Savory Crepes

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your savory crêpes.

Other savory filling ideas for crepes

1. Ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
2. Spinach, ham/bacon and mushroom in bechamel sauce
3. Leeks, apple, sausage and aged cheddar cheese 
4. Spinach, artichoke hearts and brie 
5. Spinach with bacon and hollandaise sauce 
6. Green onion Parmesan with ricotta 
7. Smoked salmon and ricotta
8. Eggs, ham and Swiss cheese with herbs - Spread a slice of ham on the crepe, top with a few shavings of swiss cheese, add a generous helping of scrambled eggs and finish with a sprinkle of fresh herbs of your choice (parsley, rosemary, basil)

Crepes stuffed with ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water

For the filling
Slices of cooked ham
1 tbsp butter
1 tbsp olive oil
1 lb white mushrooms chopped

1 tbsp flour
1/2 cup milk (warm)
1 clove garlic
Pinch nutmeg
Salt and freshly cracked black pepper
1 cup grated sharp cheddar cheese

1. Make the filling: Melt the butter over medium heat in a saucepan, add olive oil and grated garlic. Stir till pink. Increase heat to high and add mushrooms and mix. Cook undisturbed for 2-3 minutes till lightly brown. Turn over and continue cooking for another minute. Reduce heat to medium. Sprinkle flour on the mixture and stir with a whisk and cook for 1 minute over medium heat, whisking constantly to make a roux. Add the milk and nutmeg, stirring constantly with a whisk. Bring to a boil (all the time keeping medium-high heat). When the consistency of the sauce becomes thick and creamy remove from the heat and season with salt and pepper. Add 1/2 cup grated cheese and mix. Keep aside to cool.
2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
3. Assemble the crepes: Lay crepes flat on a dry surface. Place a 1 or 2 slices of ham on each crepe. Evenly distribute the mushroom and leek mixture between the crepes. Add more grated cheese if desired. Garnish with chopped fresh coriander. Fold each crepe and plate them with a green salad. Serve warm.