Savory French Crepes

Savory French Crepes

Allrecipes 239688

"At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese."
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8 h 30 m servings 507 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
  2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
  3. Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining Gruyere cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere cheese sprinkled on top.



This is a a lovely savory crepe and the buckwheat crepes were a nice foundation for the simple filling. There are three issues to pay attention to. The prep/cook time is far from 15 minutes. Esp...

Didn't have buckwheat flour, just used wheat flour and it turned out great.