Brie Butter Sauce Crepes

Looking for More Fabulous French Recipes?

Make sure to try Caramelized Onion and Garlic Bisque, French onion tart, French Almond Cakes (financiers), Blonde ganache tart, and classic French Chocolate Mousse.

How to make crepes

Don’t forget to scroll down to the recipe card for full ingredient amounts and instructions.

First, you’ll need to make the crepes.

Don’t worry, they’re easy to make with this recipe for basic crepes, and there’s no blender required! I think of crepes as super thin pancakes – that makes them less daunting.

The recipe for basic French crepes makes more crepes than you will need for the filling, but you’ll get lots of fun crepes to play with and try other fillings.

This easy crepe recipe makes thin and tender crepes that are surprisingly sturdy and resilient traditional crepes that can be filled with sweet or savory ingredients.

A {affiliate link} crepe pan is the preferred method for cooking crepes. I love the crepe pan and highly recommend having one, so my instructions will reflect the crepe pan.

You can, however, make classic French crepes with a large non-stick skillet. So, if you don’t have a crepe pan, don’t let that stop you from enjoying these gourmet savory crepes.

Start with a well-seasoned pan

If your crepe pan isn’t non-stick, make sure it’s well-seasoned.

The crepes may stick to the pan if it isn’t well-seasoned. If you find this happening to you, re-season the pan by coating it with oil, heating it, remove from heat and allow it to cool, then wipe it clean. Repeat as necessary until the crepes don’t stick.

Make the batter

To make the batter, combine the flour and salt in a bowl. Make a well in the center of the flour, and pour in the beaten egg and some of the milk. Whisk the mixture to a smooth paste. Then whisk in the remaining milk.

Cook the crepes

Set the batter aside and prepare the crepe pan or non-stick skillet.

Set the pan over medium heat.

Rub a little butter in the pan, and heat until the butter begins to smoke. Pour off any excess fat, and pour a little batter, about ¼ cup, into the pan, tilting and swirling the pan to coat the bottom with a thin layer of the batter.

If you notice any holes in the crepe, just get a little more batter and pour it over any bare spots. Again, swirl the pan to spread the crepe evenly.

Flip the crepe with a spatula, and cook 30-45 seconds more, or until the second side is golden brown as well.

Slide the crepe out of the pan and onto a plate. I like to cover them with a clean cotton towel so they stay warm and don’t dry out.

Continue cooking crepes in this manner, greasing the pan with butter or oil as necessary, until all batter is used.

The crepes should be thin and delicate, yet substantial enough for filling and folding. And don’t worry if they aren’t perfectly round, they will still taste awesome!

You could make a double batch of crepes and have a crepe dinner party. Where the guests could choose their own fillings for their crepes. Tuna egg and cheese crepes would be a fun offering at the crepe bar.

Can I make crepes ahead?

Yes, you can make crepes ahead of time!

They store beautifully and make quick work of recipes, sweet or savory, when it’s time to assemble your final dish. Pre-made crepes make a quick and convenient meal.

Allow the crepes to cool completely before storing.

Once they’ve cooled, you can store them in the refrigerator or freezer to rewarm later.

How to Store Crepes

Once crepes have cooled, cover them with plastic wrap, or place in a ziptop bag. You don’t even need to place layers of parchment or wax paper between them.

Refrigerate for up to 5 days.

To reheat individually, place them in a skillet or crepe pan over medium-low heat for 10 to 15 seconds.

Or, place the crepes on a parchment lined baking sheet. Cover with foil and rewarm in a 250˚ F oven for about 10 minutes.

Will crepes stick together?

When you butter the crepe pan or skillet between each crepe, they shouldn’t stick together when you stack them on a plate.

Brie Butter Cheese Sauce for crepes

Next up, you’ll make the easy cheese sauce, which is simply a fancy white sauce.

Since the ingredients in these crepes are simple and few, you’ll want to make sure you get good quality ones.

I recommend French butter

Have you ever tasted French butter? It’s rich and creamy. So amazing! It really is different than regular grocery store varieties.

That’s because American butter must contain at least 80 percent butterfat, while the minimum for French butter is 82 percent butterfat.

And, get some French Brie. It’s super creamy with a beautifully pungent quality. You’ll want to cut the rind off of the brie for this recipe.

Although the rind is edible, it is slightly more bitter and won’t melt into the sauce.

Make the sauce

Place the butter and garlic in a small saucepan, and heat over medium heat. Once butter is melted stir in flour, and cook for 1 minute.

Gradually add wine and milk, and cook, stirring constantly, until thickened.

Stir in Brie, and heat until Brie melts and sauce is thick and smooth. Stir in additional milk if desired.

The sauce will thicken as it cools. Add salt and pepper to the sauce to taste. You can also sprinkle a little nutmeg over the top if you want.

The sauce can also be made ahead and stored in a tightly covered container in the fridge for a few days. Reheat it on the stove or in the microwave, again adding more milk if necessary.

The brie sauce can be used on many things like a steak, chicken, or a baked potato as well.  

What can I use instead of wine?

Obviously, the wine is much more French in flavor, but if you don’t drink or cook with wine, you can substitute vegetable or chicken broth in the same quantity instead of the wine.

Assemble the crepes

Spread Brie Butter Sauce over the inside of the crepe, and fold crepe into quarters.

Quarter fold is so easy with crepes, and no worrying if you did it properly.

Drizzle with additional Sauce for serving, and garnish with fresh thyme, chives, or chopped tarragon if desired.

Want to embellish these crepes?

Top the assembled crepes with a nice poached or fried egg for a fancy brunch.

Add apples or sauteed pear slices to the crepes. Serve some strawberries on the side.

Squeeze a little lemon juice over them for a kick of freshness.

Add some smoked salmon, ham, mushrooms, or shredded chicken inside the crepes for more protein. Or sprinkle them with a little crumbled bacon.

What goes well with savory crepes?

Crepes are delicious on their own, but make a full meal when served alongside some delicious side dishes.

A simple option is to serve a beautiful fruit salad, which provides a healthy dose of vitamins and fiber.

A nice green salad of frisée or other fresh greens with cherry tomatoes and a light vinaigrette. Try my White Bean Arugula salad as well.

Roasted vegetables like green beans, asparagus, and spinach gratin are perfect for a nice French meal. And Sweet Potatoes au Gratin as a fantastic side dish.

Make brunch complete with Homemade granola, blackberry scones, Air fryer potatoes, and Lemon poppyseed muffins.

French wines, cheeses, and butters can be an excellent pairing to any meal. So, after you make these Brie Butter Sauce Crepes, don’t forget to pour yourself a glass of wine!