Go Back

Savory Crepes

Savory French-style crepes made from a simple batter that rests for delicate, lacy crepes perfect for filling with ham, cheese, vegetables, and more.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 crepes
Course: Appetizer, Main Course
Cuisine: French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter melted, plus more for the pan
  • 1/4 teaspoon white pepper optional but recommended
  • 1/4 teaspoon nutmeg just a pinch for subtle depth

Equipment

  • 8-inch or 9-inch non-stick crepe pan or large non-stick skillet
  • Blender or food processor
  • Measuring cups and spoons
  • Medium mixing bowl
  • Rubber spatula or silicone crepe spreader
  • Paper towels
  • Small ladle or 1/4 cup measure
  • Plate or cooling rack for finished crepes

Method
 

  1. Add the flour and salt to a blender or food processor and pulse a few times to combine and aerate the flour.
  2. Crack the eggs into the blender with the flour, then pour in the milk and water, adding wet ingredients after dry to prevent clumping.
  3. Blend on medium speed for about 1 minute until the batter is completely smooth with small bubbles on the surface.
  4. Add the melted butter, white pepper, and nutmeg to the blender and blend for 10–15 seconds until the batter is silky.
  5. Pour the batter into a bowl, cover, and let it rest at room temperature for at least 30 minutes.
  6. Preheat an 8-inch non-stick crepe pan or large non-stick skillet over medium-high heat for about 2 minutes.
  7. Lightly butter the hot pan with a thin coat of butter using a paper towel or small brush.
  8. Ladle 1/4 cup of batter into the center of the pan, then immediately tilt and swirl to spread into a thin, even circle.
  9. Cook the crepe for about 1 minute until the bottom is light golden and the top looks dry and set.
  10. Use a thin spatula to loosen the edges and flip the crepe, then cook the second side for about 30 seconds until lightly speckled.
  11. Slide the cooked crepe onto a plate or cooling rack, stacking with parchment paper if desired.
  12. Repeat the cooking process with the remaining batter, lightly buttering the pan between each crepe to yield about 8 crepes.

Notes

The batter can be made up to 2 days ahead and stored in the refrigerator; crepes keep in the fridge up to 5 days or freeze up to 3 months between parchment sheets.