Savory Crepe Recipes

Great use of discard sourdough starter.

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Crepes made with milk and beer. If the crepes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.

I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.

Chestnut flour makes very unique crepes that happen to be both gluten- and wheat-free. The smoky, nutty flavor of the chestnut flour complements both savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or allow to cool and refrigerate until needed. Cooked crepes will stay fresh in the fridge for 2 days. The batter can be refrigerated up to 24 hours.

These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.

These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.

This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!

This crepe recipe is a good use for your leftover rotisserie chicken.

Quick high protein breakfast. Since this is for breakfast and I'm usually hungry, I will have 2 skillets cooking the crepes at the same time.

This is a recipe that has been on my family for generations. We serve this on special occasions like Christmas and weddings, but it is really easy to make. Serve with a green leafy salad.

This multi-layered savory crepe cake is made with two types of cheesy crepes and a filling of mushrooms, chicken, and cream cheese. It's a Russian favorite for special occasions.

Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.

Easy and tasty crepes that use beer as the leavening agent.

This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.

Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.