Savory Crepe Recipe
Three French-inspired fillings, one buckwheat base. These savory crepes move from earthy and warm to sweet-savory and fresh depending on which filling you choose, and all three come together quickly once the crepes are made.
Servings: 12 Crepes
Ingredients
- 1 batch Buckwheat Crepes
Mushroom Gruyère & Brown Butter
- 8 ounces mushrooms mixed: oyster and shiitake recommended, chopped
- 2 ounces gruyère shredded
- 8 ounces baby spinach
- 2 tablespoons unsalted butter
- 5 sprigs fresh thyme
- Kosher salt and pepper to taste
Prosciutto Fig & Arugula
- 2-3 ounces sliced prosciutto 2–3 slices per crepe
- ¼ cup fig jam or preserves
- 8 ounces arugula fresh
- Balsamic glaze for drizzling
Instructions
- Make one batch of Buckwheat Crepes according to the recipe, including the 30-minute rest.
- (Mushroom & Gruyère): Heat 1 tablespoon canola or vegetable oil in a large sauté pan over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 2 to 3 minutes until browned. Add 4 sprigs of thyme, stir, and continue cooking. Season generously with kosher salt, add 1 tablespoon butter, and cook until the butter is browned and nutty. Add spinach and wilt in the same pan. Remove everything from the pan. Place a crepe in the pan, layer on mushrooms, spinach, and gruyère, then fold and warm until the cheese melts. Drizzle with remaining brown butter, or brown the second tablespoon of butter and drizzle over the folded crepes on the plate.
- (Apple & Brie): Slice the apple very thinly, using a mandolin if available. Place a crepe in the pan over low heat. Layer brie slices and apple on the crepe, drizzle with honey, fold, and warm until the brie melts.
- (Prosciutto, Fig & Arugula): No cooking required. Spread fig preserves over the crepe, lay prosciutto on top folding the slices for height, pile on arugula, drizzle with balsamic glaze, fold, and serve immediately.
Notes
Mushroom tip: Cook mushrooms in a single layer with space between pieces and leave them undisturbed for the first 2 to 3 minutes. Crowding causes steaming instead of browning.
Balsamic glaze: If making your own, reduce 1 cup of balsamic vinegar over medium heat until thick and syrupy. Most store-bought versions contain added sugar. Drizzle over the crepe and arugula rather than across the plate to keep the presentation clearly savory.
Assembly order: For the mushroom and gruyère filling, have all components fully cooked and warm before folding the crepe. The cheese should melt from the filling's residual heat, not from prolonged time in the pan.
Storage: Cooked crepes keep refrigerated for up to 3 days, stacked with parchment between each one. The mushroom filling keeps in an airtight container for up to 3 days and reheats gently in a skillet. The prosciutto and arugula filling does not store well once assembled and is best eaten fresh.
Balsamic glaze: If making your own, reduce 1 cup of balsamic vinegar over medium heat until thick and syrupy. Most store-bought versions contain added sugar. Drizzle over the crepe and arugula rather than across the plate to keep the presentation clearly savory.
Assembly order: For the mushroom and gruyère filling, have all components fully cooked and warm before folding the crepe. The cheese should melt from the filling's residual heat, not from prolonged time in the pan.
Storage: Cooked crepes keep refrigerated for up to 3 days, stacked with parchment between each one. The mushroom filling keeps in an airtight container for up to 3 days and reheats gently in a skillet. The prosciutto and arugula filling does not store well once assembled and is best eaten fresh.
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 277mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2408IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 1mg