Savory Crepe with Cheese (Printable version)

Classic French crepe filled with melted cheese and fragrant herbs for a light meal.

# What You'll Need:

→ Crepe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for cooking
05 - 1/4 teaspoon salt

→ Filling

06 - 1 cup shredded Gruyère or Emmental cheese
07 - 1/2 cup shredded mozzarella cheese
08 - Freshly ground black pepper, to taste
09 - Optional: 2 tablespoons chopped fresh chives or parsley

# How to Prepare:

01 - In a mixing bowl, whisk together flour and salt. Add eggs and half of the milk, whisking until smooth. Gradually incorporate the remaining milk and melted butter, whisking until the batter is thin and free of lumps. Let the batter rest for 10 minutes.
02 - Preheat a 9-inch non-stick skillet over medium heat and brush lightly with butter.
03 - Pour approximately 1/4 cup of batter into the skillet, swirling to create a thin, even layer. Cook for 1 to 2 minutes until edges lift and the bottom turns golden.
04 - Flip the crepe carefully and cook for an additional 30 seconds.
05 - Sprinkle one quarter of the cheese mixture over the crepe, season with black pepper and optional herbs. Fold the crepe in half, then in quarters to enclose the filling.
06 - Cook the folded crepe for 1 more minute until the cheese is melted. Transfer to a plate and keep warm.
07 - Repeat the cooking process with remaining batter and filling. Serve immediately, garnished with extra herbs if desired.

# Expert advice:

01 -
  • The batter comes together in minutes, and once you've made your first crepe, your hands understand the rhythm better than any timer could tell you.
  • There's something deeply satisfying about folding a warm crepe filled with bubbling cheese and tasting that contrast of tender, delicate dough against creamy filling.
  • It works for breakfast, lunch, or a light dinner, and somehow tastes more special than the five minutes it took to make it.
02 -
  • The first crepe is almost always a learning crepe—don't judge your skill on it, because the pan temperature is still settling and your hand isn't yet sure of the motion yet, so embrace it as tuition rather than failure.
  • If your batter is too thick, add milk one tablespoon at a time; if it's too thin, let it rest longer and the flour will absorb more liquid, but resist the urge to add more flour.
  • Pre-shredded cheese sometimes contains anti-caking agents that prevent it from melting smoothly, so shredding your own cheese from a block makes a surprising difference in how creamy the filling becomes.
03 -
  • If you're making crepes for a group, prep your batter ahead of time and cook the crepes just before serving so they're warm and the cheese hasn't had time to solidify.
  • Brush the pan with butter between each crepe rather than trying to reuse the same buttery coating, because crepe pans need that fresh attention each time.

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