Savory Crepes

4.50 from 2 votes

These French-inspired Savory Crepes are filled with creamy mushrooms, country ham and a sunny side up egg for the perfect brunch-time treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: French

Servings: servings

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.

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.

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.