Savory Herb Crepes

by | Appetizers Tapas, Pastries

Oh, the things these delicate savory herb crepes can wrap around or be stuffed with. But these delicate looking crepes are always my ‘security blanket’ to wrap around a Beef Wellington before wrapping with puff pastry. Find out why!

savory herb crepes
Savory Herb Crepes

What Is A Crepe?

So many cuisines around the world make some type of a thin dough to wrap around or fill with a mixture of ingredients. 

Crepes, originally from France, are thought of as a very thin pancake. Though the texture of a crepe appears thin and delicate, the dominance of eggs in the batter makes it very strong and resilient when stuffed. 

The resilient crepe is the perfect barrier for a beef Wellington between the meat and puff pastry
The Resilient Crepe Is The Perfect Barrier For A Beef Wellington Between The Meat And Puff Pastry

Savory Crepes

A savory crepe, with any variety of preferred fillings, is lovely to serve as the main course for a brunch or light luncheon. 

Wrap a savory crepe around a slice of prosciutto, slice of cheese and a spear of cooked asparagus. Fill and wrap with sautéed vegetables or a cheesy scrambled egg. Make these in advance and simply warm before serving. 

Garden Fresh Herb Crepes

As an avid grower of fresh herbs, both in my yard during summertime months, several pots during the indoor months and micro greens most every time of year, I love to add these homegrown treasures to my crepes. 

garden fresh herbs
Garden Fresh Herbs

Savory Herb Crepes For Beef Wellington

If you are a lover of Beef Wellington, then these savory herb crepes are a must. Why, you ask since you will be wrapping the meat with puff pastry?

The first Beef Wellington I ever made, I went all out; mushroom pate, prosciutto and a rub of Dijon mustard on the seared tenderloin. The puff pastry did not hold up well with all these ‘wet’ things tucked inside. 

crepes hold together the many layers of a beef Wellington
Crepes Hold Together The Many Layers Of A Beef Wellington

This recipe for savory herb crepes, when overlapped, and laid out first, then layered with prosciutto, then pate and finally the seared and mustard rubbed tenderloin, wrap beautifully, chilled and then wrapped in a puff pastry. The job is so much easier when using the crepes as a security blanket! 

crepes bundled and ready for puff pasty wrapping around beef Wellington
Crepes Bundled And Ready For Puff Pastry Wrapping Around Beef Wellington

How To Make Crepes

crepe batter consistency
Crepe Batter Consistency

While just about any frying pan can be used to make crepes, a non-stick crepe pan makes the job much easier. 

Even though you only make one at a time, maneuvering the batter on the pan to spread it thin makes each crepe cook fast and perfectly. 

Eggs and milk are the primary liquid in the batter with not very much flour going into the wet mixture. 

This batter pours easily onto the crepe pan from a ladle or small measuring up. 

Can Crepes Be Made In Advance?

Crepes can absolutely be made in advance. In fact, when these crepes are chilled, they become even more durable to work with. 

The trick to making crepes in advance is to be certain to place a piece of parchment paper or wax paper between each layer so they don’t stick together. 

making crepes in advance
Making Crepes In Advance

Ingredients Needed

  • Eggs
  • Butter
  • Milk
  • Flour
  • Herbs
  • Salt
savory herb creme ingredients
Savory Herb Crepe Ingredients

Equipment Needed

  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoons
  • Crepe pan
  • Non-stick spray – if not using a non-stick pan
  • Spatula
  • Small ladle
  • Parchment paper
  • Stovetop or burner
crepe batter ready to cook
Crepe Batter Ready To Cook

Savory Herb Crepes

Recipe by Robin DaumitCourse: Appetizers u0026amp; Tapas, PastriesCuisine: French FusionDifficulty: Easy



Oh, the things these delicate savory herb crepes can wrap around or be stuffed with! 


  • Eggs – 2

  • Butter – 1 tbsp

  • Milk – 1/2 cup

  • Flour – 1/2 cup

  • Herbs – 1 tbsp

  • Salt – 1/2 tsp


  • In a mixing bowl, whisk the eggs and milk until light and creamy in color.
  • With the crepe pan set to medium, on top the stove, place the butter on the pan to melt it, swirling it around the pan to lightly grease the pan. Slowly whisk the melted butter into the egg/milk mixture.
  • Whisk in the flour, salt and fresh herbs.
  • Ladle about 1/4 cup of batter onto the medium warm crepe pan. Swirl the pan all around so that the batter spreads thinly on the pan. Wait until the top begins to form bubbles, gently flip it over and cook for just another 20 seconds, remove and place on parchment paper. Continue until all the crepes are made.
easy savory herb crepes
Easy Savory Herb Crepes

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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