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Herb and Cheese Filled Crêpes Recipe

Herb and Cheese Filled Crêpes recipe


This is a yummy twist on classic French crêpes. We add cheese and herbs to make them savory. You mix eggs, flour, and milk, then cook them in a pan. Fill them with cheese and herbs, fold, and enjoy!


2 Eggs
120 g Plain Flour
300 ml Milk
1 tbsp Melted Butter
1/4 tsp Salt
1/2 cup Shredded Cheese
1 tbsp Chopped Fresh Parsley
1 tbsp Chopped Fresh Chives
1 tsp Dried Herbes de Provence
Butter for cooking


In a large bowl, sift 120 g of plain flour and add 1/4 tsp of salt.
Make a well in the center and crack in 2 eggs.
Start mixing while slowly pouring in 300 ml of milk until the batter is smooth.
Stir in 1 tbsp of melted butter, 1 tbsp of chopped parsley, 1 tbsp of chopped chives, and 1 tsp of dried Herbes de Provence.
Let the batter rest in the fridge for 30 minutes to allow the flavors to meld.
Heat a nonstick pan over medium heat and add a small amount of butter to coat the pan.
Pour about 1/4 cup of the batter into the pan, swirling to spread it into a thin layer.
Cook for about 40 seconds, or until the edges start to lift from the pan.
Sprinkle a generous tablespoon of shredded cheese over half of the crêpe.
Flip the crêpe and cook for another 20 seconds, then fold it in half over the cheese, pressing gently.
Serve the herb and cheese-filled crêpes warm.

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