Recipes, Savory

Savory Crepe Recipes


Fresh Mushroom Crepes

What do you need?

  • 1 LB of sliced fresh mushrooms  
  • 1/2 cup butter  
  • 1/2 teaspoon salt  
  • 1/2 teaspoon pepper  
  • 2 cubes beef bouillon  
  • 4 tablespoons dry white wine 
  • 1 cup sour cream  
  • 2 tablespoons minced chives  


In a skillet, melt the butter and sauté the sliced mushrooms for about 4-5 minutes. Add salt, pepper, bouillon and wine. Cook over medium heat for several minutes. Stir in sour cream and chives.  Spoon about 4 tablespoons of mushroom sauce onto the center of crepes, browned side out and fold over. 



What do you need?

  • 1/2 cup yellow cornmeal  
  • 1/2 cup boiling water 
  • 3 eggs  
  • 1/2 teaspoon salt  
  • 1/2 cup all-purpose flour  
  • 2 tablespoons melted butter  
  • 3/4 cup milk  
  • Suggested toppings: 1 pound of cooked ground beef, lettuce, shredded cheese, chopped fresh tomatoes


Carefully mix the yellow cornmeal with the water until smooth and let cool slightly. Then add eggs, salt, flour and butterLastly add the milk and mix until the batter is very smooth. Then make the tortillas by making small round balls and pressing then very thinly. Place tortillas on crepe maker until cooked. Fill the tacos with your favorite toppings.  


Crepes Manicotti

What do you need?

  • 1 batch of crepes 
  • 16 ounces ricotta cheese 
  •  1/2 LB shredded mozzarella cheese 
  • 1/2 teaspoon salt  
  • 1/8 teaspoon pepper  
  • 2 beaten eggs  
  • 1/4 cup grated parmesan cheese  
  • 2 tablespoon butter  
  • 1 teaspoon oregano  
  • 16 ounces of tomato sauce  


Preheat oven to 350°F. Set batch of crepes aside. Mix all ingredients except tomato sauce. Fill the center of the crepe with a large tablespoon of mixture. Roll to cover filing and place each in an oven-safe casserole. Cover the crepes with tomato sauce and top with additional parmesan cheese. Bake for 25minutes or until hot and bubbling. 


Chicken Florentine Crepes

What do you need?

  • 1 batch of crepes 
  • 8 tablespoons butter 
  • 5 tablespoons all-purpose flour 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 2-1/4 cups whole milk 
  • 1/3 cup heavy whipping cream 
  • 1 cup shredded Gruyere cheese or Swiss cheese 
  • 1-1/2 cups finely chopped fresh mushrooms 
  • 1 small chopped onion 
  • 1 package (8 ounces) softened cream cheese 
  • 1 egg 
  • 2 packages of thawed and dried frozen chopped spinach 
  • 2 cups of cooked shredded chicken 
  • 2 tablespoons shredded parmesan cheese 


Set batch of crepes aside. In a saucepan, melt 5 tablespoons of butter. Stir in the flour, salt, and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat. 

In a skillet, cook the mushrooms and onion in 3 tablespoons butter until tender. In a small bowl, beat cream cheese and egg. Add in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a bowl, combine the spinach and 1/2 cup cheese sauce until blended. 

To assemble, on two greased oven-safe pans, layer a crepe, spinach mixture and shredded chicken, another crepe, then mushroom mixture. Repeat until done. Pour remaining sauce over the stacks. Top with remaining cheeses. Cover and refrigerate for at least 1 hour. 

Remove from refrigerator 15 minutes before baking. Pre-heat oven and bake at 350°F; for 30 minutes or until bubbly. Let stand for 5 minutes before cutting.  





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