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Savory Crêpes

A delicious, savory crêpe with cheese, tomatoes, egg and bacon.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast


  • 1 cup Whole wheat flour (or Buckwheat flour for gluten-free option)
  • 1/2 cup Milk (Preferably whole)
  • 3/4 cup Water
  • 2 Eggs
  • 2 tsp Melted butter (unsalted)
  • 1/8 tsp Salt

Crepe Toppings

  • 4 Eggs
  • 8 slices Cheese (Gouda or Swiss preferred) cut in half to create 16 rectangular slices
  • 2 Tomatoes diced in thin slices
  • 4 tbsp Maple syrup


Savory Crêpes

  • Combine all of the crêpes batter ingredients into a medium sized mixing bowl. Whisk together until it forms a lightweight and slightly runny batter.
  • Heat a large, flat skillet or crêpe pan over medium heat. The pan should be at least 10-11" in diameter.
  • Prepare the crêpes toppings (cheese slices, tomatoes, eggs) and have it readily available next to the stove to quickly place on the crêpes.
  • Pour enough of the crêpes batter to cover approximately half of the pan. Then, slowly rotate the pan to spread the batter across the full length of the pan until a thin layer of the batter is evenly distributed across the pan. Cook for about 2 minutes or until the edges start to crisp slightly. Use a crêpe spatula or a flat spatula to gently separate the batter from the pan all the way around the pan. Once it is loosened, flip the crêpe over and slightly lower the heat.
  • Immediately drop one egg into the center of the crêpe and surround the egg with small slices of cheese on all sides.
  • Top the cheese with about 4 tomato slices.
  • Place a lid over the pan for about 2 minutes to assist in cooking the egg.
  • Fold over each corner of the crêpe and replace the lid and cook for another 2 minutes or until the egg has firmed up and egg whites are white.
  • Place the crêpe on a plate and add slices of bacon on top of the folded edges.
  • Drizzle with maple syrup over the bacon and along the folded edges.