Serve up a taste of France with these cheesy, Savory Crêpes!
Making homemade crêpes is a wonderful experience for any breakfast aficionado. I’m sure many of you have tried the sweet variety—probably with a generous spread of Nutella, right? Or maybe you like yours with a dollop of whipped cream. Believe it or not, crêpes taste just as delicious, if not more so when they’re savory. If you’re up for something different, this French-inspired recipe is a great pick.
These are no ordinary crêpes—they’re almost like mixing an omelet and a crêpe in one. In France, they call them galettes. They’re said to date back to the 12th century, following the introduction of buckwheat. But knowing the history of savory crêpes isn’t nearly as important as knowing how to make them.
Savory crêpes consist of ham, cheese, and a sunny side egg in the middle. They’re also neatly folded, as you might expect. However, they’re not nearly as difficult or complicated to prepare as you’d think. Most importantly, they taste incredible. After all, they wouldn’t call them savory crêpes if they weren’t a dish to be savored!
Are These Savory Crêpes Healthy?
Health-wise, savory crêpes are a bit of a mixed bag. Of course, with both ham and eggs, the crêpes are a good source of protein. These crêpes also provide a decent dose of vitamin B12 and calcium. However, they’re high in saturated fat and cholesterol. While you could tweak the ingredients, like using less cheese and ditching the salty ham, I say it’s okay to splurge now and again. Enjoy in moderation!
Making The Best Crêpes
There are a few ways to ensure that you end up with the best savory crêpes possible. For starters, if you can, allow the crêpe batter to sit overnight. While the recipe recommends 30 minutes, more rest is always preferred. The extended time in the fridge allows the flour to absorb the liquid more effectively, which is believed to be the secret to a crêpe that practically melts in your mouth. Also, don’t worry if there are some clumps in the batter—this is normal!
Once you’re ready to cook, use a thin and flat spatula so you don’t tear the crêpes while flipping. As for the flipping, after you flip the first side, wait until you start to see a golden color form on the crêpe. Just keep in mind that you probably won’t get that same golden color on both sides, only the side that’s up after the first flip.
How Do I Store Leftovers?
After cooking, if there are leftover crêpes, place them in plastic wrap or an airtight container and store them in the fridge for up to 2 days.
Serving Suggestions
If you’re making savory crêpes for breakfast, feel free to serve them with a side of Microwave Bacon or perhaps a batch of Air-Fryer Breakfast Sausages. This Hash Browns Recipe is another easy side dish that’s always a crowd-pleaser. And, if you’d prefer something sweet, you can’t go wrong with a classic Fruit Salad!
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 1/3 cups whole milk room temperature
- 2 tablespoons unsalted butter melted, plus more for cooking
- 6 slices ham thinly sliced
- 1 cup cheddar cheese shredded
- 6 large eggs
- Salt to taste
- Black pepper to taste
- Fresh chives chopped, for garnish
Instructions
- In a blender, combine flour, salt, eggs, milk, and melted butter. Blend until smooth. Let the batter rest for 30 minutes.
- Heat a nonstick skillet over medium heat. Lightly butter the pan.
- Pour 1/4 cup of batter into the skillet, tilting to spread evenly. Cook until dry on top, about 1 minute, then flip and cook for another 15-30 seconds. Repeat with remaining batter.
- For each crêpe, add ham and cheese, then crack an egg in the center. Fold edges to form a square and cook until egg whites are set.
- Serve crêpes warm, seasoned with salt and pepper, and garnished with chives.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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