Savory Crepes without Milk

Savory crepes are a French classic which is traditionally fill with eggs, cheese, vegetables, and more. These crepes can also be made gluten free by using buckwheat instead of wheat flour.

A French friend of mine once said to me "the perfect meal has both savory and sweet crepes" (i.e. savory crepes as the main course and sweet crepes for dessert).

While "crepe" literally translates as "pancake," I don't think anyone imagines a tall stack of flapjacks with maple syrup running down the sides.

Instead, they probably think of indulgent breakfast that feels more like dessert topped with berries, powdered sugar, and chocolate and/or creme.

In France, however, there are two types of crepes, and neither of them are the decadent ones we are used to. 

Sweet crepes, or crêpes sucrées, are a dessert served with Nutella, cream, or jam.

Savory crepes, known as crêpes salées, are eaten as a main dish for lunch or dinner.  A French friend of mine says a good meal should have both.

While sweet crepes are made with white flour, savory crepes are often made with buckwheat flour. 

This is both a healthier alternative as well a gluten free option that adds a nutty earthy flavor.

Savory crepes are filled with cheese, eggs, mushrooms, vegetables, fish, or various meats.

Depending on the filling they are rolled, folded in half, or have the edges folded over, creating a square. 

Meats, veggies, and fish tend to be rolled, cheese is usually folded in half like an omelette, and, more often than not, sunny side up eggs have the edges folded over.

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Which Type Of Oil should i use?
• Can I make it without eggs?
• What kind of sugar should I use?
• Make ahead
• How to Store
• How to Freeze
• Other Breakfast Recipes You May Like:
• Savory Crepes without Milk
• Hi, I'm ElissaBeth!

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Because oil makes for tenderer crepes that stay moister longer than if they were made with butter.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

Can I make it without eggs?

I'd recommend you make my eggless crepes instead. They're also made without using milk.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

I've tried replacing granulated sugar with powdered sugar in recipes, and the results weren't good.

Make ahead

Crepes are actually perfect to make ahead because the batter always cooks more evenly when it has rested overnight.  Then, remove and let sit for an hour at room temperature for a lighter-than-air texture.

If you only want to make it a few hours ahead, that's fine too, but still make sure to let it sit for at least an hour at room temperature before cooking.

How to Store

Layer the crepes between parchment to avoid sticking.  Then, store them in a resealable plastic bag. Keep in the fridge for up to five days.

How to Freeze

Layer the crepes between parchment to avoid sticking.  Then store them in a resealable freezer bag. Freeze for up to 2 months.

Other Breakfast Recipes You May Like:

• Dairy Free Scrambled Eggs
• Dairy Free French Toast
• Dairy Free Banana Pancakes
• Moist Banana Chocolate Chip Muffins
• Pancakes without Milk
• Dairy Free Biscuits and Gravy
• Dairy Free Waffles