Savory Breakfast Crepes

Savory breakfast crepes are the ultimate brunch upgrade — thin, tender pancakes wrapped around hearty, flavorful fillings that turn a simple morning meal into something special. Light yet satisfying, these crepes strike the perfect balance between elegance and comfort.

Unlike sweet crepes, savory crepes lean into rich cheeses, fluffy eggs, vegetables, and savory proteins. They’re endlessly customizable, making them ideal for slow weekends, brunch gatherings, or even a quick weekday breakfast when you want something different.

Once you master the basic crepe batter, the possibilities are endless.

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Why Savory Crepes Belong on Your Breakfast Table

• Thin, soft, and delicate texture
• Customizable fillings for any taste
• Perfect for brunch or breakfast-for-dinner
• Simple ingredients, big payoff
• Can be prepped ahead

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Ingredients

Crepe Batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 ¼ cups milk
• 2 tbsp melted butter
• ¼ tsp salt

Savory Filling (Classic Option)

• 4 large eggs, scrambled
• 1 cup shredded cheese (cheddar, Gruyère, or Swiss)
• ½ cup cooked ham or bacon, chopped
• 1 cup fresh spinach, wilted
• 1 tbsp butter
• Salt and pepper to taste

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Instructions

1. In a bowl, whisk flour and salt.
2. Add eggs and milk, whisking until smooth.
3. Stir in melted butter and rest batter for 10 minutes.
4. Heat a nonstick skillet over medium heat and lightly grease.
5. Pour ¼ cup batter into pan, swirling to coat thinly.
6. Cook 1–2 minutes until set, flip, cook 30 seconds more.
7. Remove crepe and repeat with remaining batter.
8. Scramble eggs in butter until soft.
9. Fill crepes with eggs, cheese, ham, and spinach.
10. Fold crepes and serve warm.

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Texture & Flavor Profile

These crepes are soft and delicate with lightly crisp edges. The savory filling brings richness from eggs and cheese, balanced by fresh herbs and vegetables for a satisfying yet light meal.

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Savory Filling Variations

• Mushroom & Swiss
• Smoked salmon & cream cheese
• Spinach & feta
• Chicken & mozzarella

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Make-Ahead & Storage

• Crepes can be made 24 hours ahead
• Store stacked with parchment in fridge
• Reheat gently in skillet

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Brunch Serving Ideas

• Serve with fresh fruit
• Pair with roasted potatoes
• Add a light salad for balance

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