Go Back
Two savory crêpes on a black plate with herbs and tomatoes, with a fork lifting a small piece.
Mirjana

Savory Crêpes with Creamy Artichoke–Smoked Cheddar Filling

These golden, delicate crêpes wrap around a smooth blend of artichokes, smoked cheddar, and bright lemon. They work beautifully for brunch, lunch, or a simple dinner, and the variations are endless.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 2 crepes each
Course: Appetizer, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Crêpe Batter
  • 4 cups all-purpose flour
  • 6 large eggs
  • 1 ½ cups half-and-half or whole milk
  • 1 stick unsalted butter  (2 tbsp melted for batter; remainder for skillet)
  • 2 cups carbonated mineral water or club sod
  • 1/4 tsp salt
  • 1 tbsp grated lemon rind (optional)
For the Artichoke Filling
  • 12 oz jar marinated artichoke hearts
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 2 tbsp mustard
  • 4 oz smoked cheddar cheese, grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon rind
  • 10-12 Spanish olives with pimento
  • 3 tbsp capers
  • ¼ tsp garlic powder
Garnish
  • Sliced radishes, Fresh mint, Chives, Cherry tomatoes, Optional: thin chili slices

Method
 

  1. Prepare the ingredients
    Assorted ingredients including shredded cheddar, artichoke hearts, lemon, radishes, Parmesan, capers, olives, mustard, sour cream, and herbs arranged on a dark background.
  2. STEP 1 — Prepare the Batter
    In a large bowl, whisk flour and eggs. Add milk gradually until smooth. Mix in salt, lemon zest, and melted butter. Whisk in sparkling water. Rest batter for 30 minutes.
    STEP 2 — Heat the Skillet
    Brush a 10-inch nonstick skillet with butter. Heat over medium and add a 4-oz ladle of batter.
    STEP 3 — Cook the Crêpes
    Flip once edges curl and turn golden. Transfer to a plate.
    A crêpe on a white plate coated with creamy artichoke and smoked cheddar filling beside sliced radishes and herbs.
  3. STEP 4 — Adjust Consistency
    If batter thickens, add a splash of mineral water.
    STEP 5 — Prepare the Filling
    Finely chop artichokes, olives, and capers. Mix with mayonnaise, sour cream, mustard, cheddar, lemon, chili, and Parmesan until creamy.
    Glass bowl filled with creamy artichoke and cheddar mixture topped with long red chili slices, surrounded by mint leaves.
  4. STEP 6 — Fill and Fold
    Spread filling onto each crêpe. Fold into halves, triangles or roll.
    Folded savory crêpes on a black plate with cherry tomatoes and rosemary, with a fork holding a bite-sized piece.

Notes

NOTES
  • Use a 10-inch nonstick skillet for best results.
  • Use a 4-oz ladle for portion control.
  • Organic ingredients create richer flavor.
  • Crêpes keep well for 2 days wrapped in parchment and refrigerated.
NUTRITION (per plain crêpe)
170 calories 
• 6g fat 
• 21g carbs 
• 6g protein