May 24th 2021
Savory Breakfast Crepes
Savory Breakfast Crepes
Thin French crepes folded around sweet bell peppers, shallots, and a runny fried egg, then finished with feta and cheddar. Fancy breakfast in 35 minutes.
Most people think of crepes as a sweet thing. A little Nutella, some strawberries, done. But in France, savory crepes are just as much a part of everyday cooking, and once you try them you'll wonder why you ever waited.
These ones have a Latin kick to them. Sweet bell peppers and shallots cooked down in olive oil, seasoned with cumin, smoked paprika, and chili, then folded into a warm crepe with a runny fried egg and two kinds of cheese on top. It sounds like a lot, but the whole thing comes together in about 35 minutes.
Make them for a slow weekend breakfast, a date morning at home, or any time you want something that feels a little special without actually being that much work.
Ingredients
The crepes — makes 5
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The filling
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About the spice blend
The cumin, smoked paprika, and chili powder are what give this recipe its personality. They're warm and a little smoky without being hot. If you're cooking for kids or people who don't love spice, just leave out the chili powder — the filling is still great without it.
Smoked paprikaAdds a deep, smoky warmth. Use the smoked version, not sweet paprika — they taste completely different. |
Ground cuminEarthy and slightly nutty. It ties the whole filling together and gives it that Latin-inspired flavor. |
Chili powderJust a pinch for mild heat. Skip it or double it depending on who you're cooking for. |
How to make savory breakfast crepes
Part 1 — Make the crepe batter
Mix the batter. Whisk the egg in a large bowl. Sift in the flour and whisk to combine. Melt the butter with the milk in a small pan over low heat, then gradually pour it into the flour mixture, whisking as you go, until you have a smooth, thin batter with no lumps.
Cook the crepes. Heat a lightly oiled crepe pan over medium heat. Ladle about 1/4 cup of batter into the pan and tilt in a circular motion to spread it thin and even. Cook for 1 minute, then loosen with a spatula, flip, and cook for 1 more minute. Stack and set aside. Repeat until the batter is gone.
Part 2 — Make the filling
Cook the vegetables. Heat 1 tbsp olive oil in a large pan over medium heat. Add the shallots and bell pepper and saute for 6 minutes, stirring often, until softened. Add the cherry tomatoes and cook for 3 more minutes.
Season the filling. Transfer the vegetables to a bowl. Sprinkle over the garlic powder, cumin, smoked paprika, chili powder, and a pinch of salt. Stir to coat evenly and set aside.
Fry the eggs. In the same pan, heat the remaining 1 tbsp of olive oil. Crack in the eggs and season with black pepper. Fry until the whites are set but the yolk is still runny. Remove from the pan and set aside.
Part 3 — Assemble and serve
Fill the crepes. Lay a crepe flat on a plate. Spoon about 3 tbsp of the vegetable mix into the center. Add 3 tbsp of shredded cheddar, then place a fried egg on top. Fold the sides of the crepe up around the filling like an envelope.
Pan-fry and finish. Transfer 2 filled crepes to a large pan over medium heat using a wide spatula. Fry for 2 minutes to crisp up the outside slightly. Repeat with the rest. Serve topped with crumbled feta cheese.
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What I cook this with
These are the three De Buyer pieces I reach for every time I make crepes. All handcrafted in France.
Prep it the night before
The crepe batter can be made the night before. Cover it and store in the fridge. Rested batter makes more supple crepes that are easier to flip without tearing. Give it a quick stir in the morning before you start cooking.
The vegetable filling also keeps well in the fridge for up to 2 days. Reheat it gently in a pan before assembling. That way, when you're ready for breakfast, all you need to do is fry the eggs and put it all together.
Easy variations
Make it dairy-freeUse oat milk in the crepe batter instead of whole milk, and swap the butter for a neutral oil. Skip the cheddar and use a little extra feta or a dairy-free cheese you like. |
Add some greensThrow a handful of baby spinach into the pan with the tomatoes in the last minute of cooking. It wilts down to almost nothing and adds a nice color to the filling. |
Swap the cheeseGoat cheese works beautifully in place of feta, or try gruyere instead of cheddar for a more classic French flavor. Either way, use something that melts well or crumbles nicely on top. |
Try it with avocadoA few slices of ripe avocado added just before folding take this in a slightly different direction. Great if you want something a little more filling for brunch. |
What I cook this with
These are the three De Buyer pieces I reach for every time I make crepes. All handcrafted in France.
Savory breakfast crepes FAQ
Can I make this ahead for a group?
Yes. Make the batter and the vegetable filling the night before. In the morning, cook the crepes and fry the eggs fresh. The final pan-fry step takes only 2 minutes per batch, so even for a table of 8 it comes together quickly.
What does the final pan-fry step do?
It crisps up the outside of the folded crepe, melts the cheese inside, and keeps everything warm. It also holds the envelope shape so it doesn't fall apart when you serve it. Don't skip it.
Can I use a different color bell pepper?
Any color works. Red is the sweetest and gives the filling a nice color, but yellow or orange are just as good. Green peppers are a little more bitter and work better for people who want a less sweet filling.
Is there a way to make this without eggs in the filling?
Sure. Leave out the fried eggs and add more vegetables or a handful of cooked black beans. The filling is flavorful enough to stand on its own, especially with both cheeses on top.
Can I use a regular frying pan instead of a crepe pan?
You can get away with it, but a proper crepe pan makes the job much easier. The low sides let you slide the spatula under the crepe cleanly and flip without tearing. The De Buyer carbon steel crepe pan also heats very evenly, which matters a lot when you're spreading a thin layer of batter.
