These savory crepes are a delicious and versatile breakfast, lunch, or light dinner option. Filled with fresh, flavorful ingredients and wrapped in a delicate, golden crepe, they’re perfect for a satisfying, restaurant-style meal at home. Customize with your favorite vegetables, cheeses, or proteins for endless combinations.
Admittedly, I am not a big fan of breakfast foods. I don’t know if it’s too early in the morning to eat certain foods or if I’m just a creature of habit. But I can tell you that I enjoy breakfast foods for brunch, lunch, and even dinner. My favorites are this Blender Dutch Baby, Breakfast Tacos, or Mashed Potato Waffles – until I had savory crepes a few weeks back! Savory crepes are now my current favorite!
If you’ve been around the blog for some time, you’ll know I try to make as many things homemade as possible. Honestly, I do. However, during my master’s, I was all about finding any shortcut to make dinner on the table as easy as possible! In the past six months since completing my master’s, I’ve found a balance for myself, and I know some things can be bought and some can be homemade. I encourage everyone to cook and put food on the table for their family as they enter the kitchen. Find what works for YOU! Enter crepes. Could they be homemade? Absolutely! Will I be making them homemade? Absolutely not!
The Quality of Carbs
A crepe is a really thin pancake that can be stuffed with anything you want, from sweet to savory. Today’s guide will bring you a savory crepe, but in the coming weeks, I’ll also use them to make a sweet dessert option! Which leads to a question I’m always asked: Will carbs make you gain weight? And I respond, ‘Any food can make you gain weight if eaten excessively!’ Maybe not the answer or response you were looking for, but I want people to see the big picture rather than focusing on one food. Additionally, food combinations can make a big difference, which helps people see that the conversation around food is a little more complicated than ‘demonizing’ any particular food.
Regardless, carbs have become the enemy—100%. Protein is king currently. The recommendation is to cut back on (as much as possible) highly processed, refined carbohydrates when and where possible. Quality and quantity matter regarding carbohydrates; truthfully, we overeat carbohydrates as it’s pretty easy! Check in with yourself and see how your plate stacks up. Are you building a plate filled with lean protein, complex carbohydrates, & non-starchy vegetables, or is it just a plate of carbohydrates and more carbohydrates? The goal is to leave your meal satisfied and sustained, and nourish your body with the proper nutrients. This takes time to learn how to do, and this savory crepe is an excellent example!
Ingredients: Savory Crepes
- Crepes: Even as simple as they are, I have never made crepes homemade and have always used store-bought.
- Egg: I added an egg and cheese for protein to these savory crepes. I prepared a fried egg instead of scrambled eggs; however, if you prepare scrambled eggs, those would work, too!
- Spinach: I love adding spinach to recipes, as it cooks quickly and adds a vegetable to the dish. I call that a win-win!
- Caramelized Onions: *These are optional; however, if you’ve made a batch, I highly recommend adding them for flavor!
- Feta Cheese: Swiss cheese, goat cheese, whatever cheese you enjoy! Anything with cheese does taste better!
- Herbs: Dill and parsley, if you have some on hand, would work well here. Add them not just for decoration but for an extra pop of flavor!
How To Make Savory Crepes
- Sauté the spinach. Add a drizzle of olive oil to a skillet over medium heat. Add spinach and cook for 1-2 minutes until wilted—season with black pepper. Remove from the pan and set aside.
- Fry the egg. In the same pan, add another drizzle of olive oil. Crack an egg and fry to your desired doneness—season with black pepper.
- Warm the crepe. Heat a clean skillet over medium-low heat. Place one store-bought crepe in the pan and sprinkle a layer of cheese in the center. Let it melt slightly, about 30-60 seconds. Carefully remove the crepe from the pan (sliding it onto a plate) and continue to warm the next crepe (if preparing more than one).
- Assemble: Top with cooked spinach and fried egg. Gently fold the crepe around the filling.
- Serve warm and continue warming and assembling with the remaining crepes.
Traditional crepes from France are made with buckwheat flour. However, buckwheat flour is not a standard ingredient in the United States, so you’ll find it made with all-purpose flour. Crepes are incredibly delicate and can break or tear quite easily. Be careful when assembling your savory crepes!
Ham and Cheese, mushroom, spinach, and cheese,
You could warm them in the oven to make large batches of crepes. However, it will yield great or not-so-great results depending on your filling. I used a fried egg, and that would not produce great results. If you use scrambled eggs, you could heat them in the oven. 375 degrees for 7-8 minutes to warm each crepe up!
I’m sorry, but they don’t reheat well. If you have your crepes already prepared (or store-bought), you can make your fillings ahead of time, and it’s quick and easy to assemble from there.
Other Brunch Ideas
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Savory Crepes with Cheese, Spinach, and Cheese
These savory crepes are a delicious and versatile breakfast, lunch, or light dinner option. Filled with fresh, flavorful ingredients and wrapped in a delicate, golden crepe, they’re perfect for a satisfying, restaurant-style meal at home. Customize with your favorite vegetables, cheeses, or proteins for endless combinations.
- Total Time: 10 minutes
- Yield: 1
Ingredients
Instructions
- Sauté the spinach. Add a drizzle of olive oil to a skillet over medium heat. Add spinach and cook for 1-2 minutes until wilted—season with black pepper. Remove from the pan and set aside.
- Fry the egg. In the same pan, add another drizzle of olive oil. Crack an egg and fry to your desired doneness—season with black pepper.
- Warm the crepe. Heat a clean skillet over medium-low heat. Place one store-bought crepe in the pan and sprinkle a layer of cheese in the center. Let it melt slightly, about 30-60 seconds. Carefully remove the crepe from the pan (sliding it onto a plate) and continue to warm the next crepe (if preparing more than one).
- Assemble: Top with cooked spinach and fried egg. Gently fold the crepe around the filling.
- Serve warm and continue warming and assembling with the remaining crepes.
- Prep Time: 5
- Cook Time: 5
- Category: breakfast
1 thought on “Savory Crepes with Egg, Spinach, and Cheese”
Torn if I like savory or sweet now!