When most of us hear crepes, our minds go straight to sugar, lemon, chocolate spread or an unreasonable amount of whipped cream.
But France has known for a very long time that the humble crepe can handle the savoury stuff too.
Thin, golden and wonderfully versatile, savoury crepes make a brilliant blank canvas for everything from ham and cheese to eggs, vegetables, chicken and - in our case - three melted cheeses, sticky caramelised onions and warm Harrisons Burger Relish.
We're fairly sure the French didn't see that last bit coming.
A Very Brief History of the French Crepe
Crepes have been eaten in France for centuries and are particularly associated with Brittany in the country's northwest. Traditionally, Brittany is also famous for savoury buckwheat galettes, while wheat-flour crepes became associated with sweeter preparations.
Today, crepes have travelled well beyond their origin and have become one of those brilliantly adaptable foods that can move between breakfast, lunch, dinner and dessert with little more than a change of filling.
And that's exactly why we love them.
A basic crepe batter is deliberately simple: flour, eggs, milk and a pinch of salt. Our recipe uses just that. Rest the batter for 10–15 minutes, then cook it in thin layers until lightly golden.
Which leaves plenty of room for the good stuff inside.
The Secret to a Seriously Good Cheese Crepe
One cheese? Lovely. Three cheeses? Now we're paying attention.
Our cheese crepe combines cheddar, mozzarella and either Gruyère or Red Leicester. Each brings something slightly different to the party: mozzarella gives you that glorious melt and stretch, cheddar brings a more pronounced savoury flavour, while Gruyère can add a deeper, nuttier character.
Then come the caramelised onions.
Cooking onions slowly transforms their flavour as their natural sugars and other compounds undergo browning reactions, developing sweeter, deeper and more complex flavours. In considerably less scientific terms: sticky golden onions + melted cheese = very good news.
Fill the crepes, fold or roll them, then briefly pop them under the grill until everything inside is gloriously melted.
Why Burger Relish Works So Well with Savoury Crepes
The tangy, tomatoey character of Burger Relish contrasts with the rich melted cheese, and works naturally alongside the sweet caramelised onion. Richness loves acidity: that little tang helps cut through all three cheeses, keeping each bite indulgent without becoming too heavy.
Gently warm the Burger Relish until it becomes slightly syrupy – without letting it boil. Drizzled over the top, you get a warm, glossy, saucy finish running through all that melted cheese.
Burger Relish, without a burger in sight.
Easy Savoury Crepe Filling Ideas
Once you've mastered a basic batter, there's really no reason to stop at one recipe. If you're searching for the best savoury crepe fillings, try:
- Ham, cheese & mustard – a classic for a reason.
- Chicken, spinach & Garlic Mayo – creamy, savoury and great for using leftover chicken.
- Mushroom, Gruyère & caramelised onion – earthy, cheesy and properly comforting.
- Smoked salmon & cream cheese – add herbs and a squeeze of lemon.
- Bacon, egg & cheese – breakfast wrapped up in a crepe.
- Chicken, mozzarella & Burger Relish – somewhere between a crepe and a very fancy burger.
- Roasted vegetables & feta – peppers, courgettes and onions work brilliantly.
- Tuna, cheddar & sweetcorn – simple cupboard ingredients that make an easy lunch.
That's the beauty of simple savoury crepe fillings, you can usually build them around whatever is already lurking in the fridge.
Savoury Cheese Crepes with Warm Harrisons Burger Relish Recipe
Serves: 4
Cooking time: 35–45 minutes
Ingredients
For the crepes
- 100g plain flour
- 2 eggs
- 250ml milk
- Pinch of salt
- 1 tsp butter or oil, for the pan
For the filling
- 50g cheddar, grated
- 50g mozzarella, shredded
- 50g Gruyère or Red Leicester, grated
- 1 small onion, thinly sliced
- 1 tbsp butter
For the sauce
- 3–4 tbsp Harrisons Burger Relish
To serve
- Salad leaves or baby greens, optional
- Pickles or gherkins
- Cherry tomatoes, halved
- Fresh parsley, chopped
Method
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Whisk the flour, eggs, milk and salt together until smooth, then leave the batter to rest for 10–15 minutes.
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Melt the butter in a pan and cook the sliced onion slowly until soft, sticky and golden. Set aside.
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Lightly butter a non-stick pan. Add a ladleful of batter and swirl it into a thin layer. Cook for 1–2 minutes on each side until lightly golden. Repeat with the remaining batter.
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Fill each crepe with the caramelised onions and three cheeses. Fold or roll, then briefly place under the grill until the cheese has melted.
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Gently warm the Harrisons Burger Relish in a small saucepan until slightly syrupy. Don't let it boil.
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Arrange the crepes on a sharing platter and drizzle over the warm Burger Relish.
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Add optional parsley, salad, pickles and cherry tomatoes, then tear and share.
Savoury Crepes for High-Protein Meal Prep
With eggs, milk and three cheeses in the mix, these bad boys provide a protein-packed option that works for breakfast, lunch or that mid-afternoon moment.
They're easy to prep ahead, too. Fill your crepes, add a generous spoonful of Burger Relish and, once cooled, wrap them individually in foil ready to grab from the fridge. Hot or cold, you've got a seriously saucy breakfast, lunch or snack ready when you are.
A Smart Addition to a Brunch Menu
For cafés and brunch spots, savoury crepes can be a simple way to add something new without filling the kitchen with new ingredients. Flour, eggs, milk, cheese and onions are already staples in many commercial kitchens, while Harrisons Burger Relish provides the finishing flavour without the need to make a separate sauce from scratch.
The basic crepe can also be adapted around ingredients you're already using elsewhere on the menu – think bacon, ham, mushrooms, spinach, chicken or roasted vegetables. That makes it easy to create different fillings, use ingredients efficiently and turn relatively simple pantry staples into a premium-feeling brunch or lunch addition without overcomplicating your ingredient list.
Serve folded with a side salad for brunch, rolled for a grab-and-go lunch, or cut into smaller pieces for a sharing brunch board. Endless possibilities!
