Savory-filled crepes turn any party into a deliciously playful event. Thin, tender crepes become tasty little parcels that hide creamy, flavorful fillings—think bright crab or seasoned chicken—ready to surprise and delight guests. Each bite offers a fun mix of textures: silky seafood or savory poultry, smooth binding sauce, and the gentle chew of the crepe, creating an indulgent yet light mouthful.
These crepes are perfect for entertaining because they’re elegant without being fussy. Arrange them on a platter for guests to graze. Dress them up with zesty citrus drizzles, a dot of crème fraîche, or a glossy beurre Blanc, and top with microgreens for a pop of color and flair. Pair with crisp white wines like Sauvignon Blanc, a delicate Chardonnay, or a lively sparkling wine to brighten the flavors.
Whether you aim for chic sophistication or relaxed charm, savory-filled crepes make a memorable, crowd-pleasing addition to any celebration.
Ingredients
- Use 1 pound crab meat (drained) or 2 cooked, shredded chicken breasts.
- ¼ cup onion, minced
- ¼ cup mushrooms, chopped
- ¼ cup bell pepper, diced
- 8 tablespoons of butter
- 6 tablespoons of cooking sherry
- 2 cups of milk
- ½ teaspoon of salt
- 1/8 teaspoon of black pepper
- 2 egg yolks, beaten
- 5 tablespoons of all-purpose flour
- 1 cup of Swiss cheese, grated
- 12 Crêpes
Process
- Preheat oven to 375°F.
- Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
- Sauté onions, mushrooms, and bell pepper in 4 tablespoons of butter until soft.
- Add the crab, or chicken if using, and stir over low heat. Add the cooking sherry, turn the heat up to medium-high, and bring to a boil.
- Boil until the sherry has evaporated, about 2 – 3 minutes. Drain any remaining butter from the pan.
- Beat egg yolks in a bowl. Set aside.
- In a medium saucepan, melt 4 tablespoons butter. Stir in flour, then add milk all at once over medium heat. Stir constantly until mixture thickens. Season with salt and pepper to taste.
- Beat about 1/4 cup of the hot flour mixture into the egg yolks to temper them, then stir the yolk mixture back into the remaining flour mixture. Reduce the heat and cook for one minute, stirring constantly until slightly thickened.
- Add ½ cup of Swiss cheese, stirring until melted.
- Stir about 2/3 of the sauce into the crab or chicken filling until combined; set the remaining sauce aside.
- Place a generous scoop of crab or chicken filling on each crepe, then roll the crepe closed.
- Arrange crepes in a baking dish. Pour remaining sauce evenly over them and sprinkle with the remaining cheese before baking.
- Bake for 20 minutes until hot.
Variations
- Smoked salmon and dill
- Sautéed mushrooms and goat cheese
Notes
- Crêpes can be prepared ahead for a party. Freeze unbaked crêpes on a tray. When needed, thaw them in the refrigerator and then bake as directed.
Ham and Cheese Crêpes
Kitchen Moxy 