Savory crepes


Crepes are so versatile. They can be served for breakfast, lunch, or dinner, be filled, topped, or plain, and be savory or sweet. I like mine with powdered sugar and fresh strawberries, but having them stuffed with chicken or sausage is always a nice change. To make crepes into a satisfying meal for our hungry employees, I am filling them with roasted chicken, spinach, sauteed mushrooms, shredded Monterey Jack cheese, and a drizzle of pesto. Yum!

savory crepes

savory crepes

Savory crepes
Serves 8
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Total Time
30 min
Total Time
30 min
446 calories
16 g
102 g
33 g
22 g
9 g
191 g
323 g
2 g
0 g
23 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 446
Calories from Fat 292
% Daily Value *
Total Fat 33g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 102mg
Sodium 323mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 2g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups fresh basil
  2. 2 cloves garlic
  3. 1/4 cup pine nuts
  4. 2/3 cup olive oil
  5. 1/2 cup grated parmesan cheese
  1. 2 cups roasted chicken, shredded
  2. 2 tsp canola oil, divided
  3. 8 oz mushrooms, sliced
  4. 4 cups spinach
  5. 1 cup shredded mozzarella cheese
  1. 1 cup all purpose flour
  2. 1/4 tsp salt
  3. 2 whole eggs
  4. 1/2 cup milk
  5. 1/2 cup water
  6. 2 tbsp melted butter
  7. 1/2 tsp butter for cooking
  1. Make the pesto by blending together basil - pinenuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.
  2. Prepare the fillings. Heat oil in saute pan over medium heat. Add mushrooms and saute until browned, about 4-5 minutes. Season with salt and pepper. Remove from heat and set aside.
  3. In the same pan, heat another tsp of oil. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
  4. Make the crepe batter by whisking together the flour and salt in a medium bowl. Whisk together eggs, milk, water and butter in another bowl. Add the egg mixture to the flour mix and whisk until combined.
  5. Heat 1 tsp butter in a nonstick saute pan over medium heat. Add 1/4 cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
  6. Assemble the crepes by filling them with the chicken, mushrooms, spinach and cheese. Drizzle pesto and wrap the crepes. Reheat crepes on a griddle heated to 300 degrees F until cheese melts. Serve.
Adapted from Crepe batter from All Recipes
Cherry on my Sundae

**Helpful tips and common mistakes

Since the crepes themselves are very quick to make, prepare the pesto and fillings first, especially if they need to be cooked. For our savory crepes today, I chose a combination of chicken, mushrooms and spinach. You can use store-bought roasted chicken or prepare chicken any way you prefer.
Now when you are ready to make the crepes, make sure to mix the flour and salt separately from the wet ingredients. Doing so will avoid a lumpy batter.
Make sure to use a nonstick pan when cooking the crepes. I used a little butter for the first batch, but found that the batter has enough butter that you do not need oil for the following batches. The first one never comes out perfect but don’t worry, that happens to the best of us.
Swirl that pan around to get an even coating of batter!

Bubbles will form on the surface of the crepe indicating when they are ready to be flipped.


Repeat with the remaining batter (There are 10 layers of crepes under that one!)

Since I had to prepare such a large amount, I cook everything and reheat them together on a griddle. Heat a griddle pan to 300 degrees. Lay down a crepe, top with spinach, chicken, mushrooms, and cheese. Drizzle pesto on top. Wrap like a burrito and heat the fillings. Serve immediately and enjoy!
If you do not like chicken, you can always substitute the protein for shrimp, sausage, beef, or ham. What you like in your crepe is up to you but the standard recipe above for the crepe batter is a great way to start!
savory crepes
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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  1. I know how to make crepes, but I was out of ideas for the savoury fillings! We usually just have ham and cheese sauce, it’s nice to try new things. Thanks!

  2. YUMM! Another great recipe!! These look incredible!

  3. Enza Hamilton

    These sound delicious and easy to make. I’m always worried about using chicken in crepes if the chicken is straight outta the fridge. Do u suggest pre- heating it through first then continuing once inside the crepe?

    • cma0425

      Yes, I like to heat all my fillings (chicken, mushroom, spinach) before adding it to the crepe. The assembled crepes aren’t heated for very long so if the chicken wasn’t reheated beforehand, it would still probably be cold even after being assembled into the crepe and finished on the griddle.

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