7 Savory Crêpes You Can Eat for Dinner

When you think crêpes, you might envision crêpes suzette, the dramatic dish flambéed with brandy and Grand Marnier, or warm brown-butter crêpes with nutella and jam. But before you get to dessert, you can also enjoy the deliciously delicate pancakes as a main course.

Star chef Charles Phan's take on banh xeo, aka "happy pancakes," are lacy thin and crackly crisp, made with a batter of pureed mung beans, coconut milk, rice flour, and scallions.

Mixed wild mushrooms are sautéed with garlic, shallots, and white wine, then paired with creamy, subtly sweet Gruyère to give these hearty vegetarian crêpes terrific umami flavor.

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For this recipe, 2018 F&W Best New Chef Brady Williams envelops grilled fermented cabbage in a savory buckwheat crêpe, accompanied by a rich sauce made from butter, shallots, dry vermouth, and cream.

Crespelle is the Italian version of crêpes, and just like their French counterparts, they can be sweet or savory. In this recipe from chef Tony Mantuano, lush ricotta-filled crêpes bake in a rich marinara sauce. Round out the dish by serving these with a pour of a Tuscan red wine blend.

For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna skips the deep fryer. Instead, he makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables, making for a nice appetizer or light meal.

These extra-large 12-inch crêpes are slathered with shallot, caper, and dill-studded cream cheese, then topped with smoked salmon, spinach salad, and plum tomatoes.

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This crêpe dish showcases a tuna salad made with tart green apple, shallot, mayonnaise, and lemon juice, topped with fresh arugula and a simple mustard vinaigrette. Be sure to buy the best olive oil-packed tuna you can find for the most delicious results.