I just might love savory crepes more than sweet ones. SHOCKING, I know. But, have you had them? Have you bitten down into a mouth full of crunchy lettuce, salty warm chicken, creamy dressing and cheese and a fluffy light delicious crepe holding it in? IT IS AMAZING. I'd say almost life changing. My family loves them- we make this savory crepes recipe often for dinner (followed of course with sweet crepes :)

What is a savory crepe?

A savory crepe is savory (salty, not sweet) foods wrapped up in a delicious french crepe. Crepes are considered like a pancake in other countries. They light, fluffy and very mild in taste so a variety of foods can be filled inside!

What goes in savory crepe?

Savory crepes can be filled with so very many things! Be creative and try out all your favorite foods in them. Here are some of the things I've tried:

ham and eggs
deli turkey, lettuce, tomatoes mayo- similar to a wrap
cheese...yes just cheese
shredded chicken with a green enchilada sauce and cheese on top.
Chicken salad
Grilled chicken, dark greens, tomatoes, purple onion, cucumbers, cheese and your favorite dressing. This is my absolute favorite! It's what is shown in the photos.

How to make the best crepes?

The beautiful thing about making the best crepes is it is easy! The recipe only requires a few ingredients, and they cook up so fast! Here is how you make them.

Crepe Batter

To make crepes you will need:

flour
milk
water
eggs
butter
salt

I love to make my crepe batter in a blender. It whips it up so fast and fluffy. If you want to use an alternative method just whip the ingredients together in bowl using a whisk.

When making your batter recipes in a blender always add your wet ingredients first, by the blade.

Next you can add your dry ingredients on top.

Blend for about 60 seconds using a high speed, until the crepe batter is notice and smooth. If you have time, allow your batter to sit. This allows the flour and gluten to be absorbed into the wet ingredients- making for the most fluffy crepes! If you are in a rush skip this step.

How to cook perfect crepes on the stove top

Tip #1. I love to use a good non-stick pan. This pan from Le Crueset is the perfect size and is a sturdy non-stick pan. It's 10 inches.

Tip #2: Your pan cannot be too hot. If it is too hot the crepe will not spread evenly and quickly over the surface of the pan to create the nice light thin fluffy crepe.

Tip #3: Use about ¼- ⅓ cup of batter- too much will create a thick pancake, too little won't spread over the surface. Adjust the amount depending on the size of your pan. For my 10" pan I like ⅓ cup of batter.

Pour batter in one corner of the pan and start to swirl batter.

Tip #4: Keep the pan slowly moving in a circular motion until the batter has spread evenly.

You will know the bottom side of the crepe is cooked when the bubbles have finished popping and the crepe turns from white to cream. Flip the Crepe and cook the opposite side.

Lastly Layer the inside with your favorite savory fillers. I like to layer mine like this:

Gilled chicken
Lettuce
Tomatoes
Cucumbers
Diced onions
Avocado
Feta Cheese
Favorite salad dressing.

Want to make them Gluten Free?

I make my crepes with this Bob's Red Mill Gluten Free Flour. You use the same amount you would with regular flour. We can't even taste the difference! (the crepes in these photos are gluten free!)

Looking for a few other crepe ideas? Try these Sweet Crepes, Or these Chocolate with Strawberries and Cream Crepes!

Let's talk about it!

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Crepes

Healthy, light delicious creamy savory crepes recipe!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: French

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: servings

Calories: 107kcal

Author: Kadee & Desarae

Ingredients

Instructions

In blender add liquid ingredients first. Then add dry ingredients. Blend on high for 30-60 seconds until smooth and fluffy.
If using a bowl In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.Add the salt and butter; beat until smooth.
On a non-stick or lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼-1/3 cup for each crepe.
Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Fill with your favorite foods!!

Notes

Tip #1. I love to use a good non-stick pan. This pan from Le Crueset is the perfect size and is a sturdy non-stick pan. It's about 10 inches.