Savory Breakfast Crepes Recipe

Flour: The base for the crepe batter, providing structure and texture.

Eggs: Helps bind the ingredients together and adds richness.

Milk: Adds moisture and helps create a smooth batter.

Melted butter: Adds flavor and helps keep the crepes from sticking to the pan.

Salt: Enhances the overall flavor of the crepes.

Shredded cheese: Adds a creamy, savory element to the filling.

Diced ham: Provides a salty, meaty component to the filling.

Sautéed spinach: Adds a healthy, earthy flavor to the filling.

When making crepes, ensure your batter is smooth and lump-free by whisking it thoroughly. If you find any lumps, you can strain the batter through a fine-mesh sieve. This will give you a silky texture, resulting in perfectly thin and delicate crepes. Additionally, let the batter rest for at least 30 minutes before cooking; this allows the flour to fully hydrate and the gluten to relax, making the crepes easier to flip and less likely to tear.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; good for vegans.

• eggs - Substitute with silken tofu: Use ¼ cup blended silken tofu per egg; adds protein and moisture.

• milk - Substitute with almond milk: A dairy-free alternative with a mild flavor.

• milk - Substitute with oat milk: Creamy and neutral in taste, suitable for those avoiding dairy.

• melted butter - Substitute with coconut oil: Adds a slight coconut flavor and is dairy-free.

• melted butter - Substitute with olive oil: Provides a different flavor profile and is heart-healthy.

• salt - Substitute with soy sauce: Adds umami flavor and saltiness.

• salt - Substitute with sea salt: A more natural form of salt with trace minerals.

• shredded cheese - Substitute with nutritional yeast: Adds a cheesy flavor and is vegan-friendly.

• shredded cheese - Substitute with vegan cheese: A dairy-free alternative that melts similarly.

• diced ham - Substitute with turkey bacon: Lower in fat and calories, but still provides a smoky flavor.

• diced ham - Substitute with tempeh bacon: A plant-based alternative with a smoky taste.

• sautéed spinach - Substitute with kale: Offers a similar texture and is nutrient-dense.

• sautéed spinach - Substitute with Swiss chard: Adds a slightly different flavor and is equally nutritious.

• Allow the crepes to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Stack the cooled crepes with a piece of parchment paper between each one to prevent sticking.
• Place the stacked crepes in an airtight container or a resealable plastic bag. Ensure all air is squeezed out to maintain freshness.
• Store the container or bag in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, lay the crepes flat on a baking sheet lined with parchment paper and place in the freezer for about an hour until they are firm.
• Once frozen, transfer the crepes to a resealable freezer bag or airtight container, separating each with parchment paper. Label the bag with the date.
• Frozen crepes can be stored for up to 2 months. When ready to use, thaw in the refrigerator overnight or at room temperature for about an hour.
• Reheat the crepes in a non-stick skillet over medium heat for 1-2 minutes on each side, or until warmed through. Alternatively, microwave them on a microwave-safe plate for about 20-30 seconds.
• If the crepes are filled, ensure the filling is also reheated thoroughly. For fillings like cheese and ham, you may need to reheat a bit longer to ensure they are warmed through.

• Preheat your oven to 350°F (175°C). Place the crepes on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes until they are warmed through.

• Use a microwave for a quick reheat. Place the crepes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated evenly.

• Reheat on the stovetop for a slightly crispy texture. Heat a non-stick skillet over medium heat and lightly grease with butter. Place the crepes in the skillet and cook for about 2 minutes on each side until they are warmed through and slightly crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the crepes on a baking tray and cover with aluminum foil. Heat for 10-12 minutes until they are thoroughly warmed.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crepes in the basket and heat for 5-7 minutes, checking halfway through to ensure they are not overcooked.

• Mixing bowl: A large bowl used to combine and whisk the ingredients for the crepe batter.

• Whisk: A utensil used to blend the flour, eggs, milk, melted butter, and salt into a smooth batter.

• Non-stick skillet: A frying pan with a non-stick surface to cook the crepes evenly without sticking.

• Spatula: A flat tool used to flip the crepes gently to cook both sides.

• Measuring cups: Tools used to measure the precise amounts of flour, milk, and other ingredients.

• Measuring spoons: Tools used to measure smaller quantities like the melted butter and salt.

• Butter knife: A knife used to lightly grease the skillet with butter before cooking the crepes.

• Cheese grater: A tool used to shred the cheese if it is not pre-shredded.

• Cutting board: A surface used to dice the ham and prepare the sautéed spinach.

• Knife: A sharp tool used to dice the ham and chop the spinach.

• Sauté pan: A pan used to sauté the spinach before adding it to the crepes.

• Serving plate: A plate used to serve the warm, filled crepes.

Prepare the filling: Pre-cook and dice the ham and sauté the spinach the night before to save time in the morning.

Make the batter ahead: Mix the crepe batter the night before and store it in the fridge. Give it a quick whisk before using.

Use a non-stick skillet: A non-stick skillet ensures easy flipping and reduces cooking time.

Pre-shred the cheese: Buy pre-shredded cheese or shred it in advance to streamline the process.

Batch cooking: Cook multiple crepes at once if you have a large skillet or griddle.