These savory, French-style crepes take the guesswork out of fancy brunch hosting. They're layered with creamy Boursin cheese, Dijon, and deli-style ham, creating the perfect balance of rich, herby, and delicious!
Savory crepes are surprisingly easy to make at home. Since the crepes are homemade, I decided to use a few "cheat" fillings to make them even easier.
That's why Boursin is perfect. A creamy, lightly seasoned soft cheese that does all the heavy lifting for you. No chopping, no sautéing, and no sweat!
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Key ingredients
Just a few store-bought ingredients make up the savory filling.
- Crepes. Buttery, lacy, French-style crepes from scratch (don't be scared, they're easy).
- Boursin cheese. For these crepes, I like the Caramelized Onion and Herbs variety, but any Boursin flavor will work.
- Dijon mustard. A light layer of Dijon mustard works well with the cheese.
- Deli-style meat. Ham is slightly more elegant, but turkey works just as well.
The full list of ingredients is in the recipe card.
Step-by-step instructions
Just mix, pour, and flip! Crepe batter is easy; mastering crepes takes a little practice. But, overall, they're simple to make. Be sure to check out all my tips and tricks for getting the perfect crepe.
Step 1. Add all of the ingredients to a blender, and give it a whiz to mix everything. Be sure to scrape down any flour that gets stuck to the side, and give it another blitz. Let the batter rest in the fridge for 1 hour and up to overnight.
Step 2. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with a small amount of butter. Pour about ⅓ cup of batter into the center. Immediately tilt the pan in a circle to coat the bottom with batter.
Step 3. When the batter turns from wet to matte on top, flip the crepe and continue to cook on the other side (I like to use a long flexible spatula to help it along).
Assemble: Working with one crepe at a time, add a thin layer of Dijon to half of a crepe. Add the Boursin, followed by the ham. Fold in half, then in quarters, so you have a triangle.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert crepe making tips
- Rest the batter. To get tender crepes and to prevent tearing (or rubbery crepes), rest the batter in the fridge for at least an hour, up to overnight. When you do take it out of the fridge, no need to bring it to room temperature before pouring the batter. Just give a whisk before starting.
- Batter consistency is key. Crepe batter should be thin (nothing like pancake batter). It should look and pour like heavy cream.
- Adjust the heat. Just like pancakes, you may lose the first crepe. That's ok. Adjust your temperature as needed if you find they are burning.
- Use a thin spatula. If you have a thin, wide, flexible spatula, now is the time to use it. It easily gets under the crepe without tearing it.
Optional add-ins
These Boursin crepes are delicious as is, but they're also very versatile. Feel free to add an extra layer (or 2) of flavor inside the crepe.
- Sautéed leeks or shallots
- Bacon chutney for a sweet and savory layer
- Baby spinach (wilts perfectly into the cheese)
- Thinly sliced mushrooms, sautéed in butter
Serving suggestions
Savory crepes should be assembled and served right away. Serve them warm, so the cheese can get all melty. Before serving, I like to sprinkle fresh herbs right on top, then drizzle them with hot honey.
To make them even more substantial, top with a fried or jammy egg, and serve with a side of potatoes. For a complete brunch meal, a light salad will be your crepes' best friend.
Storage
Store cooled (unstuffed) crepes in a covered container in the fridge for up to 3 days. If stacking, you can add parchment or wax paper to prevent sticking.
To reheat, heat a little butter in a non-stick skillet, and heat the crepes until warmed through. You can layer them at this point and heat them assembled.
✍Testing notes
- My first umpteenth batches of crepes were only browning in the middle, which was driving me nuts. It wasn't until I checked my burner that I noticed the issue. I was using the dual flame burner (with the heat on medium low), so only the middle flame was on (great for simmering- not so much for crepes).
- Once I moved it to the other wide burner, the pan heated evenly, and I was getting evenly cooked crepes. A simple fix!
Frequently asked questions
Absolutely. If you're short on time or not feeling your French flair for crepes, reach for the packaged stuff.
Good news, you don't need a crepe pan for crepes. An 8 or 9-inch skillet is perfectly fine. If you're a beginner, make sure the pan is indeed non-stick, so you don't struggle with stuck batter.
More savory recipes
Who else is in their savory era?
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Savory Crepes with Boursin Cheese and Ham
Equipment
- blender optional
- long spatula
- 8 or 9-inch crepe pan or non-stick skillet
Ingredients
For the crepe batter
- 1 cup all-purpose flour
- 1 cup whole milk, room temperature
- ½ cup warm water
- 2 large eggs, room temperature
- 2 tablespoon unsalted butter, melted and slightly cooled
- 1 tablespoon white granulated sugar
- ¼ teaspoon kosher or fine sea salt
- ⅛ teaspoon ground black pepper
- pinch ground nutmeg
- butter for cooking
For serving
- 2-3 tablespoon Dijon mustard
- 1 (5.2 ounce) package Boursin cheese (Caramelized Onion and Herbs or Garlic and Fine Herbs)
- 8-10 ounces deli-style ham, preferably sliced thin (about 2-3 slices per crepe)
- 1-2 tablespoon chopped fresh herbs for serving, optional
- hot honey for drizzling, optional
Instructions
For the crepes
- In a blender, combine flour, milk, warm water, eggs, melted butter, sugar, salt, black pepper, and nutmeg. Blend until smooth, about 20-30 seconds. (You could also use a whisk- just make sure the batter is smooth). Let the batter rest for at least 1 hour at room temperature (or refrigerate up to overnight).1 cup all-purpose flour, 1 cup whole milk, room temperature, ½ cup warm water, 2 large eggs, room temperature, 2 tablespoon unsalted butter, melted and slightly cooled, 1 tablespoon white granulated sugar, ¼ teaspoon kosher or fine sea salt, ⅛ teaspoon ground black pepper, pinch ground nutmeg
- Heat a lightly buttered crepe pan or nonstick skillet over medium heat. Pour in about ⅓ cup batter, swirling immediately to coat the pan in a thin layer. Cook until the surface looks set (the batter will go from wet to matte) and the edges lift easily, about 45-60 seconds. Flip and cook for 15-30 more seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes as you go.butter for cooking
Assemble the crepes
- Return one crepe to a warm skillet over low heat. If folding into triangles, spread about ½ teaspoon Dijon mustard over one half of the crepe. Dollop and gently spread about 1 tablespoon Boursin over the Dijon, then layer with 2-3 slices of ham.1 (5.2 ounce) package Boursin cheese (Caramelized Onion and Herbs or Garlic and Fine Herbs), 2-3 tablespoon Dijon mustard, 8-10 ounces deli-style ham, preferably sliced thin (about 2-3 slices per crepe)
- Fold the crepe in half, then in half again to form a triangle. Warm for 30-60 seconds, just until the filling softens and the crepe is heated through. You could also assemble them off heat, then place them back in the pan to warm through. Transfer to a plate and finish with chopped fresh herbs and a drizzle of hot honey, if desired.1-2 tablespoon chopped fresh herbs for serving, optional, hot honey for drizzling, optional
Notes
- Rest the batter. To get tender crepes and to prevent tearing (or rubbery crepes), rest the batter in the fridge for at least an hour, up to overnight. When you do take it out of the fridge, no need to bring it to room temperature before pouring the batter. Just give a whisk before starting.
- Batter consistency is key. Crepe batter should be thin (nothing like pancake batter). It should look and pour like heavy cream.
- Adjust the heat. Just like pancakes, you may lose the first crepe. That's ok. Adjust your temperature as needed if you find they are burning.
- Use a thin spatula. If you have a thin, wide, flexible spatula, now is the time to use it. It easily gets under the crepe without tearing it.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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