Of course! Cheesy stuffed crepes are an elegant yet surprisingly simple dish, perfect for a fancy brunch, a comforting dinner, or even a impressive appetizer. They are incredibly versatile, allowing you to stuff them with anything from a simple cheese blend to a rich, savory filling.
Here is a comprehensive guide with a basic crepe recipe and several delicious cheesy filling options.
Cheesy Stuffed Crepes
This recipe is broken down into three parts: The Perfect Crepes, Savory Cheese Fillings, and the Final Assembly.
Part 1: The Perfect Basic Crepes
This is a foolproof, versatile crepe batter. The key is to let it rest.
Prep Time: 5 minutes + 30 minutes resting
Cook Time: 15-20 minutes
Yields: 8-10 crepes
Ingredients
· 1 cup all-purpose flour
· 2 large eggs
· 1 ¼ cups milk (whole milk is best)
· 2 tablespoons unsalted butter, melted (plus more for the pan)
· ¼ teaspoon salt
Instructions
- Combine: In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for 20-30 seconds until completely smooth. You can also whisk by hand in a large bowl, ensuring no lumps remain.
- Rest: Let the batter rest at room temperature for at least 30 minutes (or up to 24 hours in the fridge). This allows the gluten to relax and results in more tender crepes.
- Cook: Heat a non-stick skillet or crepe pan (8-10 inches) over medium heat. Lightly grease it with a small pat of butter or a brush of oil.
- Pour and Swirl: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even circle.
- Cook: Cook for about 1-2 minutes, until the edges look lacy and the bottom is lightly golden. Use a thin spatula to flip the crepe.
- Finish: Cook for another 30-60 seconds on the second side. Slide the finished crepe onto a plate.
- Repeat: Continue with the remaining batter, stacking the cooked crepes on the plate. You can keep them warm in a low oven (200°F/95°C) if desired.
Part 2: Savory Cheese Fillings (Choose Your Favorite!)
Filling 1: Classic Spinach & Ricotta
A timeless and creamy combination.
· 1 cup whole milk ricotta cheese
· 1 cup chopped cooked spinach (squeezed very dry)
· ½ cup grated mozzarella cheese
· ¼ cup grated Parmesan cheese
· 1 egg yolk (optional, for extra richness)
· ¼ teaspoon nutmeg
· Salt and pepper to taste
Method: Mix all ingredients in a bowl until well combined.
Filling 2: Creamy Ham & Gruyère
Elegant and deeply flavorful, like a croque-monsieur in crepe form.
· 1 cup finely diced ham
· 1 ½ cups shredded Gruyère cheese (can substitute with Swiss or Emmental)
· 4 oz cream cheese, softened
· 1 tablespoon Dijon mustard
· 2 tablespoons chopped fresh chives
Method: Mix all ingredients in a bowl.
Filling 3: Chicken & Mushroom Melts
A hearty and satisfying dinner option.
· 1 cup cooked, shredded chicken
· 1 cup sautéed mushrooms (sliced)
· 4 oz cream cheese, softened
· ½ cup sour cream or Greek yogurt
· 1 cup shredded Monterey Jack or cheddar cheese
· 1 teaspoon dried thyme or 1 tbsp fresh thyme
Method: Mix all ingredients in a bowl.
Part 3: Assembly & Baking
This final step melts the cheese, heats the filling, and creates a beautiful golden top.
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Fill and Roll: Lay a crepe flat on a clean surface. Place 2-3 tablespoons of your chosen filling in a line down the center.
- Fold: Fold the two sides of the crepe over the filling, then roll it up from the bottom to the top to form a neat parcel. Place it seam-side down in the prepared baking dish.
- Repeat: Repeat with the remaining crepes and filling, arranging them snugly in the dish.
- Top with More Cheese (Optional but Recommended!): Sprinkle the top of the crepes with an additional ½ cup of shredded cheese (mozzarella, Gruyère, or cheddar work well).
- Bake: Bake for 15-20 minutes, until the cheese on top is melted and bubbly and the filling is heated through.
- Serve: Let them cool for a few minutes before serving. Garnish with fresh herbs like chives or parsley.
Chef’s Notes & Tips for Success
· Make-Ahead Magic: You can make the crepes and the filling a day or two in advance. Assemble the crepes just before baking.
· Freezing: Assemble the crepes (without the final cheese topping) and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 10-15 minutes to the baking time.
· Saucy Option: For an extra indulgent touch, spoon a creamy sauce over the crepes before baking. A simple béchamel (white sauce) or a creamy mushroom sauce works wonderfully.
· Troubleshooting Crepes:
· First Crepe is a Dud? This is normal! The pan often needs to calibrate. The second one is usually perfect.
· Tearing? Your pan might be too hot, or you might be flipping too early. Wait for the edges to look dry and lacy.
· Too Thick? Use a bit less batter or swirl more quickly.
Enjoy your delicious, homemade cheesy stuffed crepes—a truly special and customizable dish