Crepes…..Thin shiny Savoury Crepes…

Savoury Crapes with Asparagus filling

Creps and pan cakes are brother sister. At least I feel so. Both require almost same ingredients for batter. The difference is of consistency and fluffiness. Pancakes are liked fluffy and the crapes are best when thin. Both can be sweet or savoury. Crepes could be filled where the pancakes are topped.

The Crapes

Today I prepared thin savoury crapes with vegetable filling. Filling could be of any type, veg,  non veg and use your choice and imagination for the combination. I has sprigs of Asparagus, Zucchini and cucumbers in my fridge so I used those. The crunch of the vegetable went great with the soft skinned crepes. It flew from the plate in no time. 


Crepes:8 large thin crepes

All purpose flour-1 cup

Eggs- 2

Milk-  2 cups

Melted Butter or White oil-2 tblspn(optional)

Chopped parsley or cilantro/coriander leaves- 1tspn

Sugar- ½ tspn(optional)

Salt to taste

Cooking oil to grease the pan for making the crapes


Thinly chopped asparagus- ½ cup

Thinly chopped zucchini- 2 tblspn

Chopped Spring onion(white portions only till stems)- 3 tblspn

Chopped garlic- 2 tblspn

Thinly chopped cucumber

Dry oregano- ½ tpn

Freshly grounded black pepper- ½ tspn

Chili flakes(optional)

Cooking oil- 1 tspn

Salt to taste

More options:

Chopped mushrooms, crumbled cottage cheese, seasonal vegetables of your choice.

For Non Veg Filling:

Boiled, grilled shredded chicken, minced chicken, pork.  

Making the crape batter:

You can make in a blender or whisk in a bowl. Mix all the ingredients excluding the green herbs and whisk nicely. No lumps should remain in the batter. It will be of flowing consistency. Check the seasoning. It should be not be salty. Otherwise it will become too salty after folding with the fillings. Add the chopped herbs. Let it rest atleast for an hr.


In a pan spray olive oil or put 1 tspn oil only. Add the chopped garlic, stir for 2 seconds then add asparagus. Stir for a min then add all other vegetables except cucumber. Stir fry on high heat for ½ min. Switch off the flame. The vegetables should be half cooked and be crunchy. Add oregano, pepper and salt. Add cucumber when the filling is little cold. Set aside.

Making the crepes:

Take a non stick pan or a heavy bottomed iron pan. Heat it. Spar oil. Heat again then pour water. It will sizzle. Discard the water. It’s the tip to season the pan. Most of the time the 1st crape gets spoiled. No worries. Next will be fine.

Spray oil in the heated pan or brush oil in the pan. Pour a ladle of batter with one had and and with another hand twilt and swirl the batter quickly so the base of the pan is quoted with the batter. Cook it in low flame undisturbed till bubbles are seen on the surface.

Spread in pan. See the tiny bubbles

Now with a spatula. best is with palate knives or cake levelers gently scrape the edges to loosen the ends of the crape. Gently flip the crepe. This needs a practice. Crepes are very thin and tends to tear while flipping. Best after loosening if you can toss it.

Flip it gently

Brush the pan with oil before each crepes and make each crepes like this.

Add the filling:

Option 1: After flipping the crepe add the filling in the middle. Spread it evenly then fold it either long, triangle or make rectangular folds.

Filling in themiddle

Option2: If you have to make crepe in large numbers then make all the crepes in advance. Then put filling one by one. Serve it by reheating it. Does not make difference in taste.  

Savoury Crapes with asparagus stuffing.

Serve hot with any dip. Actually this does not require any dip.   

10 Comments Add yours

  1. Love such thin and delicate crepes. Looks delicious! 🙂

    Liked by 1 person

  2. Megala says:

    Beautiful crepes! They look so delicious and tempting.

    Liked by 1 person

    1. Thank you so much

      Liked by 1 person

  3. Char | says:

    Mmm, crepes! These look so delicious! Love your vegetarian filling idea – sounds like a lovely combo.

    Liked by 1 person

    1. Thanks Char for liking it and following. Happy New Year.


  4. I love crepes – although I’ve never tried a savory version. Your recipe sounds like a great balance of freshness and comfort!

    Liked by 1 person

    1. It is. Try, you will love it.

      Liked by 1 person

  5. CarolCooks2 says:

    I love thin crepes and usually eat them as a dessert not savoury but loving the sound of your fillings 🙂


    1. I ate it in a restaurent and loved it. So thought of trying it it was super.

      Liked by 1 person

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