Delicate and savory, these cheese crepes, made with extra sharp cheddar cheese, will be your favorite alternative to sweet crepes.
If you have only enjoyed sweet crepes, let me introduce you to this deliciously delicate and savory cheese version. As much as I love crepes smothered with Nutella, or filled with fruity whipped cream, or butter and jam, I also love their savory brothers.
By cheese crepes, I don’t mean they are filled with ooye-gooye cheese filling.
No, these babies reek with cheese because the batter is made with melted extra sharp cheddar cheese. Yep, a whole cup of sharp cheddar is mixed into the batter. That’s why these crepes are so flavorful and delicious, perfect to be paired with some sour cream, scallions, or even plain Greek yogurt. Ricotta cheese? Smoked salmon? Fill them with whatever your heart desires. Think of these savory crepes as your blank canvas and jazz them up with your creativity.
High quality cheese is mandatory for this recipe.
The quality and flavor of the cheese is directly correlated with the final result. I highly, highly recommend to buy a block of cheese and shred it yourself. I used Seriously Sharp Cheddar Cheese from Cabot, because hubs and I simply love this stuff. (No, I don’t work for this company, and they probably don’t even know that this blog exists. Though it’d be simply amazing to partner with them.) Anyhow, the nutty cheesy flavor of sharp cheddar is not overpowering, yet let’s you know of its presence.
And if you have seen my other crepe recipes, you know that I don’t butter my skillet every time I fry a crepe. Instead, my secret is to add a little bit of vegetable oil in the batter and use non-stick pan. Other than that, it’s super easy to make these crepes and even easier to devour. 🙂
Rolling them into cigars creates beautiful presentation to serve at a party. Oh, you can also make the crepes a day in advance. When ready to serve, simply spread the filling and roll them up.
Have you tried savory crepes before? If so, what’s your favorite savory filling?
As always, thank you for stopping by!
Savory Cheese Crepes
Ingredients
For crepes:
- 2 cups 480ml milk (I use whole milk, but you can use whatever you have)
- 1 cup 100gr shredded extra sharp cheddar cheese
- 2 large eggs at room temperature
- 1 ½ cups 190gr all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
For filling:
- 1 cup sour cream
- 1 scallion finely chopped
- Salt and pepper to taste
Instructions
- In a small saucepan, heat the milk to a boiling point over medium high heat. Turn off the heat, add the shredded cheese and whisk until the cheese is fully melted.
- Transfer the cheese mixture into a mixing bowl with whisk attachment. (Alternatively, you can use a handheld electric mixer or just whisk.) Whisk the mixture on low speed until it’s cooled down to room temperature. (Make sure the mixture is not hot before adding the eggs, or you’ll get scrambled eggs.) Add the eggs and beat the mixture until well combined, about 3 minutes. Add the flour, sugar and salt and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Whisk in the vegetable oil.
- Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 16 crepes. Cool the crepes completely. At this point you can wrap the crepes with a plastic wrap and refrigerate for up to a day.
- To make the filling, mix the sour cream with chopped scallion. Salt and pepper to taste. When ready to serve the crepes, spread about ½ tablespoon of filling all over the crepes. Fold in two sides, and then roll the crepe into a cigar.
Nutrition
Whenever a recipe has cheese I always add a bit of dried mustard, I would recommend 1/2 tea. Also try adding fresh snipped chives.
Thanks for sharing that, Aly! I’ll try adding dried mustard next time.
I tried this recipe and it was very good! I made two batches. One with Snowdonia extra old cheddar and another with Compte. Much preferred the Compte.
I had no problems with the recipe/method. Preparation went smoothly without additional adjustments.
To cool down my cheese/milk mixture I placed my mixing bowl into a large pot of cold water while mixing with a hand mixer. I changed the water a couple of times to cool faster.
Delicious, easy and well written directions. Thank you.