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Crepes are thin, pancake-like creations that can be either sweet or savory. The fundamental batter is made with flour, eggs, milk, and a pinch of salt, resulting in a delicate texture that can be filled with almost anything. The history of crepes dates back to the 13th century in Brittany, France, where they were originally made with buckwheat flour. Today, crepes have evolved and are enjoyed globally, featuring a variety of fillings that reflect local flavors and traditions.
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Savory filled crepes (dinner crepes)

Experience the culinary delight of Savory Vegetable and Cheese Filled Crepes! This versatile dish, rooted in French tradition, combines delicate crepes with a nutritious filling of fresh vegetables and creamy cheese. Perfect for any meal, they're packed with flavors and essential nutrients. Unleash your creativity in the kitchen and enjoy a delicious, healthy option that everyone will love. Get the recipe now! #Crepes #SavoryCrepes #HealthyEating #CookingAtHome #Foodie #RecipeIdeas #DeliciousMeals

Ingredients

For the Crepes:

1 cup all-purpose flour

2 large eggs

1 ½ cups milk

¼ cup melted butter

½ teaspoon salt

For the Filling:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced

1 cup spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

For Garnish:

Fresh basil leaves, chopped

Grated Parmesan cheese

A drizzle of olive oil or balsamic glaze

Instructions

Prepare the Crepe Batter:

    In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add milk and melted butter. Gradually combine the wet and dry ingredients, mixing until smooth. Let the mixture rest for 30 minutes.

      Cook the Crepes:

        Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about ¼ cup of the batter into the skillet, swirling to create a thin and even layer. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for an additional 1 minute. Repeat with the remaining batter, placing cooked crepes on a plate and covering them with a kitchen towel to keep warm.

          Prepare the Filling:

            In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened. Add the sliced mushrooms and cook until they release their moisture and are golden brown. Stir in the chopped spinach and cook until wilted. Remove from heat, and in a bowl, mix the sautéed vegetables with ricotta, mozzarella, Italian seasoning, salt, and pepper.

              Assemble the Crepes:

                Take a crepe, add a generous spoonful of the filling to the center, and fold the crepe over it, either in half or into quarters. Repeat with the remaining crepes and filling.

                  Serving:

                    Arrange the filled crepes on a serving platter. Garnish with chopped basil and sprinkle with grated Parmesan. Drizzle with olive oil or balsamic glaze before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6