Breakfast Crêpes with Eggs and Cheddar

These homemade savory crêpes have a creamy cheddar, egg, and chive filling perfect for a hearty breakfast, fancy brunch, or dinner.

I fell in love with crêpes during my very first visit to France over 30 years ago. In making them at home, I’ve gone through several different crêpe pans over the years. I started with my mom’s 70s era electric crepe pan, moved on to a regular nonstick skillet, and then found my current favorite Cuisinart crepe pan. During my 10+ year career as a personal chef, I often packed up my crepe pans to bring to a client’s house for a make-your-crepe bar. They never fail to delight! And if I have one favorite version of savory crepes, it is this one. Nothing but rave reviews from both my clients and my picky eater children.

And if you are at all intimidated by making French crêpes at home, fear not! If you can make a pancake, you can make a crêpe. Seriously. And, I'll share my easiest crêpe technique along with tips for the creamiest, cheesiest scrambled egg filling around.

Why You'll Love these Savory Crepes

• Egg Crêpes Perfect for Any Meal: You may think breakfast when you think of crêpes, but I'm here to tell you that scrambled egg crêpes are a fantastic option for brunch, lunch, or dinner as well.
• Delicious Vegetarian Option: These crêpes with eggs and cheese are topped with chives. Totally filling, and a great meal option for vegetarians.
• So Versatile: Once you learn how to make crêpes, the filling possibilities are endless! Fill them with savory ingredients or sweet—they're really just a fancy delivery mechanism for whatever you have on hand.

🥗 Ingredients for Breakfast Crêpes

• Flour: You can use gluten-free flour or whole wheat flour to make the crêpes but note that the texture of your crêpes will change. If you want to use whole wheat flour, I'd start by replacing ¼ cup of the all-purpose flour with whole wheat flour. If the texture is still ok, go up to ½ cup. For a gluten-free recipe, try my Gluten-Free Crêpes with Almond Flour.
• Chives: If you don’t have chives, you can substitute finely chopped green onions. Unless they are very finely chopped, though, I’d use them just as a garnish rather than also including in the crêpe batter. You can also experiment with other fresh herbs like dill or thyme.
• Cheddar Cheese: As a substitute for cheddar cheese, try gruyère, gouda, or Comté.

Equipment

You may be wondering what tools you need to make crêpes at home. You can make crêpes with just a rubber or wooden spatula and a nonstick skillet (or very well-seasoned cast-iron skillet).

If you plan to make crêpes regularly, investing in a pan like this Cuisinart brand crêpe pan is not a bad idea. Crêpe pans have a nice weight to them and conduct heat nicely so you get an even cook on your crêpes. And the sides on a crêpe pan are fairly low, which helps you get your spatula under the crêpe to flip it.

The other tool you might want to invest in is a wooden crêpe turner—these are long and flat, and make it easy to lift your crêpes and flip them without damaging them. Again, they aren’t necessary for crêpe making, but they do make the job a little easier if you find yourself making crêpes frequently. 

How to Make Crepes

First, start with a classic French crêpe recipe.

1. Combine 1 cup all-purpose flour, 1 cup milk, ½ cup water, 2 eggs, 2 tablespoons melted butter, and ½ teaspoon of salt in large bowl and whisk vigorously until well-combined (about a minute).

You can also use a blender for this step—blend for about 10 seconds. Next, whisk in 1 tablespoon of chopped chives. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.

2. Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.

3. After resting the batter, give it another quick whisking.

4. Now heat a 9- or 10-inch crepe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly. 

5. Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.

6. Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crêpe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be just golden brown in spots.

Keep an eye on your heat—the crêpes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.

7. Repeat with the rest of your crêpes, including buttering the pan between each one. As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.

You will likely have more crêpes than you need for this breakfast crêpes recipe. You can store leftovers in the refrigerator for future use.

How to Make Breakfast Crepe Filling

1. To make the scrambled egg crêpe filling, first whisk together 8 eggs, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper until totally incorporated.

2. Melt 1 tablespoon butter in a medium nonstick skillet over medium-low heat, then add eggs. Use a rubber spatula to slowly stir eggs, pulling the spatula around the sides of the pan and through the middle. Cook the eggs slowly, stirring frequently.

At first it will seem like not much is happening, then all at once they will begin to cook quickly. The entire process should take at least 5 minutes.

3. When the eggs start to clump up as you stir with your spatula, leaving the bottom of your pan clear, add 2 ounces of grated cheddar cheese and stir in.

4. Continue to cook until eggs are done, and cheese is melted. 

5. To assemble your crêpes, lay a crêpe on a cutting board and add a small scoop of eggs along one half of the crêpe.

6. Top with a small sprinkle of chopped chives and shredded cheese, then fold over the top of the crêpe. Fold in half again, and garnish with additional chives and cheese if you’d like.

Savory Crepe Recipe Tips

Note that the technique I use above for scrambled eggs makes the eggs creamy and silky, with smaller curds. It requires cooking the eggs low and slow, and not getting impatient and turning up the heat. Of course you can cook your eggs more quickly at a higher heat, but they won't be as velvety as the low and slow method!

Need a dairy-free crêpe recipe? Try these Crêpes without Milk or Butter, the next time you run out of milk!

Note that these scrambled egg crêpes have a hearty filling, which makes the triangle folding method best. (Fill one half of the crêpe, then fold over the empty side. Fold over again into a stacked triangle shape.) If you decide to fill leftover crêpes with a thinner filling, you can also spread the filling over the crêpe, then roll into a tube.

How to Store Savory Crepes

If you have extra crepes, you can store them for 3-4 days in the refrigerator. Use parchment paper or wax paper between each crepe so that they don’t stick together. You can then wrap them in foil, put them in a ziplock bag, or put them into an airtight container. I wouldn’t recommend storing leftover scrambled eggs as they will get rubbery in the refrigerator, but you can do it if you have to. If you do have leftover fully-assembled savory egg crepes, you can wrap them in foil or put them in an airtight container and refrigerate them for up to 3 days. Reheat in the microwave, air fryer, or oven. The egg filling won’t be as luscious, but they will still be good.

Breakfast Crepe Recipe FAQs

Other Filling Ideas for French Crêpes

Crêpes have so many uses! Think of them like sandwich bread or a pie crust. You can use this version, or try a more basic French Crêpe recipe that goes with both sweet and savory fillings. In France, sweet crêpes are often topped with Nutella, jam, or with butter and sugar or sugar and lemon.

Fruits like sliced strawberries, sliced bananas, raspberries, or blueberries, along with whipped cream, are also quite popular.

Or, try a combination, as with my Banana Nutella Crepes! You can also top sweet crêpes with caramel or lemon curd. Or stuff with ricotta cheese and top with blueberry sauce, as in these Lemon Blueberry Crêpes.

But despite the fact that there are oh so many sweet options with crêpes, my favorite recipes are savory.

Besides making breakfast crêpes with eggs, you can use crêpes to stretch leftovers that aren’t quite enough for another full meal by spreading them out over crepes and folding them up.

In summer, I love to turn garden tomatoes, fresh mozzarella, and pesto into these Caprese Crêpes. When it’s colder outside, these Creamy Dijon Chicken and Mushroom Crêpes completely hit the spot. 

Other Breakfast/Brunch Ideas

Looking for other yummy recipes for a special breakfast or brunch? Why not try your hand at making homemade bagels next? Start with this onion bagel recipe.

And here are a few other recipes you might want to check out. You can also see my full collection in my Breakfast archive or try this roundup of my Favorite French Breakfast Recipes.

If you try this Breakfast Crêpes recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.

And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!

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Savory Crepe Recipe with Eggs and Cheddar

Chef Molly Pisula

Easy-to-make recipe for savory breakfast crêpes with creamy eggs, sharp cheddar, and chives. Perfect for brunch!

4.92 from 75 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine French

Servings 4

Calories 549 kcal

Equipment

Cuisinart 623-24 Chef's Classic Nonstick Hard-Anodized 10-Inch Crepe Pan

BICB Wooden Spatula | Turner, Scraper, Crepe Spreader

Ingredients

  

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For the Crêpes

• 1 cup all-purpose flour 125 grams
• 1 cup milk
• ½ cup water
• 2 eggs
• 2 tablespoons unsalted butter melted
• ½ teaspoon kosher salt
• 1 tablespoon chopped chives
• 3 tablespoons unsalted butter for cooking

For the Eggs

• 8 eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon butter
• 2 ½ ounces cheddar cheese grated
• 1 tablespoon chopped chives to serve

Cook ModePrevent your screen from going dark

Instructions

 

• For the crêpes: combine the flour, milk, water, eggs, butter, and salt in large bowl and whisk vigorously until well-combined (about a minute). You can also use a blender for this step—blend for about 10 second.
• Next, whisk in the chives. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
• Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.
• After resting the batter, give it another quick whisking.
• Now heat a 9- or 10-inch crepe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
• Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
• Cook without disturbing the crepe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crepe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be just golden brown in spots. Keep an eye on your heat—the crepes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
• Repeat with the rest of your crepes, including buttering the pan between each one.
• As you finish your crepes, stack them on a plate separated by squares of wax paper or parchment paper.
• To make the eggs, first whisk together eggs, salt, and pepper until totally incorporated.
• Melt butter in a medium nonstick skillet over medium-low heat, then add eggs.
• Use a rubber spatula to slowly stir eggs, pulling the spatula around the sides of the pan and through the middle.
• Cook the eggs slowly, stirring frequently. At first it will seem like not much is happening, then all at once they will begin to cook quickly. The entire process should take at least 5 minutes.
• When the eggs start to clump up as you stir with your spatula, leaving the bottom of your pan clear, add 2 ounces of the grated cheese and stir in.
• Continue to cook until eggs are done, and cheese is melted.
• To assemble the crepes, lay a crepe on a cutting board and add a small scoop of eggs along one half of the crepe. Top with a small sprinkle of chives and shredded cheese, then fold over the top of the crepe. Fold in half again, and garnish with additional chives and cheese if you’d like.
• To serve, place 2 folded and filled crepes on each person’s plate. You will likely have leftover crepes, that you can store in the refrigerator for future use.

Notes

• Feel free to make the scrambled eggs to your liking—some people like to cook them fast, over high heat, and some prefer the slower approach. I like my eggs soft and creamy, so I use the slow approach. Also, cooking the eggs slowly allows the cheddar cheese to really melt into the eggs. Note that the smaller the skillet, the more time it will take to cook the eggs.
• You can absolutely buy store-bought crepes and speed up this recipe time quite a bit!
• As a substitute for cheddar cheese, try gruyère, gouda, or Comté.
• If you are a meat-eater, adding crispy crumbled bacon as a topping for these eggs is delicious. Just cook some bacon or lardons in your skillet before scrambling your eggs, then removing them from the pan. You can then scramble the eggs in a bit of the remaining bacon fat.
• If you have leftover crepes, wrap them (unfilled) in plastic wrap or in a ziplock bag and store in the refrigerator or freezer. It’s best to keep a piece of parchment or wax paper between each crepe so that they don’t stick together. If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15-30 seconds before filling.

Nutrition

Calories: 549kcalCarbohydrates: 29gProtein: 25gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 15gCholesterol: 533mgSodium: 788mgFiber: 1gSugar: 1g

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More About Molly

Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!

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