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
I hated the recipe. The dough turned out to be too thick even adding an extra egg, In the hope to stretch the crepe, I leaned the frying pan and it fell half cooked messing up in the stove twice.
Sorry to hear your crepe didn’t turn out. If the batter is too thick, I’d recommend adding more milk, instead of an egg. And as for crepe falling out the pan, the only thing I can recommend is not to tilt the pan too much. A little swirl back and forth should do it.
This recipe looks awesome! Do they freeze well? I need to make them ahead more than one day.
Umm, Toni, honestly I never tried freezing the crepes. So I have no idea how they hold up. Sorry.
These sound awesome! I’m a huge crepe fan. My family is Ukrainian so we usually make the ones filled with sweet farmers cheese, but I love finding recipes that use crepes in a different way.
Oh we love sweet crepes too. I started experimenting with different flavors now, especially with savory ones. So far, loving them. Thanks, Tatyana!
These savory crepes look amazing. I’m love anything with cheese – putting cheese in the batter is a great idea!
Totally, the best idea! Thank you, Tina.
Look at how pretty pretty pretty these are!! OMG, I just want to swipe the entire stack! 🙂
Thanks a lot, Nagi! These are good! 🙂
Shinee,
These crepes look amazing! I’ve never tried to make crepes at home–I’m sure mine would be a hot mess!
Thanks!
You’d be surprised how easy it is to make crepes. Hope you give them a try. Thanks, Kirsten.
These are absolutely gorgeous! Thanks for the wonderful recipe. saving and sharing 😉
Thanks so much, Gwen!
I actually ADORE savory crepes over sweet! These are right up my alley! <3
Thank you, Jenn!
Sorry for the typos that should read step two etc.
This recipe looks fabulous and I would love to make it as I am really into making crapes. My problem is that step to seems a bit confusing. Please read it and tell me what I’m missing here but it seems that I’m adding the cheese and milk mixture to a mixing bowl with a whisk and beating the eggs etc. Then it tells me to add the eggs. I’m confused please clarify. I’m trying to assume that I’m going to beat the eggs separately and then add them to the cheese and milk mixture – am I right?
Hi, Gloria! Oops, that was my bad. I just fixed the error and updated the recipe. Basically, we need to whisk the hot milk and cheese mixture until it’s cooled down, then we need to add the eggs. No need to beat the eggs separately. Thanks for letting me know, and sorry for confusion. I hope you enjoy these crepes.