Savory Me A Crepe: Savory Crepes

Now this is a crepe recipe you can make for dinner.

December 4, 2017
Mitch Mandel, Matt Rainey, and Ryan Olszewski

Adapted from Chef Gino Campagna's new cookbook, Chef Gino's Taste Test Challenge

There’s no end to the possibilities here. Savory crepes are perfect to challenge your taste buds because they're not sweet, like you might typically expect.


More: Chef Gino's Kitchen Rules for Cooking With Kids

You should always include some cheese in crepes, and be sure to cook the meats and vegetables beforehand. You can’t keep the crepe on a skillet for too long or it will dry out and eventually burn!

Savory Me A Crepe (AKA Savory Crepes)


  • 2 Tablespoons butter

  • 1/2 medium onion, diced

  • 1 cup sliced champignon (button) mushrooms

  • 1 cup shredded mozzarella cheese

  • 1 cup diced cooked ham

  • salt and pepper, to taste

  • 4 basic crepes

  • 2 Tablespoons grated Parmigiano-Reggiano cheese


1. Preheat the oven to 350°F.

2. In a large skillet over medium-high heat, melt the butter and cook the onion and mushrooms for 3 to 4 minutes, or until cooked through. Let them cool, and then add the mozzarella and ham. Sprinkle with the salt and pepper.

3. One by one, fill the crepes evenly with the mixture and fold according to the instructions and picture.

4. Place the crepes in a buttered baking dish, sprinkle with the Parmigiano-Reggiano, and put in the oven for 10 minutes, or until the cheese is melted on top.

Find 100 more recipes any kid can cook in Chef Gino's new cookbook, Chef Gino's Taste Test Challenge