What is the savory version of crepes called?

Savoury crepes (called " galettes in French ) are made solely of water, salt and buckwheat flour. This variety of batter is gluten-free. They are more savory than crepes and their color is brown. Galettes are generally filled with salty ingredients, although salted butter caramel can also be used.

What is the secret to great crepes?

Use a blender: Puréeing the batter is key to getting a super smooth consistency that will cook evenly. Let the batter rest: Refrigerate the batter for at least 30 minutes and up to one day. This allows the flour to absorb the other ingredients, which produces the most tender crepes.

Do the French eat savory crepes?

A personal and historical exploration of the famous French pancake's origin. Crêpes are an ultra-thin pancake common in France that can be made sweet or savory , typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

What is the difference between sweet crepes and savory crepes?

Sugar and vanilla are added to the batter when making a sweet crêpe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies . You can also add some chopped fresh herbs to go the savory route.

What is a Brittany crepe?

In Lower Brittany crêpes are made with either wheat flour or buckwheat (sometimes still called sarrasin), but in Upper Brittany the buckwheat pancake is savoury and called a galette . After that it all depends on the thickness of the batter, the mixing of the flour, the cook's know-how and some very well-kept secrets.

How do you make Joanna Gaines crepes?

Joanna Gaines's Crêpes In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute . Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Why do you put beer in crepes?

Beer adds a slight flavor, and carbonation, keeping the crêpe batter tender and loose . This ingredient keeps the crêpes lacy, with lots of air bubbles (which Jehnee says are a good thing!) while they're cooking. The bubbles and small holes leave lovely pockets for sauces and fillings to ooze through.

Should crepes be rolled or folded?

Traditionally, crêpes are folded or shaped according to the recipe directions . However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

What is a galette vs crêpe?

Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour .

Are there different types of crepes?

Fruit Crepes These thin pancakes are typically made from a mix called 'crepe batter. ' They are sometimes made with one type of fruit, while others can be almond, coconut, or vanilla. Sometimes they can be filled with vegetables or meat. Some examples of fruit crepes include mango, strawberry, and coconut.

What are the two types of crepes?

Crepes are thin, French “pancakes, in laymen's terms. There are two basic types: sweet and savory. Sweet crepes (i.e. dessert crepes) need no explanation whatsoever other than they are to die for.

17 Savory Crepe Recipes (2024)

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!

Don’t miss these other delicious breakfast recipes like mouthwatering waffle recipes and high protein breakfast ideas.

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 theCooking 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 fromNatasha’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 in advance for freezing.

Visit Natasha’s Kitchen for the recipe.

Ficelle Picarde

This savory stuffed crepes recipe from Helene ofMasala Herbinterprets the French dish, locally known asFicelle 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 salmon (cold smoked), capers, and prepared horseradish, it becomes an unforgettable food experience.

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 ofPlayful Cookingare 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 thenuoc 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 ofBabaganoshhas 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.

Beetroot Crepes

These crepes from Adina ofWhere Is My Spoonare 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.

Don’t miss these other delicious breakfast recipes.

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.

Shrimp Crepes

With a creamy, herby, silky shrimp filling, these crepes from Sues ofWe Are Not Marthamake 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 Recipesin 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.

Cuban Crepes

Inspired by a cookbook based on a cooking show, Marvellina ofWhat To Cook Todaybrings 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!