Tuesday, February 2, 2010

Savory Crepes

I got a block of swiss cheese a while ago and got a hankering for some savory crepes. These are so great and EASY! And it's one of those things where you can drag out whatever random leftovers are in the fridge and voila! I had some leftover roasted chicken, spinach, onions, tomatoes & swiss cheese.

Here's a good crepe batter recipe from Alton Brown. I figured he would be the man for the job since he's Mr. Food Scientist.

Savory Crepes:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1/4 cup chopped herbs, spinach, or sun-dried tomatoes
  • Butter, for coating the pan

In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

I had some leftover roasted chicken, spinach, onions, tomatoes & swiss cheese. It was great for a late breakfast!


  1. Yummy! I like the way you rolled them. Hadn't ever thought of adding fresh tomatoes. Thanks for sharing!

  2. Yum! So simple and satisfying!

  3. Every Mother's Day my husband and kids make me a fancy brunch, so when Father's Day comes around I have to try to do them one better. My husband and inlaws are vegetarians, so last year I made crepes stuffed with diced zucchini, yellow squash and carrots which I had sauteed with garlic, sea salt and thyme (a favorite veg combo). I topped them with a cheese sauce - white sauce with gruyere mixed in - and it was great!