Savory Western Crepes

Prepare time: 25 min
Cook: 30 min
Ready in: 55 min

“Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You’ll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.”


Crepe Batter:

  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon melted butter
  • 2 teaspoons chile-garlic sauce (such as Sriracha(R))

Crepe Filling:

  • 8 large eggs

  • 1/4 cup milk
  • 1/2 cup shredded Cheddar cheese
  • salt and freshly ground black pepper to taste
  • 1 teaspoon olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced red bell pepper
  • 3 tablespoons diced jalapeno pepper (optional)
  • 1/2 cup chopped ham
  • 2 tablespoons melted butter, or as needed, divided


Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.

Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.

Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.

Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.

Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.

Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.


Cook’s Notes:

  • Your crepe batter should be very thin, not like pancake batter. If too thick, add a bit more milk to the batter. If your batter doesn’t completely cover the bottom of the pan, just fill in the holes by adding a bit more batter.
  • Crepes may be prepared in advance and refrigerated in a resealable plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crepes from the refrigerator in advance or place the crepes in a low temperature oven to take the chill off.

Nutrition Facts

Per Serving: 528 calories; 30.9  33.2  28.8  520  711