Herby Crepes

Herby Crepe

Crepes are one of my go-to quick dinners. I love them because they’re light, quick to make, and can be filled with pretty much anything. For savoury crepes, I have found that adding a few simple herbs to the batter goes a long way in enhancing flavour. My favourite crepe filling is ham, mushroom and cheese (a French classic!) but you can adapt the filling to your choice. You could fill it will roasted veg, or shredded chicken, or smoked salmon and cream cheese, for example.

If you’ve never made crepes before, don’t be alarmed if the first few don’t quite go to plan. It takes a bit of experimenting to create the perfect pancake.

My top tips are:
1. Always make sure your pan is piping hot before adding the batter.
2. Use a non-stick pan, make sure it is well oiled.
3. Don’t overcook your crepe – they really are cooked through in a couple of minutes and can go from cooked to burnt quite quickly.

You can also batch cook a large pile of crepes and store in foil for a few days, you can just warm these up on a low heat in your frying pan.

Makes 2 crepes

For the crepe batter:

  • 1 egg
  • 180ml milk
  • 50g plain flour
  • pinch of salt and pepper
  • handful of fresh parsley, roughly chopped
  • handful of fresh chives, roughly chopped
  • 1 teaspoon olive oil

For the filling:

  • 1 slice of ham
  • 6 mushrooms, roughly chopped
  • 35g cheddar cheese, grated
  • 1 garlic clove, roughly chopped
  • handful of fresh parsley, roughly chopped
  • salt and pepper
  • 1 teaspoon olive oil


  1. Make your crepe batter. Whisk your egg and milk and then add the flour. Whisk again until a smooth batter forms and then add your salt, pepper, parsley and chives. Cover with clingfilm and leave to stand for 1 hour.
  2. Prepare your filling by pan frying your mushrooms on a low heat for 2-3 minutes. Add the garlic, parsley and salt and pepper to the pan and cook for another 2 minutes.
  3. Prepare your frying pan for your crepe by oiling the pan, making sure the oil covers the entirety of your pan to avoid sticking. Heat your pan on a high heat for 2-3 minutes and ensure it is piping hot before you add your batter.
  4. Pour a ladle-full of crepe batter on to your frying pan (this should be roughly half of your mixture), ensuring that the batter is spread out evenly across your pan. Once one side is lightly brown (this should only take 1 minute or less), use a slotted turner to flip your pancake. Once the second side is cooked through, turn off the heat.
  5. With the crepe still in the pan, add your mushrooms, ham and cheese to one half of the crepe and fold in half. Lightly press down on the crepe to ensure the cheese is melted through for a couple of minutes.

3 thoughts on “Herby Crepes

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