We all know about those delicious, irresistible, sinfully sweet crepes. But the savory ones typically get left out. So we put together this list of 17 incredible savory crepe recipes.
And they are awesome!
You’ll find a delicious cheese-filled savory crepe recipe, smoked salmon, turkey pesto crepes, Monte Cristo crepes, and so many more.
So, come on in. You’re going to find something to love!
Table of Contents
- Delicious Cheese-Filled Crepe Recipes
- Egg, Ham and Cheese Crepes Recipe
- Ficelle Picarde
- Smoked Salmon Crepes
- Turkey Pesto Crepes
- Mushroom And Spinach Crepes
- Banh Xeo (Sizzling Saigon Crepes)
- Chicken Asparagus Crepes
- Beetroot Crepes
- Rolled Chicken Crepes
- Savory Veggie Crepes
- Shrimp Crepes
- Monte Cristo Crepes
- Beef Stroganoff Crepes
- Steak, Spinach, and Mushroom Crepes with Balsamic Glaze
- Cuban Crepes
- 3 Ingredient Low Carb Crepes
- Which Savory Crepe Recipe Will You Try First?
Delicious Cheese-Filled Crepe Recipes
Suppose you’re looking for a surefire way to impress dinner guests. Look no further than this crepe guide from the Cooking With Wine Blog. They feature four tempting buttery crepe recipes with fillings spanning a spectrum of flavors. Two of those fillings are savory; blue cheese crepes with toasted walnuts and crème frâiche (French sour cream) and brie crepes with marinated chicken, fennel, and pistachios with brown butter. Just wow!
Visit Cooking With Wine for the recipe.
Egg, Ham and Cheese Crepes Recipe
Egg, ham, and cheese crepes are the ultimate breakfast food on the go and come from Natasha’s Kitchen. This egg-filled self-contained meal is cheesy, meaty, and sure to satisfy on the way to work or school. So head over to the page where Natasha walks you through the recipe and how to make the breakfast crepe pocket in advance for freezing.
Visit Natasha’s Kitchen for the recipe.
This savory stuffed crepes recipe from Helene of Masala Herb interprets the French dish, locally known as Ficelle Picarde. While it enjoys popularity in the Picardy region of France, globally, not so much. And that is, well, unfortunate.
So, this is Helene’s delicious attempt at bringing this dish to international consciousness. She makes a tempting proposal—a delicate crepe with ham and mushroom filling, then covered with a velvety bechamel sauce (the original is cream).
Smoked Salmon Crepes
These crepes from Sarah of Champagne Tastes are soft, buttery, and slightly crispy around the edges. But combined with a lox spread, a combination of cold smoked salmon, capers, and prepared horseradish, it becomes an unforgettable food experience.
Visit Champagne Tastes for the recipe.
Turkey Pesto Crepes
With this turkey pesto crepe recipe from Nikki of Chef In Training, you’ll never look at turkey sandwiches the same. Each bite is filled with turkey, mozzarella, pesto, tomatoes, and roasted red peppers. So, instead of making an old drab turkey club with uninspired ingredients, make this delightful lunch instead.
Visit Chef In Training for the recipe.
Mushroom And Spinach Crepes
These soft and elegant crepes with spinach and mushroom filling from Kankana of Playful Cooking are suitable for breakfast, lunch, or dinner. Now, we’ve seen mushroom and spinach crepes before, but we like this one because the filling is so buttery, saucy, and flavorful with oregano and chili flakes.
Visit Playful Cooking for the recipe.
Banh Xeo (Sizzling Saigon Crepes)
How about pork and shrimp-filled Vietnamese crepes from Bee, the creative mind behind Rasa Malaysia? The crepe itself is made with rice instead of wheat flour. Also, the recipe doesn’t call for eggs. So expect a crepe with a slightly crispier texture.
And that filling, what with pork shoulder, shrimp, sliced onions, mushrooms, red chiles, and bean sprouts, is to live for.
But we’re really excited about the nuoc cham, an irresistible sauce made with fish sauce, chilies, sugar, garlic, and lime juice. Like hot sauce in the USA, in Vietnam, they put it on everything.
Visit Rasa Malaysia for the recipe.
Chicken Asparagus Crepes
Kate of Babaganosh has a penchant for turning classically sweet dishes like pancakes and honey cornbread into savory meals. Such is the case with this scrumptious chicken crepe recipe.
So naturally, you start with a buttery crepe (she even provides an alternative softer buttermilk crepe recipe) that you fill with satisfying, just salty enough shredded chicken, ricotta, and parmesan filling. Finally, you top it with asparagus.
Visit Babaganosh for the recipe.
These crepes from Adina of Where Is My Spoon are bright pink thanks to beetroot. They make an excellent breakfast for Valentine’s, Sweetest Day, or even Christmas. However, the savory filling with crème fraiche, cream cheese, horseradish, and dill makes us smile.
Visit Where Is My Spoon for the recipe.
Rolled Chicken Crepes
These rolled chicken crepes from Sustain My Cooking Habit are filled with a mix of chicken, mozzarella, onions, parsley, salt, and pepper before you dip them in egg and breadcrumbs and fry until golden brown. It’s a bit indulgent but too good to resist.
Visit Sustain My Cooking Habit for the recipe.
Savory Veggie Crepes
Both yellow squash and zucchini are in season from June to late august, making this savory veggie crepes recipe from Erin, The Almond Eater, perfect for summer. And while it’s a vegetarian dish, you’ll still find a crepe recipe with eggs. In addition, you’ll find flavorful squash and cheese for the filling. Finally, you drizzle a quick bechamel sauce. However, there’s no meat, but don’t worry, you won’t miss it.
Visit The Almond Eater for the recipe.
With a creamy, herby, silky shrimp filling, these crepes from Sues of We Are Not Martha make for an exquisite lunch, dinner, or brunch you would expect from a fancy restaurant with impeccable ambiance. The recipe is easy, so much so, that you can even make the crepes in advance. This one is a winner.
Visit We Are Not Martha for the recipe.
Monte Cristo Crepes
These Monte Cristo crepes from Morgan of Host The Toast are beautiful, tasty, and simply impressive. Rolled into the crepes are ham, cheese, and a sweet and savory sauce made of raspberry jelly and dijon mustard. If that has your attention, it gets even better. You dip each crepe into the egg, vanilla, and milk mixture. Then you pan fry until golden brown.
Visit Host The Toast for the recipe.
Beef Stroganoff Crepes
We covered these beef stroganoff crepes from Erica’s Recipes in our ground beef recipes without pasta post a while back. But we had to mention them again because they are unique and delicious. As it sounds, you stuff pillowy crepes with a creamy, beefy, onion and mushroom filling. Delicious!
Visit Erica’s Recipes for the recipe.
Steak, Spinach, and Mushroom Crepes with Balsamic Glaze
Tieghan of Half Baked Harvest implores you to forgo the premade crepes and make your own “French tortillas.” With some guidance and a solid recipe, you’ll be a pro in no time.
This filling is seriously delicious, like fancy restaurant good. It’s a buttery fusion of mushrooms, spinach, and perfectly tender steak. Oh, and you have to drizzle on the balsamic vinegar. It’s marvelous!
Visit Half Baked Harvest for the recipe.
Inspired by a cookbook based on a cooking show, Marvellina of What To Cook Today brings us this Cuban pork recipe. It starts with a pork butt roasted for four hours in a brown paper bag. When done, it’s juicy, so very juicy! Then you stuff that pork, along with cheese and tabasco, inside the crepes. Mmmm!
Visit What To Cook Today for the recipe.
3 Ingredient Low Carb Crepes
Hey, just because you’re following a low-carb or keto diet doesn’t mean you can’t enjoy crepes. And so, that’s where this three-ingredient low-carb crepes recipe from Katrin of Sugar Free Londoner comes in. With egg whites, psyllium husk, and cream cheese, they’re a tasty alternative.
Visit Sugar Free Londoner for the recipe.
Which Savory Crepe Recipe Will You Try First?
So, by now, you’ve come across a lot of amazing savory crepe recipes. Now, it’s time to answer the question of which one will you try first. Is it the Cuban crepes, or maybe the steak, spinach, and mushroom crepes with balsamic vinegar? Or, something else? Let us know!
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