Cooking Techniques 7 Savory Crêpes You Can Eat for Dinner From earthy mushroom-and-cheese-filled buckwheat crêpes to Vietnamese-inspired pancakes, here are seven savory crêpes to make for dinner. By F&W Editors Updated on July 12, 2022 Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell 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. Crispy Vietnamese Crêpes with Shrimp, Pork, and Bean Sprouts © Quentin Bacon 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. Get the Recipe: Crispy Vietnamese Crêpes with Shrimp, Pork, and Bean Sprouts Buckwheat Crêpes with Wild Mushrooms and Gruyère © Phoebe Lapine 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. Get the Recipe: Buckwheat Crêpes with Wild Mushrooms and Gruyère Blackberry and Mascarpone Crepe Cake Barley Crêpes with Cabbage and Sauce Pierre At Canlis in Seattle, Best New Chef Brady Williams balances classic components with modern techniques. For his Barley Crêpes with Cabbage and Sauce Pierre, Williams envelops grilled fermented cabbage in a savory buckwheat crêpe, accompanied by rich sauce Pierre. The cabbage in this barley crêpe calls for naturally fermented Japanese ayu fish sauce. Sweeter and milder than the Vietnamese version; ayu fish sauce is available at well-stocked Asian grocery stores and at tokyocentral.com. You can order the shio koji and black vinegar in this recipe at amazon.com. Greg DuPree 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. Get the Recipe: Barley Crêpes with Cabbage and Sauce Pierre Crespelle with Ricotta and Marinara 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. Get the Recipe: Crespelle with Ricotta and Marinara Lumpiang Sariwa (Fresh Filipino Spring Rolls) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell 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. Get the Recipe: Lumpiang Sariwa (Fresh Filipino Spring Rolls) Smoked Salmon and Cream Cheese Crêpes 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. Get the Recipe: Smoked Salmon and Cream Cheese Crêpes Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce Open-Faced Buckwheat Crêpes with Tuna, Arugula, and Dijon Vinaigrette © Phoebe Lapine 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. Get the Recipe: Open-Faced Buckwheat Crêpes with Tuna, Arugula, and Dijon Vinaigrette Was this page helpful? Thanks for your feedback! Tell us why! Other Submit