Savory Crepes filled with creamy mushrooms, country ham and a sunny side egg are the perfect thing to make for a French-inspired breakfast, brunch, lunch or dinner! Easy to make and assemble you can also make them vegetarian with a few simple swaps.
If you loved this recipe, you’re sure to love my Easy Sheet Pan Eggs Benedict with Crispy Potatoes, Best Cinnamon French Toast Muffins Recipe, and Breakfast Muffins.
Why This Recipe Works
It simplifies a traditional French-filled crepe: In France you can get fancy savory filled crepes packed with mushrooms, egg, ham and cheese where the egg is cooked with the fillings inside the crepe. Fancy, but tricky to get right at home and difficult to make for a crowd. Here, by making all the elements separately and assembling just before serving you’ll get perfect savory filled crepes every time!
They’re easily customizable: Don’t like egg? Leave it out! Need it to be vegetarian? Omit the ham and use vegetarian-friendly cheese. Or fill these crepes with something else altogether, the opportunities are endless!
Ingredients
- Unsalted butter: Unsalted butter is better for cooking crepes as it is harder to burn than regular salted butter.
- Creme fraiche: If you can’t buy it, heavy cream can easily be substituted.
- Country ham: Omit if you’d like these to be vegetarian.
- Shredded parmesan: Again, use a vegetarian hard cheese if you’re making a vegetarian version of these savory crepes!
Here’s How To Make It
- Make the crepe batter: Whisk together the eggs and milk and set aside. In a large jug or a mixing bowl with a spout, season the flour with salt and pepper, and gradually whisk the liquid mixture until you have a smooth batter. (photos 1-3)
- Prepare the pan: Heat a large, non-stick frying pan, skillet or crepe pan over a high heat. Add a small amount of butter and as soon as it has melted, swirl it around to coat the bottom of the pan. Lift the pan off the heat and pour in a little batter, swirling it again so the bottom of the pan is covered with it before returning it to the heat. (photos 4-5)
- Cook the crepes: Cook until golden on the bottom, then using a spatula flip the crepe to cook the other side. You should have enough batter to make 5-6 crepes (depending on the size of your pan) when you only need 4, allowing for torn crepes (the first one always comes out a bit funny!) and extra batter to fill in any holes. Keep the crepes warm between pieces of baking parchment to stop them sticking to each other as you work through the batter and then make the filling. (photos 4-5)
- Make the filling: When you’ve made all the crepes, reduce the heat to medium. Melt the 2 tbsp of butter in the pan. Add the white parts of the salad onions, and fry for a few minutes until soft. (photo 6)
- Cook the mushrooms: Add the mushrooms and a good pinch of salt, and cook until the mushrooms are soft, have given out all their water, and the water has been absorbed back into the mushrooms. (photos 7-8)
- Make it creamy: Stir the creme fraiche and the Dijon mustard into the mushrooms, and season well with black pepper. (photo 9)
- Fry the eggs: Reduce the heat to low to keep the mushrooms warm while you fry the eggs sunny side up in a separate pan. (photo 10)
- Assemble: To assemble each crepe, lay a slice of country ham on top of each one, then spoon over the mushroom mixture. Place a fried egg on top of each, and fold the sides into a square with only the yolk still visible. Scatter with shredded parmesan and the reserved green parts of the salad onions before serving. (photos 11-12)
Expert Tips
- Use a seasoned crepe pan or a very good non-stick pan. The key to getting perfect crepes is to use a pan that is very non-stick, either because you’ve got a special seasoned pan (a seasoned cast iron pan with a shallow rim will also work great) or you have really good non-stick, as it will make it easy to make thin crepes you can flip and fill without them breaking.
- If you’re finding the crepes difficult to fold. Omit the egg and instead divide the mushrooms and ham across half each crepe. Fold the crepes over to make filled half moons, then fold them again to make a sort-of triangle. Or, simply roll the fillings up inside.
Frequently Asked Questions
Can I make these savory crepes ahead?
You can make the crepes up to 3 days ahead and store them on a plate covered with kitchen wrap in the refrigerator. Place a piece of baking parchment between each one to stop them sticking, and warm them briefly in a dry pan before filling.
What should I serve with these savory breakfast crepes?
They’re great on their own but a light green salad on the side would also help make them an even more complete meal.
More Easy Brunch Recipes
- Healthy High Protein Egg Breakfast Muffins
- Corned Beef Hash
- Best Light and Fluffy Belgian Waffles
- Easy Sausage Hash Brown Breakfast Casserole
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Savory Crepes
These French-inspired Savory Crepes are filled with creamy mushrooms, country ham and a sunny side up egg for the perfect brunch-time treat!
Servings: 4 servings
Ingredients
For the Crepes
- 2 eggs
- 1 ⅓ cups milk
- ⅔ cups flour
- salt
- cracked black pepper
- unsalted butter
For the Filling
- 2 tbsp butter
- 8 green onions - sliced with the green parts reserved
- 16 oz mushrooms - sliced
- salt
- 4 tbsp creme fraiche - or heavy cream
- 1 tsp Dijon mustard
- cracked black pepper
- 4 slices country ham
- 4 eggs
- shredded parmesan - to serve
Instructions
Make the Crepes
- First, make the crepes. To make the batter, whisk together the eggs and milk and set aside. In a large jug or a mixing bowl with a spout, season the flour with salt and pepper, and gradually whisk the liquid mixture until you have a smooth batter.
- Heat a large, non-stick frying pan, skillet or crepe pan over a high heat. Add a small amount of butter and as soon as it has melted, swirl it around to coat the bottom of the pan. Lift the pan off the heat and pour in a little batter, swirling it again so the bottom of the pan is covered with it before returning it to the heat.
- Cook until golden on the bottom, then using a spatula flip the crepe to cook the other side. You should have enough batter to make 5-6 crepes (depending on the size of your pan) when you only need 4, allowing for torn crepes (the first one always comes out a bit funny!) and extra batter to fill in any holes. Keep the crepes warm between pieces of baking parchment to stop them sticking to each other as you work through the batter and then make the filling.
Make the Filling
- When you’ve made all the crepes, reduce the heat to medium and melt the 2 tbsp of butter in the pan. Add the white parts of the salad onions, and fry for a few minutes until soft.
- Add the mushrooms and a good pinch of salt, and cook until the mushrooms are soft, have given out all their water, and the water has been absorbed back into the mushrooms.
- Stir the creme fraiche and the Dijon mustard into the mushrooms, and season well with black pepper.
- Reduce the heat to low to keep the mushrooms warm while you fry the eggs sunny side up in a separate pan.
- To assemble each crepe, lay a slice of country ham on top of each one, then spoon over the mushroom mixture. Place a fried egg on top of each, and fold the sides into a square with only the yolk still visible. Scatter with shredded parmesan and the reserved green parts of the salad onions before serving.
Video
Notes
- To make this savory crepes recipe vegetarian, omit the ham and replace the parmesan with a vegetarian-friendly cheese.
- Use a seasoned crepe pan or a very good non-stick pan. The key to getting perfect crepes is to use a pan that is very non-stick, either because you’ve got a special seasoned pan (a seasoned cast iron pan with a shallow rim will also work great) or you have really good non-stick, as it will make it easy to make thin crepes you can flip and fill without them breaking.
- If you’re finding the crepes difficult to fold. Omit the egg and instead divide the mushrooms and ham across half each crepe. Fold the crepes over to make filled half moons, then fold them again to make a sort-of triangle. Or, simply roll the fillings up inside.
Nutrition
Calories: 349 kcal, Carbohydrates: 27 g, Protein: 24 g, Fat: 17 g, Saturated Fat: 7 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.03 g, Cholesterol: 281 mg, Sodium: 492 mg, Potassium: 769 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 815 IU, Vitamin C: 7 mg, Calcium: 184 mg, Iron: 3 mg
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What a flavourful fall breakfast, Tiffany! Love, love, love 😉
I think these crepes will be absolutely delicious but am I missing reading directions for how to cook the crepes themselves after the mixture has rested for 30 minutes. I’ve read the directions over several time but don’t see that part. I am also wondering how many crepes this recipe makes and how many one would eat for a serving. Love your blog and Thanks.
I see that you added a step explaihniing the preparation of the crepes Thank You. Sorry if I am being a pest, but how many crepes per servings. Are you expecting this recipe to yield 8 crepes with one per person or makes 16 crepes with 2 per person>? I am anxious to adjust the recipe without too much guessing for two people and suspect that I might be able to halve the quantities. Again, it looks terrific