Savory Crepes and Boursin Cheese and Ham

These savory, French-style crepes take the guesswork out of fancy brunch hosting. They're layered with creamy Boursin cheese, Dijon, and deli-style ham, creating the solid balance of rich, herby, and good!

Savory crepes on a plate with a tomato and lettuce salad in the back.

Savory crepes are surprisingly easy to make at home. Since the crepes are homemade, we decided to use a few "cheat" fillings to make them even easier.

That's why Boursin is solid. A creamy, lightly seasoned soft cheese that does all the heavy lifting for you. No chopping, no sautéing, and no sweat!

Key ingredients

A few store-bought ingredients make up the savory filling.

Crepes. Buttery, lacy, French-style crepes from scratch (don't be scared, they're easy).
Boursin cheese. For these crepes, we like the Caramelized Onion and Herbs variety, but any Boursin flavor will work.
Dijon mustard. A light layer of Dijon mustard works well with the cheese.
Deli-style meat. Ham is slightly more elegant, but turkey works as well.

A close-up of Boursin cheese on a scalloped plate with a spreader.

The full list of ingredients is in the recipe card.

Step-by-step instructions

Mix, pour, and flip! Crepe batter is easy; mastering crepes takes a little practice. But, overall, they're simple to make. check out all our tips and tricks for getting the solid crepe.

Step 1. Add all of the ingredients to a blender, and give it a whiz to mix everything. scrape down any flour that gets stuck to the side, and give it another blitz. Let the batter rest in the fridge for 1 hour and up to overnight.

Step 2. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with a small amount of butter. Pour about ⅓ cup of batter into the center. Immediately tilt the pan in a circle to coat the bottom with batter.

Step 3. When the batter turns from wet to matte on top, flip the crepe and continue to cook on the other side (we like to use a long flexible spatula to help it along).

A collage of four pictures showing how to stuff and fold crepes.

Assemble: Working with one crepe at a time, add a thin layer of Dijon to half of a crepe. Add the Boursin, followed by the ham. Fold in half, then in quarters, so you have a triangle.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert crepe making tips

Rest the batter. To get tender crepes and to prevent tearing (or rubbery crepes), rest the batter in the fridge for at least an hour, up to overnight. When you do take it out of the fridge, no need to bring it to room temperature before pouring the batter. give a whisk before starting.
Batter consistency is key. Crepe batter should be thin (nothing like pancake batter). It should look and pour like heavy cream.
Adjust the heat. like pancakes, you may lose the first crepe. That's ok. Adjust your temperature as needed if you find they are burning.
Use a thin spatula. If you have a thin, wide, flexible spatula, now is the time to use it. It easily gets under the crepe without tearing it.

Optional add-ins

These Boursin crepes are good as is, but they're also versatile. Feel free to add an extra layer (or 2) of flavor inside the crepe.

Sautéed leeks or shallots
Bacon chutney for a sweet and savory layer
Baby spinach (wilts perfectly into the cheese)
Thinly sliced mushrooms, sautéed in butter

Serving suggestions

Savory crepes should be assembled and served right away. Serve them warm, so the cheese can get all melty. Before serving, we like to sprinkle fresh herbs right on top, then drizzle them with hot honey.

To make them even more substantial, top with a fried or jammy egg and serve with a side of potatoes. For a complete brunch meal, a light salad will be your crepes' best friend.

Keeping leftovers

Store cooled (unstuffed) crepes in a covered container in the fridge for up to 3 days. If stacking, you can add parchment or wax paper to prevent sticking.

To reheat, heat a little butter in a non-stick skillet, and heat the crepes until warmed through. You can layer them at this point and heat them assembled.

Savory crepes on a flowery plate with a fork to the left.

Testing notes

Our first umpteenth batches of crepes were only browning in the middle, which was driving us nuts. It wasn't until we checked our burner that we noticed the issue. We were using the dual flame burner (with the heat on medium low), so only the middle flame was on (great for simmering- not so much for crepes).
Once we moved it to the other wide burner, the pan heated evenly, and we were getting evenly cooked crepes. A simple fix!

Kitchen questions

Can we use store-bought crepes?

Absolutely. If you're short on time or not feeling your French flair for crepes, reach for the packaged stuff.

What pan is best for crepes?

Good news, you don't need a crepe pan for crepes. An 8 or 9-inch skillet is perfectly fine. If you're a beginner, make sure the pan is indeed non-stick, so you don't struggle with stuck batter.

Who else is in their savory era?