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Tender savory crepes are easy to make at home and filled with melty cheese, scrambled eggs and savory bacon. It’s the ultimate breakfast crepe that will transport you to a French cafe!

Other savory crepe recipes we love include ham and cheese crepes or chicken crepes! When I crave something sweeter, I use this cream cheese crepe filling.

Savory crepes on a plate.
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Savory Breakfast Crepe Recipe

These easy savory crepes are adapted from my favorite crepe recipe. I just left out the sugar and vanilla and added a pinch more salt to make them more of a savory breakfast. They taste similar to a breakfast burrito, but with crepes instead of a flour tortilla.

What I love about this recipe is that it’s foolproof and delicious! Simply whip up the batter in the blender in a matter of minutes. Plus they taste great any time of day and are perfect for breakfast, lunch or dinner.

Recipe Ingredients

crepe fillings

Find the full printable recipe with specific measurements below.

  • Milk: Whole milk will provide the best rich taste in the crepes.
  • Eggs: You will need four large eggs.
  • Melted butter: If you use unsalted butter, you may need to increase the salt.
  • Kosher salt: For taste.
  • All-purpose flour: I like to use the spoon and level method to measure flour.
  • Crepe filling: Eggs, bacon, cheese are my preferences, but prosciutto, ham or other cured meats can be used. Use cheddar cheese, gruyere cheese or your preference.

How to Make Savory Crepes

Breakfast crepes come together easily in a few simple steps, perfect for a weekend brunch or lazy weeknight dinner!

A step by step photo collage of how to make savory crepes.
  • Make crepe batter: In a blender, combine all of the savory crepe ingredients and blend 15-20 seconds until the batter is smooth. Refrigerate batter for at least 30 minutes.
  • Prepare eggs and savory fillings: Make scrambled eggs in a large skillet over medium-high heat. Prepare other toppings.
  • Make crepes: Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
  • Assemble: Fill crepes with prepared eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!

What to Serve with Crepes

Crepes are so versatile with a variety of filling options list below! You can serve them with other popular brunches items like crustless quiche , cheesy bacon breakfast skillet or German pancakes.

Savory Crepe Fillings

If you’re wondering what to put inside these breakfast crepes, below are a few delicious options. My favorite combination is scrambled eggs, bacon, cheese and green onions.

Sometimes I’ll also add in veggies like bell peppers, mushrooms or spinach. You could even mix them into the scrambled eggs while you’re cooking those in the skillet.

  • Microwave scrambled eggs
  • Bacon
  • Ham
  • Sausage
  • Shredded cheddar cheese or swiss cheese
  • Green onions
  • Tomatoes
  • Mushroom
  • Spinach
  • Bell peppers
  • Sour cream
  • Salsa
  • Fresh herbs
Savory breakfast crepes on white plate.

Sweet Fillings

A combination that you might find at a Parisian cafe is simply lemon and sugar for a classic lemon crepe. Here are a few more ideas!

Expert Tips

I’ve learned a few tips and tricks from making endless amounts of crepes over the years. With these simple pointers, you’ll have perfectly cooked crepes each time!

  • Chill the batter for at least 30 minutes or up to 24 hours. Allowing the gluten to rest gives them a light and airy consistency.
  • Use a nonstick skillet so that the crepes will easily slide right out of the pan. The last thing you want is for the batter to stick! It also helps to spray the pan in between each crepe. If you have a crepe pan, now is the time to use it.
  • Pour just enough batter so that it fills the pan, but the crepes aren’t too thick. I’ve found that 1/4 cup batter is usually the perfect amount for an 8″ pan.
  • Keeping warm: To keep cooked crepes warm, place them in the oven on a baking sheet at 175°F until serving. This is especially helpful if serving a large crowd!
Savory crepes with eggs on a white plate.

FAQs

What is a savory crepe called?

In France, savory crepes are called galettes and traditionally made with buckwheat flour. Buckwheat can be a finicky flour to work with so this recipe use all purpose flour for easy savory crepes.

Can I make ahead crepes?

Crepes are the perfect make-ahead breakfast because the batter needs time to chill anyways. I like to make the batter the night before and let it sit in the refrigerator overnight. Then just give it a quick stir the next morning before cooking.

Will the crepes stick together?

As long as you coat your pan with cooking spray or brush it with a thin layer of oil the savory crepes should not stick as you stack them. I only recommended to store them though with a thin layer of parchment paper between each crepe to prevent sticking.

How are dessert crepes different than main dish crepes?

The main difference is the filling! A dessert crepe (sweet crepe) has a sweet filling while a main dish (savory crepe) has a savory filling. While you can use this crepe recipe for either, I usually add some sugar to the batter of sweet crepes.

How to Store Crepes

Add cooked crepes to an airtight container or zip top bag and layer parchment or wax paper in between each crepe. Store in the fridge up to 3 days until ready to enjoy.

Then when you’re ready to serve, reheat them in a pan on the stovetop or in the microwave. It’s so easy and they taste just as delicious as making them fresh!

Savory crepes on a white plate.

More savory breakfast ideas we love include these breakfast tacos, omelettes and ham and cheese breakfast pie.

More Savory Breakfast Recipes

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Savory crepes with eggs on a white plate.

Savory Crepes

5 from 18 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Tender savory crepes are easy to make at home and filled with melty cheese, scrambled eggs and savory bacon. It's the ultimate breakfast crepe!
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 14 crepes

Ingredients 

Crepe Batter:

  • 2 cups milk
  • 4 large eggs
  • 3 Tablespoons butter , melted
  • ¾ teaspoon Kosher salt
  • 1 ½ cups all-purpose flour , sifted

Crepe Filling:

Optional fillings and toppings: green onions, tomatoes, mushrooms, spinach, bell peppers, sour cream, salsa

    Instructions

    • In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
    • Heat a large skillet to medium-high heat. Grease with cooking spray. Whisk the eggs with 2 Tablespoons of water. Then pour into skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then S&P to taste. Then prepare other toppings.
    • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
    • Fill crepes with eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!

    Notes

    Note: You can substitute the bacon with ham or sausage. 
    To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.
    Leftovers: Add cooked crepes to a container or zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
    Reheating: Heat in microwave or skillet until warm. 

    Nutrition

    Serving: 1crepe | Calories: 102kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 179mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Calcium: 52mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast
    Cuisine: French

    Did you make this recipe? Don’t forget to give it a star rating below!

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