I’m so in love with all the varieties of sweetly filled crepes but it is time for me to start making the savory crepes. My cousin Rose had her wedding shower at the cutest cafe last week. They served a delicious brunch which included crepes much like these.
They are easy to prepare and they make for a fancy breakfast or brunch. To me they are like breakfast burritos made elegant or something (not that ham and eggs are elegant it’s just that I think crepes are delicate and elegant).
The Best Savory Crepe Recipe!
At the cafe I believe they added melted butter over the crepes and I thought to myself, well if you are going to add melted butter you may as well brown it. My siblings make fun of me and say I’m obsessed with browned butter and salty caramel.
A lot of my family doesn’t like salted caramel, can you believe it? I know, it’s sinful. One of these days I’m going to get them hooked though. Its incredible what just a few flakes of salt or a small drizzle of browned butter can do.
Two of the best flavor enhancers. I listed the brown butter as optional in the recipe but really you’d be crazy to leave it out :).
With these you can also add in red peppers, mushrooms, sauteed onions, red pepper flakes – whatever you like in your scrambled eggs basically.
You can also use a different type of cheese, I just went with the same they used at the cafe. I’m telling you, these definitely should be added to your weekend breakfast menu. They are so good! Enjoy!
How to Make Savory Crepes
- Make crepe batter in a blender. Let rest in refrigerator 1 hour.
- Swirl crepe batter into heated buttered skillet and cook, flipping halfway through.
- Blend eggs. Brown butter then cook eggs in butter, toss with cheese.
- Assemble crepes layering ham, cheesy eggs and finishing with browned butter and wrap.
Follow Cooking Classy
Herb Crepes with Eggs, Swiss, Ham and Browned Butter
Delicious savory herb crepes filled with scrambled eggs, flavorful swiss and ham and finished with rich brown butter.
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 2 large eggs
- 3 Tbsp salted butter , melted, plus more for pan
- 1/8 tsp salt
- 1 Tbsp chopped fresh parsley or other herb of choice*
- 10 oz ham , cut into strips about 2-inches wide**
- 1/4 cup salted butter , browned, for serving (optional)
Scrambled Eggs with Swiss
- 12 large eggs
- 1/2 cup milk
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 5 oz Shredded Swiss cheese
- In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
- To prepare crepes, heat a 10-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess).
- Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan - just the bottom of pan and lower third of the rim) and pour 1/4 cup batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the inner rim of the pan as well).
- Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking too quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
- For the Scrambled Eggs with Swiss:
- Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, (cover with lid) and blend mixture on low speed for 10 seconds.
- Heat a large, deep non-stick skillet over medium-heat. Melt 1/2 Tbsp butter in saucepan and spread it along bottom and edges of skillet. Once butter has begun to foam, pour blended egg mixture into pan.
Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs several minutes until beginning to set, then add cheese and cook until they've reached desired doneness (note: they will continue to cook slightly once removed so judge accordingly). Remove from heat.
- To assemble crepes:
- Align 1 - 2 strips of ham in the center of a warm crepe (you may need two if they are short pieces. If using the deli ham you can either layer it in the center accordion style or just place it over the crepe in a single layer to cover the diameter of the crepe), then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.
- *You can also use a combination of herbs. I think good choices would be tarragon, chives, thyme or rosemary. Parlsey doesn't have a lot of flavor so if you want a little more flavor you may want to choose on of those listed above.
- **I used leftover ham that I'd sliced from a roasted ham (which I sliced fairly thin) and I cut it into strips to fit into the center of the crepe. Quality deli ham would also work.