Unwrap a surprise of flavors with these gourmet Savory Crepes, loaded with the earthy goodness of mushrooms, potatoes, squash, the gentle sweetness of peppers and onions, all crowned with a chimichurri sauce.
In the spirit of marrying food, wine, and cultures, today I’m sharing my recipe for Savory Crepes with Chimichurri Sauce. I love making crepes for breakfast. Even after enjoying a heaping pile smeared with chocolate hazelnut spread, we always have leftovers.
One of my favorite ways to use up the crêpes is to transform them into savory snacks. These vegetable-stuffed crepes are perfect for a light lunch, but we also like them for “apero” (a pre-dinner drink enjoyed with finger food).
Table of Contents
Reasons to Love These Savory Crepes
- I love that these Savory Crepes have versatile filling choices. They offer endless possibilities, from mushrooms and potatoes to cheese and spinach.
- The chimichurri sauce adds a refreshing, herby burst.
- Savory crepe fillings are great for leftovers.
Recipe Ingredients
- Red Bell Pepper: Its sweet, mildly tangy flavor and crunchy texture bring freshness and color.
- Chimichurri Sauce: This herby, garlicky sauce brings a vibrant, zesty kick.
- Yellow Squash: Light and slightly sweet, squash offers a tender crunch and adds a refreshing contrast.
See the recipe card for full information on ingredients and quantities.
Savory Filling Ideas for Crepes
- Cheeses: Brie, goat cheese, ricotta, mascarpone, Boursin, gruyere cheese.
- Herbs: Basil, tarragon, mint, chives, cloves garlic.
- Vegetables: Sautéed mushrooms, spinach, tomato, caramelized onions.
- Nuts: Walnuts, almonds, pecans.
- Meats: Stewed chicken, pulled pork, ham, pancetta, bacon.
- Unique Spreads: Peanut, almond butter or nutella.
How to Make Savory Crepes
Step #1: Place a 12″ or larger skillet, for which you have a lid, over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Sauté, turning occasionally, until they release their liquid and turn golden brown on all sides, about 5 to 7 minutes. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
Step #2: Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and sauté until the potatoes are tender and the vegetables are browned, approximately 4 to 7 minutes. Fold the mushrooms back into the pan of vegetables.
Step #3: Stuff the crepes with the vegetable mixture (either in triangles as I have done, or ‘burrito-style’) and top with chimichurri sauce. Enjoy hot, or at room temperature.
Expert Tips
- Even Heat Distribution: When sautéing the vegetables, ensure your skillet is evenly heated. This prevents hot spots, ensuring the mushrooms and potatoes cook uniformly, avoiding any undercooked or burnt pieces.
- Crepe Filling Technique: When stuffing the crepes, avoid overfilling to ensure they can be neatly folded or rolled. This makes the crepes easier to handle and eat, and allows the flavor of the chimichurri sauce to be evenly distributed with each bite.
- Mushroom Browning: Before adding mushrooms to the skillet, make sure they’re dry. Water on mushrooms can steam them instead of sautéing, which might prevent them from getting that desirable golden-brown color.
Frequently Asked Questions
Yes. Feel free to use whatever you have on hand or prefer, such as spinach, bell peppers, asparagus, or tomatoes. Just ensure that substitute vegetables are cut to similar sizes for uniform cooking.
Enhance savory crepes with fresh herbs like parsley, dill, or cilantro for flavor and color. Red chili flakes add heat, while sour cream or feta cheese brings richness. A squeeze of lemon juice adds brightness.
Storage Info
For the Savory Crepes with chimichurri sauce, store the crepe filling and sauce separately in airtight containers in the refrigerator. They’ll stay good for up to 3 days. While freezing is possible, it’s better for the filling than the assembled crepes, as the texture of crepes can change upon thawing.
Reheat the filling in a skillet over medium heat until it becomes warm, and lightly warm the crepes in a dry pan. The chimichurri sauce is best served at room temperature for optimal flavor.
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Savory Crepes Recipe
Ingredients
- 3 tablespoons olive oil - divided
- 2 cups quartered brown mushrooms - about 7 mushrooms
- 1 1/2 cups diced waxy potato - about 4 potatoes
- 1 medium yellow squash - diced (about 1 ½ cup)
- 1 medium red bell pepper - diced (about 1 ½ cups)
- 1/2 medium yellow onion - diced (about ½ cup)
- Salt and pepper
- 8 to 10 leftover crepes *
- 1/2 cup chimichurri sauce
Instructions
- Place a 12" or larger skillet, for which you have a lid, over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Sauté, turning occasionally, until they release their liquid and turn golden brown on all sides, about 5 to 7 minutes. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
- Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and sauté until the potatoes are tender and the vegetables are browned, approximately 4 to 7 minutes. Fold the mushrooms back into the pan of vegetables.
- Stuff the crepes with the vegetable mixture (either in triangles as I have done, or 'burrito-style') and top with chimichurri sauce. Enjoy hot, or at room temperature.
NOTES
Nutrition
Kept the filling simple and let the chimichurri do the work. Super tasty combo. Might add mushrooms next time.
I think no crepes is leftover as they are so tasty to waste. Anyways, the idea of chimichurri sauce seems great! Mushroom must be one of the best ingredient for filling xo
– Natalie Ellis
My taste buds are going crazy! But what about your version of crepes for this ? Thanks for your luscious recipes
I’ll have to beg Geoffroy to share his crepe recipe with me. Somehow I get the feeling that he just wings it each time!