What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 savory crepe recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Savory Crepe Recipe
Easy Savoury Crepes
Savory Crepes
Savory Crepes
17 Best Savory Crepe Recipes
Savory Breakfast Crepe Pockets Recipe by Tasty
Savory Crepes with Mushrooms and Greens
Savory Crepes with Greek Yogurt Hollandaise Sauce
Savory Crepes (with ham, cheese, and eggs)
Sweet and savory crepes (Basic recipe)
Sweet & Savory Crepes
Savory Crepes with Chicken
Savory Breakfast Crepes
Pesto Mushroom Crepe Recipe
What is a savory crepe called?
Savory crepes are also known as savoury galettes. In French, it’s crêpes salées. But by whatever name you call them, you will LOVE these Savory Crepes!
What goes well with savory crepes?
Stuff crepes with
- Fresh berries or sliced fruit.
- Assortment of jams or jellys.
- Savory or sweet spreads.
- Soft cheeses.
- Sautéed vegetables like spinach , onions or mushrooms.
- Whipped cream.
- Nuts , chocolate, coconut, fresh herbs.
What are savory crepes made of?
In France, traditional savory crepes are called galettes. They are generally made with buckwheat flour and can feature a wide range of savory toppings, such as ham, mushroom, and spinach.
What is the difference between sweet and savory crepes?
Sugar and vanilla are added to the batter when making a sweet crepe 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 the savory crepe batter.
Why is it called crepe Suzette?
Rockefeller – created the dessert as a happy accident for the Prince of Wales, while working in the kitchens of the renowned restaurant. The Prince loved the flambéed crêpe with its zesty sauce and encouraged Charpentier to name the dish after one of his dining guests, a young French girl called Suzette.
Are Savory crepes healthy?
Although the overall nutrition varies according to the ingredients, savoury crepes, are considered to be a healthy choice. They have fewer calories, fats, carbohydrates and more proteins as compared to other foods such as pancakes and waffles.
What is the difference between a dessert crepe and a main dish crepe?
Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively). They may then be rolled or folded, and filled with different ingredients. Depending on the filling ingredients, filled crêpes can be either a dessert dish or a main course.
What should I put in my crepe?
Crepe Filling Ideas
- Nutella and diced strawberries.
- Sliced bananas and caramel sauce.
- Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)
- Cannoli filling.
- Lemon curd.
- Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)
- Yogurt.
What goes well with crêpes for dinner?
Sweet crepes are best served with fruits and sides of meats. Due to sweet crepes being quite a light food, I would recommend serving the meat and fruit as a side. It makes for a more complete and balanced meal for your guests.
What are the differences between a crepe and a thin pancake?
The difference in size separates pancakes and crepes
Both the size and thickness of pancakes differ from that of crepes. Pancakes tend to be smaller but thicker while crepes are much wider and far thinner. This is a difference brought about, in part, by how each are cooked.
Can you freeze crepes?
Breakfast/Brunch
Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)
How thick should a crepe be?
Heat an 18-20cm crepe pan and brush it with a little melted butter. Stir the batter – it should be the thickness of double cream – and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round.