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Top-down photo of a plate with a small bowl of mushroom sauce separating three ham crepes from a fourth. Accompanied by a pepper cracker and a bunch of fresh parsley.

Savory crepes with Creamy Mushroom Filling and Smoked Ham

Appetizers
#Easy

Soft, golden crepes filled with a rich and creamy mushroom filling, fresh arugula, and delicate slices of smoked ham—this savory crepe recipe is comfort food with a touch of elegance. Thin, tender crepes create the perfect base, gently wrapping around a flavorful filling that balances earthiness, freshness, and subtle smokiness in every bite.

This dish is wonderfully versatile and fits effortlessly into any part of the day. Serve it for a cozy breakfast, an impressive yet easy brunch, or a satisfying light meal alongside a simple salad. The crepes themselves are quick to prepare and cook, making this recipe approachable and easy.

One of the best things about these savory crepes is how well they work for meal prep. They can be filled, rolled, and stored ahead of time, making them ideal for busy weekdays or hosting guests without stress.

Tip:

These filled crepes freeze exceptionally well. Once cooled, store them in an airtight container or freezer bag. When ready to serve, let them thaw slightly, then reheat in a pan with a small amount of butter. Fry gently on both sides until heated through and lightly golden. The result is a perfectly crisp exterior with a warm, creamy center—just as delicious as when freshly made.

Recipe

5mPreparation
15mCooking
20mTotal
8
Ingredients
  • 450 ml Milk
  • 250 g All-purpose flour
  • 3 pcs Eggs
  • 50 ml Sparkling water
  • 1 tsp Salt
  • 1 pinch Pepper
Instructions
  1. In a small bowl, beat the eggs thoroughly and set aside. In a large mixing bowl, add the all-purpose flour. Pour in the beaten eggs, sparkling water, and milk. Season with a pinch of black pepper and salt. Whisk vigorously until the batter is completely smooth, lump-free, and has a light, pourable consistency.
  2. Lightly grease a non-stick pan and heat it over medium heat. Using a ladle, pour the batter into the center of the pan, quickly swirling it to evenly coat the bottom.
  3. Cook until the edges start to lift and the bottom is turns golden. Flip carefully and cook the other side until golden as well. Remove from the pan and repeat with the remaining batter.
  4. Lay one pancake flat. Spread a generous layer of creamy mushroom filling with Greek yogurt across the center. Top with fresh arugula and slice of smoked ham.
  5. Roll the pancake tightly and serve warm.
Nutrition Facts (per 100g)
  • Calories: 581 kj/ 139 kcal
  • Protein: 6.6 g
  • Carbs: 22.1 g
  • Fat: 2.7 g
  • Saturated fats: 1.1 g
  • Fiber: 1.1 g
  • Sugar: 2.6 g
  • Salts: 0.7 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.