Savory Herb Crepes

My love affair with crepes began on the streets of Paris in 2002. I was a junior in college and over spring break that year I visited my BFF Jean in Europe while she was studying abroad in Belgium. It was a whirlwind week! We went to Dublin for St. Patrick’s Day the day after I arrived, then back to Belgium, then we went to Paris for a couple of days by train. It was one of the most amazing, unforgettable experiences of my life since I had never been to Europe before then. In Paris we crammed in so much in a short space of time, but one of the biggest highlights was obviously the food.

My BFF Jean and I enjoying baguettes in front of La Tour Eiffel! Oh, the memories.
My BFF Jean and I enjoying baguettes in front of La Tour Eiffel! Oh, the memories.

We had crepes for lunch our second day there and I was never quite the same after that. My crepe was filled with gooey cheese and salty ham and I was in Parisian heaven. I decided to re-create that favorite of mine for brunch today and I was instantly transported! The batter for the savory herb crepes was really simple.

The batter for the savory herb crepes all set! It just needed to rest so that the crepes would be super tender.
I stirred my wet ingredients into my dry ingredients before I folded in lots of fresh herbs. That’s all there was to it! It just needed to rest for 30 minutes so that the gluten could relax. That little step made really tender crepes.
The luscious filling for the savory herb crepes had so much flavor.
While the batter rested, I turned to the filling. Oh my goodness, it had so much flavor. Once I cooked my gorgeous, salty pancetta, I stirred it in with lots of goat cheese, salt and pepper. The hot pancetta started to melt the goat cheese beautifully.
The bottom of the pan coated in the batter just enough to make beautifully thin and tender savory herb crepes.
Then it was time for the really fun but tricky part. I don’t think I’ve ever done a perfect crepe on the first try, so just know that it usually takes one to get into the swing of it. I coated the bottom of the pan with just enough batter to make beautifully thin and tender savory herb crepes. It ended up being about 3/4 cup of batter per crepe. They cooked for about 2 minutes on each side. Also, I’m a little in love with my crepe pan. I was so excited when I got it as a wedding gift! Any large, shallow non-stick skillet works well though.
Once the crepes all cooked, I filled them with that gorgeous pancetta and cheese mixture. First, I spread it on half of the crepe before I closed it up and folded it in half again. Then I spread more of the filling on before I closed it up completely. It looked like a folded triangle napkin when I was done.

To finish the savory herb crepes I heated my crepe pan again over medium high heat. The four assembled, folded crepes went in just to warm up and lightly sear for about 30 seconds on the first side, and were flipped to do the same on the other side. It made them slightly crispy on the outside and really melded everything together. Then I just served them immediately! The tender, flavorful herb crepe with that amazing filling was just amazing. I was a happy woman and was instantly back on the streets of Paris. Enjoy the handy printable friends and transport yourselves to Europe too!

Savory Herb Crepes
Savory Herb Crepes
Savory Herb Crepes
Savory Herb Crepes

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Savory Herb Crepes
Savory Herb Crepes
Prep Time
15 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
Course: Breakfast
Servings: 4 crepes
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CREPES
  • 1 cup all-purpose flour
  • 1 teaspoon truffle salt
  • 1 1/4 cups milk
  • 3 whole eggs
  • 2 whole sage leaves removed from the stem and finely chopped
  • 1 sprigs fresh rosemary leaves removed from the stem and finely chopped
  • 2 tablespoons butter melted, plus additional for coating the pan
FOR THE FILLING
  • 1/4 pound pancetta diced small
  • 12 ounces herbed goat cheese crumbled
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
Instructions
  1. First, prepare the easy crepe batter. In a large mixing bowl whisk together the flour and truffle salt. In another bowl thoroughly whisk together the milk and eggs. Pour the wet ingredients in to the big bowl of dry ingredients and whisk it all together until it becomes a luscious batter. A few lumps are ok, it should not be overworked. Gently stir in the chopped herbs, then cover the bowl and let it rest in the refrigerator for 30 minutes.
  2. While the batter rests, prepare the filling. Heat a cast iron skillet over medium high heat. Let the pancetta cook and crisp up for about 5-6 minutes while the fat renders out. While the pancetta cooks combine the goat cheese, salt and pepper in a bowl. When the pancetta is done, use a slotted spoon to transfer it directly to the bowl with the rest of the filling. It will just start to melt the cheese and meld together gorgeously. Stir it together completely and set the filling aside.
  3. Take the batter out once it is rested and stir in the melted butter. It is time to cook up the crepes! Take a shallow non-stick pan or special crepe pan if you have it and melt just enough butter in it to coat it over medium high heat. It just needs a pat of butter.
  4. The amount of batter needed will depend on the size of the pan. For the 11 inch crepe pan used here, 6 fluid ounces or 3/4 cup was the perfect amount of batter to just coat the pan for a perfectly thin crepe. Pour the batter into the middle of the hot pan, then gently roll the pan to let the batter completely coat the bottom while holding it just above the heat. Once the pan is coated, put the pan back on the heat and let the crepe cook and bubble for about 2 minutes, then carefully flip it and allow it to cook for another 2 minutes on the other side. Transfer it to a plate and repeat with the rest of the batter to get 4 crepes total.
  5. Take a crepe and spread a heaping spoonful or two of the filling across one half of it, then fold the other half over. Spread another dollop of the filling on half of the folded crepe, then fold the other half over so that it is now folded into quarters. Repeat with the other three crepes.
  6. Heat the crepe pan again over medium high heat. Add the four assembled, folded crepes to the pan and let them gently sear for about 20-30 seconds on one side, then carefully flip them to heat up on the second side. This will crisp the outside just slightly and meld the filling together gloriously. Then plate the crepes and serve immediately!

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