Have you ever tried savory crepes?
I’ve loved crepes since I was a little girl. Absolute LOVE. My mom would make them occasionally for a weekend breakfast and I remember how fickle they could be. She would fuss with the temperature and the first few crepes were duds until she got it just right. Once they were made, she’d fill them with cream cheese, cherry pie filling, and top them with powdered sugar. They were a mouthful of magic that I just couldn’t get enough of!
Recently my daughter RiRi started working part time over the summer at the cutest little dessert and tea shop, and they serve crepes! Their crepes are filled with fruit and nutella, then topped with ice cream (so amazing), but they also used to have savory crepes on their menu. I had never had a savory crepe before, and they’ve bee discontinued at her work, so I decided to try my hand making some of my own. We had a small turkey in our freezer so I decided to cook it up then use some of the meat to fill the crepes. Sounds like a plan, right?
These would be great in the Winter months to use up some of the holiday leftover meats, as well as in the summer months when you don’t want a super heavy meal. They’re quite tasty and even Mr. Harris was happily surprised by them, and he was very unenthusiastic about the idea of savory crepes. Being that I’m a huge mushroom fan, I added some and paired it with turkey and Swiss cheese. If you have chicken on hand, or even pork, that would be an excellent option as well. Don’t like mushrooms? You can add something else! The crepes are super tasty and I found myself filling them with any and all leftovers I had on hand.
I just love how the seasonings and herbs show up in the crepes, it adds an interesting element. We will be putting these into our constantly revolving cooking repertoire, how about you?
Ingredients:
- 3 large eggs
- 1 cup all purpose flour
- 2/3 cup milk
- 2/3 cup water
- 3 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dry basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- zest of one lemon
- butter for coating pan
- Swiss cheese
- 1 carton sliced mushrooms, sauteed in salt pepper and evoo
- 1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
- chopped parsley for garnish
Directions:
Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
Once the majority of the crepe isn’t runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it’s easy!
After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe.
Saute the mushrooms and heat up the turkey in order to prepare the crepes.
Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
Enjoy!
- 3 large eggs
- 1 cup all purpose flour
- ⅔ cup milk
- ⅔ cup water
- 3 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon dry basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- zest of one lemon
- butter for coating pan
- 12 slices Swiss cheese
- 8 ounces sliced mushrooms, sauteed in salt, pepper and evoo
- 1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
- chopped parsley for garnish
- Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
- Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
- Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
- Once the majority of the crepe isn't runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it's easy!
- After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe. The process moves pretty quickly, so be prepared!
- Saute the mushrooms and heat up the turkey in order to prepare the crepes.
- Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
- Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
- Enjoy!
Do you prefer sweet or savory crepes?
What are some of your favorite filling combinations? I’d love to read some of your ideas in the comments, and while you’re here you can view my Amazon Store for more products that I personally use and love!
Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)
These look amazing, Dawn! My mouth was watering looking at the photos.
I haven’t but that is going to change very soon. These look so good.
These look so incredibly tasty! xx Adaleta Avdic
Crepes look so FANCY! These look delicious. Love what you filled them with!
I pinned it. I was looking for a recipe like this. Thank you so much for sharing.
Oh yum!!! I just had savory crepes on vacation from a little crepe stand… And I NEED MORE lol. This looks fantastic!
Absolutely dreamy! Savory crepes are my favorite specially if they have mushrooms and swiss cheese, so good =)
These look absolutely fab! I would love to make a vegetarian version of this crepe very soon. Pinned it. Thanks.
I love everything about this and can’t wait to try!
Oh my.. These look amazing!! Cant wait to make some!!
These look delicious! I love how you include the herbs in the batter!
I always make sweet crepes, but these looks delish! I definitely need to try savory!
Wow these look amazing!! I didn’t think I could make crepes at home without a crepe maker!
Turkey, swiss, and mushroom crepes were the first ones I ever tried, and they’re still a favorite! Delicious!
Confession: I almost prefer savory crepes over the sweet varieties, and that’s saying something because I am a dessert girl! I’m loving all of the herbs and red pepper flakes in your crepe batter.
Oh now this is my kind of dish! I love crepes of all sorts! This recipe looks wonderful and I can’t wait to try it!! Thank you for sharing!
Oh my gosh my mouth is watering, I need to makes these they look so good!!
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My mouth is watering looking at these crepes! Growing up, my mom would make crepes for breakfast and I didn’t even know there was such a thing as a savory crepe until I went to college. I’m definitely making these for dinner soon!
These look so good! I love savory crepes and I’ll have to try this one!
Yum! Now I’m wishing I could have savory crepes for lunch today!
Made this for my mom as a Mother’s Day dinner and they were absolutely delicious! I actually changed the filling completely as I’m not a fan of mushrooms or turkey. Instead I made a filling of spinach, chicken, and sun dried tomatoes with mozzarella cheese. So yummy! The crepe itself was super flavorful. The only trouble I had was lubricating the pan with butter. This caused my batter to congeal and slide shapelessly around the pan. I ended up using PAM instead. Otherwise no difficulties, which is impressive considering I’ve never made crepes before! Definitely will be making this again!
Hi Alyssa,
So glad you loved the recipe for the crepes, your filling sounds AMAZING too! I will definitely have to try it. I’m sorry about the butter situation, when using various pans sometimes the technique may change, but glad you figured out a fix for it. I’d love to see your recreations, you can tag me on Instagram, Twitter, or post to my Facebook!
Do you have nutrition values for your crepes? They lucious!
Do you have any kind of a sauce you would recommend just to serve with it in case someone requests it?
A light gravy sauce or even hollondaise would be delicious! Let me know what you decide to try.
So glad to see your recipe. There was a crepe restaurant here many years ago that served both sweet and savory crepes. I loved the savory crepes and they were very similar to yours. Can’t wait to give this a try. Thanks!