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Savory breakfast crepes filled with eggs, veggies, and cheese topped with chives.

Savory Breakfast Crepes

A delightful and quick breakfast option that elevates simple ingredients into a cozy meal, perfect for using up fridge leftovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 180
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 2 large eggs preferably at room temperature
  • 1.25 cups milk any kind, dairy or unsweetened non-dairy
  • 2 tablespoons melted butter or olive oil
  • 1 pinch salt
  • optional black pepper or garlic powder to taste
Filling Ideas
  • 1 cup scrambled eggs with cheddar and spinach
  • 1 cup sautéed mushrooms with Swiss cheese
  • 1 cup ham and mozzarella with Dijon
  • 1 cup leftover roasted veggies with feta
  • 1 cup breakfast sausage with pepper jack

Method
 

Prepare the Batter
  1. In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.
  2. Let the batter sit while you prep fillings.
Cook the Crepes
  1. Heat a nonstick pan over medium heat and lightly butter the surface.
  2. Pour a small ladle of batter into the pan and quickly swirl to cover the base.
  3. Cook for 45-60 seconds until the top looks set, then carefully flip and cook for another 15-30 seconds.
  4. Transfer to a plate and repeat with the remaining batter.
Assemble and Serve
  1. Fill each crepe with your desired fillings and fold or roll them.
  2. Serve warm and add toppings like salsa, avocado, or a side salad as desired.

Notes

Keep cooked crepes stacked under a towel to maintain softness. Great for meal prep! Store in the fridge for about 3 days or freeze for up to 2 months.