Confident home cooking
crepepie_feature
Breakfast/Brunch, Economical, Main Dishes, Stuffing Stuff, Vegetarian

Savory Crepe Pie

by Nick

One of my favorite breakfasts or brunches to make on a lazy weekend day is crepes.

I like them because the batter is very easy to make and once you get the hang of them, I actually think they are easier to make than pancakes!

Plus you can fill them with all kinds of delicious stuff.

The problem I’ve encountered with crepes is that it’s hard to feed a crowd with them.  You can only make one at a time and people usually want 2-3 for a meal so if you’re feeding four people, that’s 10-12 crepes!

Then one day the idea of a crepe pie smacked me over the head and I had to try it immediately.

It worked better than I ever thought it would.

Yield
Serves 4-6.
Prep Time
Total Time

Just a moment please...

Print Recipe Savory Crepe Pie

Ingredients

  • Basic Crepe Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs
  • 1.5 cups milk
  • 2 tablespoons melted butter (plus some for the pan)
  • Filling:
  • 8 ounces crimini mushrooms, sliced
  • 1 yellow pepper, diced
  • 1 poblano pepper, diced
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 6-8 ounces cheddar cheese, grated
  • Salt and pepper
  • Butter, for the pie pan

Helpful Equipment

Directions

1) Make your crepe batter by mixing the dry ingredients together in a bowl and the wet ingredients (except butter) in a separate bowl. Stir wet ingredients into dry ingredients. Whisk in melted butter. Batter should be pretty runny. Let batter sit while you prep the filling.

2) Slice mushrooms, dice peppers, onions, and garlic. Add mushrooms to a large skillet with a drizzle of olive oil and saute over medium-high heat until the mushrooms release their liquid and soften, about 5-6 minutes.

3) Add other filling ingredients (except cheese) to the skillet and cook for another 4-5 minutes until peppers soften. Season filling with salt and pepper, red pepper flakes, and a pinch of dried thyme. Set filling aside.

4) Preheat oven to 400 degrees.

5) Using a large nonstick skillet, or crepe pan, add a small amount of butter over medium-high heat. Pour in about 1/2 cup of crepe batter and swirl it around the pan so it flattens out. Cook for 30-45 seconds on the first side until it firms up, then carefully flip the crepe and cook for another 15-20 seconds. Repeat until you have 4 large crepes. The batter will make 5-6 crepes so you can mess up one without worry.

6) Butter a pie pan and lay a crepe in the bottom of the pan. Add half of the mushroom filling and 1/3 of the grated cheese.

7) Top with a second crepe and 1/3 of the cheese.

8) Top with a third crepe. So the middle layer is just cheese basically.

9) Add rest of filling and cheese to top of the pie and top with the fourth crepe. Kind of crimp the edges of the crepe around the edges of the pie so it is mostly sealed.

10) Bake at 400 degrees for 20 minutes.

11) Let cool briefly and then slice and serve!

The Filling

Over the years, I’ve put together dozens of different crepe fillings.  Sweet, savory, fruity, cheesy… you name it, you can probably stuff it in a crepe.

So I don’t want you to get the impression that this filling is the only filling that you can use for this recipe.  This is just the one I used and it worked really well.

veg

Good winter veggies.

Rinse and slice up the mushrooms and dice up your veggies.  It’s okay to keep them in pretty big chunks.  You don’t want the veggies to disappear in the dish.

chopped

Great flavors.

Then just add a few tablespoons of olive oil to a large skillet and toss in the mushrooms.  Cook them over medium high heat until they start to soften and release their water.  Then you can add in all the other veggies and continue to cook until they are soft.

Total cooking time for this will probably be in the 10 minute range.  There’s actually a lot of wiggle room in how much you cook the veggies.  It is important to saute them though so you can cook off some of the water in the veggies.  Otherwise the filling would be very watery in your final dish.

When the veggies are cooked, season the filling with salt and pepper, red pepper flakes, and dried thyme.

cooked

Very important.

The Crepes

This is my basic crepe batter recipe.  It’s never failed me really.  Don’t fix it if it ain’t broken right?

Whisk together the dry ingredients in a bowl and stir the wet ingredients together in a separate bowl (minus the melted butter).  Then stir the wet into the dry and finally stir in the butter.

Ideally, let this batter sit for a few minutes before making the crepes.

I like to make the batter, then make the filling, and by the time the filling is done the batter is rested and ready to go.

batter

Pretty easy batter.

Like I said, I find cooking crepes easier than pancakes honestly.  That said, you might mess up one or two.  Don’t worry about it if you do.  Since these are going in a layered dish, they don’t have to be perfect.

When you’re ready to cook a crepe, just add a small amount of butter to a large nonstick pan or a crepe pan and then pour in about 1/3-1/2 cup of crepe batter.  Swirl it around in the pan so it flows out and forms an even, very thin crepe.

Cook the crepe for about 45 seconds on the first side and then give it a flip.  Flipping is always the part that people mess up but just do your best.  Like I said, they don’t have to be perfect.

done

Takes maybe a minute!

You need four crepes to make this dish so just go ahead and make four and stack them up on a plate or something.

Making the Pie

You can use almost any kind of pie dish that you have.  Is it important to have something round though so the crepes fit snuggly in there.

To make sure the crepes don’t stick to your pan, butter the thing really well.

buttered

Butter is important.

Then lay in one crepe and make sure to push it down so it’s snug against all the walls of the pie pan.  Then add about 1/2 of your mushroom filling and 1/3 of your grated cheese.

layer

Bottom layer.

Then toss on the second crepe.  For the middle layer, I just did an all cheese layer.  So add another 1/3 of the cheese to this layer.

Speaking of cheese, be sure to use a good flavorful cheese for this.  You don’t want to use a lot of cheese, but make sure to use good stuff!  I used a nice sharp white cheddar.

second

Just cheese on this layer!

Add on the third crepe and then the rest of your filling stuff.

It should all stack up very nicely.

top layer

More of the same.

Put the top crepe on and kind of press the edges down around the sides of the pie pan.  Again, don’t freak out if it isn’t perfect.

Stick this whole thing in a 400 degree oven for about 20 minutes.

The great part about baking this is that the top and bottom crepes actually get a bit crispy which is nice and then the center is just this awesome savory party.

baked

So good!

I was worried that this would just fall apart when I sliced it, but if you let it cool for just a minute or two when you pull it out of the oven, it actually slices really nicely.

You can even make out all the layers.

slice

One of my favorite brunches.

If this is all your serving, assume about 1/4 of the pie per person.  If you’re serving this with some other stuff then you could cut it into sixths and be fine.

The good news is that you can make these in advance and then just toss them in the oven if you’re having people over.

This is the right way to do crepes for a group!

Share this post!

21 comments on “Savory Crepe Pie

  1. Very nice Nick! Up here in Quebec they take their crêpe very seriously. In fact, there are actual Crêperies here. Nice flavors, indeed.

    One tip I like to give to people is to make their batter an hour in advance, and to strain it. This way, you are ensured a nice, smooth batter, and the gluten has time to rest. You will find that your crêpes will be even thinner that way. If you like, make your crêpes well in advance, just cover them with a lid to keep the heat in. They will stay moist that way. My wife can polish off at least 5-6 of them in one sitting, so it helps to have a stack beforehand. LOL

    A mark of a good cook is the ability to make/flip a crêpe without the use of a spatula. If you feel brave enough, you can flip the crêpe using nothing but the pan. I guess I am cheating though, as I have a pan just for crêpes. LOL

  2. Nice. Seems easy enough

    Skillet Looks like 10″… Nick other than appearance I don’t have a 9-10 crepe dish, I’m hoping a pie dish would suffice ??

    Keep’em coming. Thanks

    1. Any pie dish would work fine I think… worst case scenario is some of the crepe hangs over the edge which isn’t the end of the world.

  3. This is so creative! I’ve never heard of or even thought of a crepe pie, but now it makes total sense. I love making sweet crepes and only recently discovered how amazing savory crepes are .. even using them in place of a tortilla for a wrap is so good (really lets the filling shine rather than having a bready wrap). Anyways this looks amazing, thanks for sharing your idea!

  4. When making crepes for the family, we like to make little crepe rolls. Take a crepe, add a scoop of creamy, cheesy, chicken and broccoli filling and then roll it up like a petite enchilada. Then sprinkle the top with some cheese and bake it. Oh so good and great to feed a crowd. Same idea, different presentation.

  5. Thanks Nick, I did it today , tis great!! Also I want to do it when I ll have a reunion, with a salad will be perfect!!!!

  6. It’s traditional in my family to make crepes for Passover (using potato starch instead of flour so that it will be “kosher for Passover”). It’s always a huge production though, because making crepes fresh for the whole family takes a long time. This would be a great way to feed our tribe instead. I will definitely try it this Passover. Thank you!

  7. awesomeness nick.
    when i make crepes i stuff em with cheese and fruit (its one of the ways i can get hubby to eat fruit).
    have you ever frozen the batter? i’ve thought about it, but not quite sure what happens to the water molecules when they freeze in relation to the batter.

    1. I think it would be easier to freeze them after making them… i worry about how the batter would hold up if it were frozen…

    2. Freezing egg-based batters is generally not a good idea. They end up a bit rubbery. BUT you can most definitely make the crepes and freeze them with waxed paper or plastic between each. I do that with leftover pancakes (when I happen to have leftovers!) and waffles. Then they can be reheated in the toaster. Eat your heart out, Eggo. ;^)

  8. Saw your recipe, and just had to try it! My gma used to make crepes with all kinds of goodies in them, but I myself have NEVER made one to save my life. Well I do have everything ready to assemble the pie part lol. 1. Had to wait till everyones actually home to eat…and 2…omfg was it nerve racking doing the crepes! Lmfao just saying! Thought ya might get a little giggle out of that lol. I know my best friend sure is, but when I said, that’s ok you can make the next batch so we can freeze them, she’s like oh hell no! Lmfao. Well, just a little tip for newbies, make sure to check your pan size with your pie pan so the crepes are big enough lol. I thought I could use my new handy dandy gage crepe maker for the first time, but the size was way to small for my pie cookware im using. Otherwise, the recipe works great! Have had no issues at all! Ill be back to let ya know how the pie turned out n what everyone thought, hummmm def using more cheddar though come on! Lol hugs im excited!

  9. Okay, we ate, here’s the reviews: mom, well she would prefer veggies over meat any day! She really liked it! Best friend and I both agree it had really good flavor! We followed the recipe to the T except amount of cheese, which required little longer in baking but that’s it. We think it needed an element of texture like….meat lol. This would be fabulous with cudigi (sp?). Its a finish spicy ground sausage. However other then that, it was good stuff! The top crepe is nice n crunchy, my fav! Oh my friend says, she could use more pepper flakes for spice, but mom n I liked it the way it was, guess that’s just a personal preference there, but if you like things a little more spicy try a couple teaspoons of flakes instead. Wont take it over the top, but def more heat. Mom said she agreed it could use some kind of meat, but she loves it just the way it is to! Lol Can’t make her mind up I guess. Us fins….lol. 3/3 say yes to adding meat or something like it, 1/3 say its perfect just the way it is. 2/3 say more flakes.

  10. We really had fun making it, and ty for sharing with us nick. Now I have a question maybe you could help me with? This crepe kit I got….ugh….I made more batter n thought id try it out, omggggg how the heck do you use this thing properly! I dipped pan in batter, it seemed to have holes, best described, so tried to dip again to fill them, and omg made a bloody mess! I got frustrated and threw that crepe in the trash! Then went back to regular fry pan. Now do I have worthless equipment? Lmfao help!!!!!! Lol

  11. I’m in love.

    My crew loves crepes. I love crepes. BUT there are 8 in our crew so you can guess about how often we eat crepes!!!

    I think I know what we’re breakfasting on tomorrow!!! lol
    Thanks for sharing your great idea!

Leave a Comment