let’s move on to the Breton galette, the authentic, the real deal. If you’ve never tried it, you’re missing out.
The ingredients:
- 1 buckwheat galette
- 1 egg
- 1 slice of raw ham
- 50 g of grated Emmental
- A knob of salted butter
Preparation:
- Butter your pan (generously, okay, it’s a Breton galette, not a green salad).
- Place the galette and crack the egg on top.
- Sprinkle with cheese, add the raw ham, and fold the edges to expose the egg.
- Let it brown for a few minutes.
Breton tip: add a little melted salted butter just before serving. You’ll see, it’s a taste sensation.
Crêpe with spinach, feta, and walnuts
Looking for something a bit lighter? Here’s a vegetarian recipe that combines the crunch of walnuts and the freshness of feta.
Ingredients:
- 1 handful of fresh spinach
- 50 g of crumbled feta
- A dozen walnut halves
- A drizzle of olive oil
- Salt, pepper
Preparation:
- Sauté the spinach in a pan with a drizzle of olive oil.
- Place them on a warm crêpe, add the feta and the walnuts.
- Fold the crêpe into a triangle and leave to heat for another minute for the feta to become slightly melted.
Tip: a drizzle of honey on top can add an irresistible sweet-and-savory touch.
Crêpe with chicken, mushrooms, and cream
A classic for quick dinners: the chicken crêpe. It’s easy, fast, and always delicious.
What you need:
- 150 g of chicken breast
- 100 g of button mushrooms
- 20 cl of crème fraîche
- A little chopped parsley
- Salt, pepper
How to do it:
- Cut the chicken into small pieces and sauté it in a pan with the sliced mushrooms.
- Add the crème fraîche, salt, pepper, and let simmer for 5 minutes.
- Fill your crêpe with this preparation, fold it, and sauté it for 2 minutes in the pan to get it nicely browned.
Extra idea: a bit of grated Parmesan on top before serving. Wow effect guaranteed.
Crêpe with smoked salmon and cream cheese
The combination of smoked salmon and cream cheese is like bread and butter: timeless.
Ingredients:
- 2 slices of smoked salmon
- 100 g of cream cheese (like Philadelphia)
- A bit of dill
- Lemon juice
- Pepper
Preparation:
- Spread cream cheese on your crêpe.
- Lay the smoked salmon on top.
- Drizzle with lemon juice, add dill, and a twist of pepper.
- Roll the crêpe like a wrap and cut into pieces for a stylish appetizer.
Tip: you can replace the cream cheese with horseradish cream for a spicier flavor.
Vegetarian crêpe with grilled vegetables and pesto
A recipe full of colors and flavors for those who love vegetables.
Ingredients:
- Zucchini, bell peppers, grilled eggplants
- 2 tablespoons of pesto
- A bit of grated mozzarella
Preparation:
- Spread the pesto on the warm crêpe.
- Add the grilled vegetables and a bit of mozzarella.
- Fold the crêpe in half and sauté it to melt the cheese.
The pesto adds that fresh and fragrant touch that makes all the difference.
Perfect pairings table (if you want to innovate)
| Main ingredient | Ideal accompaniment | Final touch |
|---|---|---|
| Chicken | Mushrooms, cream | Parmesan |
| Smoked salmon | Cream cheese, dill | Lemon |
| Spinach | Feta, walnuts | Honey |
| Ham | Cheese, egg | Salted butter |
Crêpe with goat cheese, honey, and walnuts
A sweet-and-savory combo that always works.
What you need:
- 100 g of goat cheese
- 1 tablespoon of honey
- Some crushed walnuts
- A bit of arugula (for decoration… and crunch)
Preparation:
- Place slices of goat cheese on your crêpe.
- Drizzle with honey, add the crushed walnuts.
- Sauté until the goat cheese begins to melt.
- Add the arugula just before serving.
Tex-Mex crêpe with spicy beef
For those who love bold flavors.
Ingredients:
- 150 g of ground beef
- Tex-Mex spices (paprika, cumin, mild chili)
- Red beans
- A bit of grated cheddar
Preparation:
- Sauté the beef with the spices and red beans.
- Fill the crêpe, add cheddar.
- Fold and sauté to melt the cheese nicely.
A real treat for spicy food lovers.
Crêpe with raclette (because why not)
What you need:
- 2 slices of raclette cheese
- 3 small cooked potatoes
- Grilled lardons
- Pepper
Preparation:
- Place the potatoes cut into slices on the crêpe.
- Add the lardons and the raclette cheese.
- Sauté until the cheese is nicely melted.
We’re not here to count calories, right.
If you liked these ideas, share this article with your foodie friends on social media. And if you tried one of the recipes, let me know in the comments which one is your favorite (and if you added your personal touch)!
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
