New recipes

Savoury stuffed crepes recipe

Savoury stuffed crepes recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

Crepes are stuffed with ricotta cheese and fresh mint, then baked in a savoury sauce in this vegetarian meal that the whole family will enjoy!

1 person made this

IngredientsServes: 10

  • 9 eggs, at room temperature
  • 525ml water
  • 275g plain flour
  • 1 tablespoon butter, softened, or as needed
  • Filling
  • 3 eggs
  • 1.25kg ricotta cheese
  • 1 bunch fresh mint, finely chopped
  • 2 teaspoons salt
  • freshly ground black pepper
  • 2 large jars pasta sauce, or more to taste

MethodPrep:30min ›Cook:1hr ›Extra time:30min › Ready in:2hr

  1. Combine 9 eggs, water and plain flour in a large bowl. Blend with an electric mixer until crepe batter is completely smooth. Let batter rest for 30 minutes.
  2. Heat an non-stick pan over medium-high heat; brush with some butter. Pour 2 1/2 tablespoons of the crepe batter into the pan, swirling to coat the bottom. Cook until the top is dry to the touch and bottom is still pale, about 30 seconds. Transfer crepe to a plate. Repeat with remaining crepe batter.
  3. Whisk 3 eggs in a large bowl. Stir in ricotta cheese. Fold in chopped mint, salt and pepper until well combined.
  4. Preheat oven to 180 C / Gas 4.
  5. Place a few tablespoons of the ricotta mixture on one end of a crepe. Roll over once and pull the other end up over the top. Repeat with remaining ricotta mixture and crepes.
  6. Cover the bottom of a large baking dish with some pasta sauce. Arrange filled crepes on top. Cover filled crepes with a little more sauce. Cover baking dish with foil.
  7. Bake in the preheated oven until sauce is bubbly, about 55 minutes.


If you decide to make the crepes ahead of time, put greaseproof paper between each crepe when you stack them.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Savoury Spinach Crepes

These savoury spinach crepes are light and fluffy, stuffed with Italian ham and sweet provolone cheese with an added bonus-a secret ingredient for those picky eaters fresh organic spinach leaves!

Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. With it’s mild flavour the delicate spinach literally goes undetected in this recipe!

I was somewhat skeptical as to whether or not my kids would eat these (since they are green!) but quickly realized that as long as they don’t see bits or flecks of ‘green stuff’ then any recipe is a go! For parents with picky eaters, this is an ideal recipe to make because it’s fun for kids to eat and super healthy.

These crepes are somewhat on the thicker side but you can always reduce the amount of liquid you add to the frying pan if you prefer super thin crepes.

Don’t be alarmed if the first one or two crepes don’t turn out-you’ll quickly get the hang of it and will be making professional looking crepes in no time!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Make it a brunch buffet

One of the best parts about crepes is how each person can customize their own. Since it is all about the fillings, you can cater to all sorts of dietary preferences. Just lay out a variety of fillings and everyone can dress up their crepes to their own desires.

The crepes themselves can be made from all kinds of flours. I like using partially whole wheat or even oat flour since they are rich in nutrients, but you’ll find lot of ideas from these other recipes. And once you have your base, it’s time to get creative.

It’s especially amazing to incorporate fresh, seasonal produce into your crepes. Whether you are going for a sweet spread with lots of fresh fruit, or more savory choices with cheese and vegetables, pick up some of whatever is available at the farmer’s market.

Stick with the classics like cheese and mushrooms, or get creative with some of these great ideas. Either way, you are sure to have a winning spread that everyone will want to copy. Don’t forget to check out my Mango and Ricotta Crepes post for ideas on preparing the pancakes ahead of time to make everything easier.

Fried Savoury Crepe Rolls

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Before I started writing this post I thought long and hard about what to call these. Far as I know these are unique to Sri Lanka (that tiny island off the southeast coast of India). And strangely enough in Sri Lanka, they are called Chinese rolls! So I thought about calling them Sri Lankan Chinese rolls at first, realized how silly that sounded and threw that idea right out the window in to the cold, gloomy day outside today. I never gave that name a second thought when I devoured them one after the other when I was young and now that I think about it, I cannot for the life of me figure out what makes them Chinese. They are delicate crepes filled with a spicy and juicy meat or vegetarian filling, breaded and fried till they are golden brown. So when you bite into them, they are crunchy, spicy, savoury, juicy and oh so tasty! It’s an absolute favourite amongst Sri Lankans and it will be a mighty shame if the rest of the world never found out about them. And on a cold wintry day, I guarantee, that nothing will hit the spot better than these delicious Fried Savoury Crepe Rolls! (Sounds better? I thought so too!).

So back to that question I had before I started writing this. Why Chinese Rolls? The only explanation might be that they bear a slight resemblance to Egg Rolls or Chinese Spring rolls. But that’s where the similarities end. This Sri Lankan variety is juicier, infinitely more flavourful and just down-right more satisfying to eat.

When my sister and I were younger, my mum used to make these regularly at home. We would form an assembly line every time she made these. Station 1 was where the crepes were formed, station 2 was where filling and rolling were done, station 3 was where coating and crumbing happened. I always took up position in station 2, because that meant I could steal a crepe or two every now and then. My sister may have gotten wiser to my sneaky ways over the years, but being the little sister what was she going to do? And when they had been fried to perfection, our mum would let us eat the first couple of rolls, while they were still hot and insanely crunchy, you know just to make sure “they tasted alright.” Like they ever tasted less than super awesome.

My husband is a huge fan of these rolls too, so I usually make the crepes, fill them, bread them, and freeze them and then fry them up fresh on those days we just want to nibble on something spicy. And tasty of course!

So the first thing I do is cook the crepes, then I fill them and bread all of them, and finally either freeze them or fry them if we are going to eat them the same day. Some days I feel like Superwoman and have all the stations set up right next to the stove so that I fill and roll the crepe that has already been cooked while the next crepe is cooking on the stove. The whole process feels therapeutic at times like that and the end result is an even better pay-off!

What makes these rolls even better is that you can use ANY filling you want. In Sri Lanka they are usually always savoury, with a meat or vegetable filling or a bit of both. This recipe calls for mince beef (because you know, the carnivorous husband likes nothing better) but I LOVE using mince lamb too. But chicken, fish, tofu, paneer, vegetables, and especially a mix of meat and vegetables, all go exceptionally well in the filling.

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.


Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. Place in the refrigerator and chill for at least 1 hour.

Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Place about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet.

Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.

Continue with the rest of the batter. Place the crepes on a round plate.

Meat Filling

Place the cooked meat into the blender and pulse a few times until the meat is finely ground. You can also use a meat grinder to grind up the meat. If you’re using a meat grinder, put the rest of the filling ingredients through the food grinder too.

Finely grate the hard boiled eggs. Combine the meat, hard boiled eggs, caramelized onions and broth. Mix until well combined. The broth should hold the filing together and also keep it moist. You can use chicken broth or reserve some of the cooking liquid from the meat before you reduce it.

Place about 1/4 cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .

Related Video

Agreed with others who said the white sauce was a bit glue-y. Otherwise, this was quite tasty. Next time, I may add chopped onion to the mushrooms.

I agree with a few other reviewers that the filling is too thick and floury. My bechamel was so thick that I had to add extra milk, then tossed some of it out so that my ratio of sauce to bacon and mushrooms was still on point. Having done that it was still plenty thick enough to spread into the crepes with none oozing out the sides. Would have been much better off simply reducing the flour to 2 tablespoons. That said, the crepe batter is fabulous and with a slight adjustment, the entire recipe could be a win. 4 forks for the crepes, 2 forks for the filling.

Very nice savory crepes. I used a little less mushrooms and added some left over grilled chicken to these. Yum. I added a little chicken base concentrate to the sauce to add more flavor. A thick sauce for the filling is necessary so the filling doesn't ooze out everywhere. Quite tasty. Not fabulous therefore three forks instead of four.

I have been making this for several years now. My family and friends go nuts for it. Even made a batch for a friend going through chemo, she said they were still good after 3 months in freezer, and popped in the microwave.

Loved this recipe! Made the filling ahead on the same day, re-heated a little in the pot before stuffing the crepes and popping into the oven. So delicious, if a bit rich. I did add some wine at the saute phase. I had little bit too much filling for the crepes, but it worked out well. This is a standout!

The sauce is WAY too thick/gluey. I think 1/8 cup of flour would be much more appropriate with the 2tbsp of butter in the roux.

We made this on Mardi Gras and my kids loved it, despite being highly skeptical to start with. I doubled the crepe recipe in order to make enough for 4 of us, and discovered that I did not need to oil our non-stick crepe pan - the crepes cooked better without oil and slid easily out of the pan. Didn't have any mushrooms, so substituted the kernels from one ear of corn that I had lurking in the fridge, and fried up half a green pepper with the bacon to toss in as well. Instead of the cream, I used all milk, and added an ounce or two of grated fontina, for a pleasant cheesiness. Will definitely be making again!

I also just used this recipe just for the basic crepes. This is a really good recipe, but I recommend letting the batter sit in the refridgerator for at least half an hour before cooking. Crepes are always easier to make and more likely to turn out well if you let them sit for a while (even overnight) to get rid of any bubbles formed while mixing.

Great! The second time we added Crab meat and a little cayenne. We drank J. Lassalle Brut Rose' with it. Paired wonderfully. When we make it again we're going to add a little Cognac or Champagne to the sauce and play with the herbs in the crepes. Try it and enjoy!

I've made this recipe every year for Christmas brunch since I first found it. My brother always requests it, and it has become a major family favorite. If done right, this is a fabulous recipe. It is easy to over-cook the filling and end up with an overly thick mess, so pay close attention to it. Go by the look rather than by the clock.

I thought this was a pretty decent recipe and good dinner dish if you're looking for something different and open to a fairly a rich entree. I made several changes: * replaced parsley with chives (but topped the final dish with a little finely chopped parsley) * replaced the milk in the mushroom sauce with vegetable broth * left out the bacon from mushroom sauce * added one chopped shallot to mushroom sauce * replaced heavy cream with creme fraiche The mushroom sauce came out beautifully my crepes were a little lopsided and sad but I improved with practice. I served this dish with a side of smoked salmon with a dallop of creme fraiche and chopped chives. I thought it would make a nice brunch entree if paired with a side of fruit.

I didn't make the filling, only the crepes, which were absolutely delicious! It was very easy. I would suggest using an electric mixer just to make sure you get all the lumps out of the batter. And if you're using just a regular pan, and not a crepe pan, use the whole 1/4 cup of filling to pour into the pan for the crepe, not just 1/8 cup since it will be way too thin. This was a great crepe and very easy!

This recipe was just blah. Too rich and definitely not dinner fare. I could see them as an appetizer. Otherwise, crepes turned out great (my first time attempting crepes). Will use them as a base for other recipes. Will not make the mushroom crepes again.

I won't rate the whole recipe since I only used the crepe batter recipe, but I would give that 3 forks. Very easy. The first couple, as usual, didn't turn out well, but they were yummy to snack on!

The Mushrooms are very good though the sauce is a bit thick and you have to be careful to not let it burn. Crepes are tricky and I don't have a crepe pan so whatever I used only made 4 of them. The filling would never have been enough either but luckily I had doubled the mushroom amount. The first crepes weren't too good but by #3 I guess the temperatures were better.

As per my father's suggestion, I added carmelized onions and used milk. They turned out wonderful!

I made these for a party and they were a big hit. The sauce was thick, but it was great for a party where people were standing up and eating - that way the sauce didn't run all over the place. Very good - I would make these again.

Great flavor but the sauce was a bit thick.


I made this dish by adding chopped spinach and parmesan cheese and 2 cups cream (eliminated the step with the flour and milk), and it was absolutely delicious!! I received lots of compliments and would definitely make this dish again.

Made a few changes, added frozen chopped spinach and parmesan to the filling, then used the sauce from the Dilled Spinach crepes recipe and it was EXCELLENT! I can't wait to have it again.

it needs personal touch and creativity. it's a down-home recipe made gourmet. try it once, to get the feel of it, then make it your own.

I agree, the sauce was a little glue-like. Added the cheese as suggested but ended up a little too rich. Needs lots of pepper.

This really sings if you add some lemon zest and a bit of lemon juice to the crepes. While you are at it, add a bit of lemon juice and a bit of Worcestershire sauce to the mushrooms. If you want to simplify things, just pour the mushroom mix over well toasted bread. When you make the changes to the mushroom mix as indicated above, this goes from a 3 rating to a 4 rating.

I made these for a brunch I was catering and everyone raved about them. Iɽ definitely make them again. I added some diced bell pepper to the filling at the very end of the cooking process and they added the perfect amount of punch to the flavor.

Savoury stuffed crepes

Mix together the flour and salt in a large bowl. Add the combined eggs and milk gradually mixing into the flour with a whisk. Continue to whisk until a smooth batter forms.

The recipe is best if you can leave the mixture to rest for 30 minutes before cooking although it will work without.

Rub your crêpe pan or frying-pan with a little of the butter on a scrunched up piece of kitchen paper. Pour a small ladleful of batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned. Use a knife or palette knife to flip crepes. Stack on a plate until ready to use. (Can be frozen at this stage, wrapped tightly in plastic wrap with layers of baking paper or 'go-between' between each crepe for up to 3 months.)

For spinach and bacon filling:

Place spinach in large saucepan over a low heat with the lid on. Cook, shaking pan occasionally until wilted. Place in colander over a large bowl and drain thoroughly. Chop coarsely season to taste with nutmeg, salt and pepper.

Heat a large frying pan. Add bacon and green onions and cook until bacon is crisp and onions slightly softened. Add flour and cook, stirring 1 minute. Gradually add milk, stirring continuously bring to a boil. Remove from heat and stir in spinach, half of the cheese and any extra salt and pepper you think it needs. Cool 5 minutes before filling crepes with mixture.

To finish the stuffed crepes, lay a crepe out on the bench top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. Place in a baking dish, combine remaining cheese with cream and use to top crepes before baking. Bake in moderate (180°C or 160°C fan-forced) oven, about 25 minutes, or until cheese is golden and bubbling.

For mushroom and chicken filling:

Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated. Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously bring to a boil. Remove from heat and stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.

To finish the stuffed crepes, lay a crepe out on the bench top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. Place in a baking dish, combine remaining cheese with cream and use to top crepes before baking. Bake in moderate (180°C or 160°C fan-forced) oven, about 25 minutes, or until cheese is golden and bubbling.


  • 2 teaspoons (10ml) extra-virgin olive oil
  • 1/4 cup minced red onion (about 1/4 medium red onion)
  • 3 ounces fresh spinach leaves (about 3 packed cups 85g)
  • 1 teaspoon (5ml) fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 2 ounces (57g) crumbled feta cheese
  • 4 cooked Basic Crepes
  • 1 teaspoon (5g) unsalted butter
  • Minced fresh herbs, such as parsley, chervil, tarragon, or chives

Creamy mushroom stuffed crepes

These mushroom stuffed crêpes were entirely a result of thinking I had nothing in the fridge. I had mushrooms, avocado, and eggs&hellip and that was about it (or so I thought!). I was on the verge of giving up and just having scrambled eggs on toast for lunch, but then inspiration struck: crêpes! Much, much more exciting.

I bet most of you already have the ingredients you need to make crêpes (or, as we Brits call them, plain ol&rsquo pancakes) in your kitchen:

&ndash eggs (which I usually have in the fridge ready for a quick dinner)
&ndash milk (always in the fridge for cups of tea!)
&ndash and flour (a bag of which lasts forever in my house, since I rarely bake)

Whisk it all up together, pour it into a pan, and bam: you&rsquove got pancakes. They&rsquore soft in the middle, slightly crispy around the edges, and just crying out for a tasty filling.

You can stuff your crêpes with whatever you have lying around, sweet or savoury, but a spoonful of cream cheese and a few mushrooms made for an incredible filling, so that&rsquos my recommendation. Don&rsquot forget a generous amount of garlic, a small handful of fresh parsley (which I found lingering in the vegetable drawer), and a little bit of grated cheddar to make everything nice and gooey.

Utter heaven. Creamy, mushroomy heaven.

Since I had a bit of avocado in the fridge too, I served my mushroom stuffed crêpes brunch-style, with some sliced avocado and a few cherry tomatoes. To be honest, the main reason for this was because I couldn&rsquot bring myself to wait til lunch to dig in&hellip but either way, crêpes are great for any meal of the day. Pair them with a nice big salad, and you&rsquove got dinner.

What&rsquos your go-to &lsquooh no, there&rsquos nothing in the fridge&rsquo meal? I&rsquom sure there are any number of meals that can be created from ingredients that we all have lying around at all times &ndash feel free to share any other ideas in the comments!

  • Boil the frozen spinaches until tender.
  • Dry well your spinaches.
  • Pour into a medium bowl the ricotta cheese with the spinaches
  • Add a pinch of nutmeg.
  • In a large bowl sift the flour and m ake a well in the center.
  • Pour into the center the milk, eggs and salt. Then m ix until smooth.
  • Heat a small nonstick or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 4 tablespoons batter into center of pan, swirling pan to coat.
  • Cook for about 1 minute or until bottom is a light golden color. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.
  • Divide the spinach mixture between the crepes adding 2 tablespoons of the filling to the center of each crepe.
  • Fold the edges partially over the center. Repeat it again to make a smaller crepe.
  • Now pour the béchamel sauce that you prepared before over the bottom of an ovenproof dish.
  • Then lay the stuffed crepes on the béchamel base taking one crepe at the time, and add a layer of béchamel sauce on the top of each crepe before placing the second crepes over.
  • Repeat this process until you complete the first and second row of crepes.
  • Cover the crepes with lots of grated Parmesan cheese.
  • Preheat the oven 200 degree.
  • Bake the crepes for 20-30 minutes. The crepes are ready when they are golden and brown on the top.
  • Serve the crepes when still warm.

I wish you an happy dinner and I hope that you will like these crepes as much I did.

Crepes are cooked when golden Fill the center of the crepes with the mixture of spinach and ricotta Close the crepes Close crepes again in half. Add a layer of béchamel sauce first and then add the crepes Cover with more béchamel sauce and Parmesan cheese The baked crepes Savoury crepes served in a plate

Watch the video: Savory Stuffed Crepes Recipe. Stuffed Crepes