Favorite Farmers Market Crepes Recipe (VIDEO) | Sweet & Savory

My Savory Market Crepe

One of the combinations customers keep coming back for is my savory crepe with mushrooms, spinach, cheese, mustard cream sauce, and fermented garlic and herb oil.

I start with beautiful mushrooms and give them plenty of room in the pan so they can brown properly.

That's important.

When mushrooms have room to cook, they develop that beautiful golden color and deep, savory flavor instead of simply steaming.

Once they're browned, I add fresh spinach and let it wilt into the mushrooms.

Then comes the cheese.

As it melts into the warm vegetables, everything becomes creamy and savory.

But the filling is only part of the story.

The Sauces Bring Everything Together

I finish the savory crepe with my Mustard Crème Fraîche Sauce.

It adds richness and a little tang that balances the earthy mushrooms and melted cheese.

Then I add my Fermented Garlic and Herb Olive Oil.

The fermented garlic brings a deeper, more complex flavor, while the herbs and olive oil brighten everything up.

It's a simple combination, but that's what I love about cooking.

You don't always need dozens of ingredients.

Sometimes it's about layering a few really good flavors.

How I Build the Crepe

Once the crepe is thin and tender, I place the cheese in the center first, giving it time to melt. Then I add sautéed mushrooms and spinach, followed by my homemade kraut for a fresh, tangy flavor.

I fold the crepe and give it just another moment on the hot pan, allowing the outside to become lightly crisp while the cheese melts even more inside.

Then I drizzle it with my Mustard Crème Fraîche Sauce made with crème fraiche and mustard, followed by my fermented garlic and herb olive oil.

And then it’s ready.

No waiting.

No reheating.

Just a freshly made savory crepe, served warm from my kitchen.

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https://youtu.be/iZZs-mjWraw

Savory and Sweet Crepe

But My Sweet Crepes Are Where the Seasons Come In

One of the things I love most about making crepes is that there is so much room for creativity. I don't want my sweet crepes to be just another Nutella-and-banana combination. I want them to change with the seasons.

Earlier in the summer, I started with berries.

Then came the figs—especially special because some of them came from my own trees.

And now it's peach season. And apple season just over the corner.

My current sweet market crepe is made with fresh peaches, milk chocolate, homemade fruit sauce, and whipped cream.

I carefully arrange the peaches over the warm crepe, sprinkle them with milk chocolate, fold everything together, and finish it with a drizzle of my homemade fruit sauce.

Then comes the whipped cream.

It's sweet, fruity, creamy, and completely irresistible.

And I love that it doesn't have to stay the same.

When peach season is over, something else will take its place.

That's the beauty of cooking with the seasons.

Sweet & Savory Ukrainian Crepes: From My Kitchen to Your Table

Crepes have always been one of those foods that can bring people together.

In my kitchen, I make them both sweet and savory, using simple ingredients and homemade fillings. They are delicate, versatile, and perfect for breakfast, lunch, dinner, or dessert.

Growing up with Ukrainian food, I learned that one dish can be prepared in many different ways. A crepe can become a comforting savory meal filled with mushrooms or meat, or a beautiful sweet treat filled with fruit and homemade toppings.

Sweet or Savory?

For a sweet crepe, I love using seasonal fruit, apples, berries, raisins, or other simple ingredients. I don't want the filling to overpower the crepe. The goal is to taste the ingredients themselves.

For savory crepes, mushrooms, meat, vegetables, herbs, and cheese can turn a delicate crepe into a satisfying meal. One of my favorite combinations is tender braised brisket seasoned with aromatic Georgian spices, including khmeli suneli. The rich, savory meat paired with a delicate crepe makes a wonderfully comforting and satisfying meal.

That's what I love about crepes: one simple recipe can become something completely different depending on what you put inside.

Made From Scratch

At Innichka Chef, I believe food should start with real ingredients.

I make my food from scratch in my kitchen and focus on homemade preparations rather than processed shortcuts. My cooking is inspired by Ukrainian traditions, but I also love bringing flavors from around the world into my kitchen.

My philosophy is simple:

Real food. Homemade. Thoughtfully prepared.

A Taste of Ukraine

Ukrainian cooking is much more than the dishes many people already know. It is about hospitality, family, seasonal ingredients, preserving food, baking, and making something delicious from what you have.

Crepes are a wonderful example of that flexibility.

They can be humble everyday food or something special enough to serve to guests. And that's exactly how I like to cook.

My Love for Fermented Foods

Fermented foods have a special place in my kitchen and in the way I cook.

I love the depth of flavor that fermentation creates, but I also appreciate the traditional wisdom behind these foods. Fermentation has been part of Ukrainian and Eastern European cooking for generations — a natural way to preserve food while creating completely new flavors.

For these savory crepes, I add my homemade kraut after the mushrooms, spinach, and cheese. Its bright, tangy flavor cuts through the richness of the filling and gives the crepe a wonderful balance.

I also love working with fermented garlic and using it in my herb-infused olive oil. These small additions may seem simple, but they bring so much character to the food.

For me, fermented foods are not just an ingredient or a trend. They are part of how I love to cook — naturally, thoughtfully, and with respect for traditional food practices.

I believe food should nourish us, but it should also have flavor, history, and a story behind it.

Let's make it....

Prep time: 5 minutes

Active time: 20 minutes

Total time: 25 minutes

Author: Inna of innichkachef.com 

Serves: 24 large crepes (12 savory &12 sweet crepes)

Ingredients for the batter

• 4 large eggs

• 2 &1/2 cups milk

• 2 cups all-purpose flour (unbleached)

• 2 tablespoons melted butter

• ½ teaspoon Celtic salt

• 1 tablespoon honey or sugar

• Butter or ghee for the pan

Ingredients for the Savory crepes filling

• 6 cups of fresh baby spinach

• 1 cup shredded cheese (combination of mozzarella, parmesan & pecorino)

• 2 cups sauté mushrooms

• 1 cup kraut (good quality or homemade)

• 1 onion

• 4 cloves garlic

• 4 tablespoons olive oil

• 1 tablespoons butter

Ingredients for the Sweet crepes filling

• 2 cups fresh fruit (or slightly cooked apples with brown butter, sugar, cinnamon & raisins)

• 1 cup milk or white chocolate

• 1/2 cup fruit sauce (any kind, I used fig sauce in the video)

• 1 cup whipped cream with a sugar

My Famous Sauces to Garnish Savory Crepes

I love finishing my savory crepes with homemade sauces that add brightness, richness, and an extra layer of flavor.

Mustard Crème Fraîche Sauce:

1 cup creme Fraiche

2 tablespoons yellow mustard

Herb-garlic olive oil:

2 cups of herbs (dill, parsley, scallions, chives, basil)

Pinch of salt

6 gloves of fermented garlic

1 cup olive oil

For the Sweet Crepes

You will need homemade whipped cream and a fruit sauce of your choice.

Take a look at how I make my fig sauce. This same recipe can be used with many other fruits, such as peaches, berries, apples, plums, or pears.

The possibilities are endless — use whatever fruit is fresh and in season!

Directions:

Prepare the Crepe Batter

1. Add the eggs, milk, flour, melted butter, salt, and honey(or sugar) to a blender.

2. Blend until completely smooth and no lumps remain. The batter should be very thin and pourable.

3. Let the batter rest for 15–20 minutes. If it thickens, add a little more milk and blend briefly.

4. Heat a crepe pan or skillet over medium heat and lightly butter the pan.

5. Pour a small amount of batter into the center and quickly swirl the pan to spread it into a very thin, even layer.

6. Cook until the edges are lightly golden and the surface is set, then flip and cook the other side briefly.

7. Continue with the remaining batter, lightly buttering the pan as needed.

8. Keep the finished crepes covered with a clean towel so they remain warm and tender.

How to Build the Sweet Crepe

1. Place one warm crepe on a plate or in a warm skillet.

2. Sprinkle the crepe with milk or white chocolate.

3. Add the fresh fruit or warm apple, cinnamon, raisin, and brown butter filling on top.

4. Fold the crepe in half, then fold it again into a triangle.

5. Drizzle generously with your homemade fruit sauce — I used my fig sauce in the video. Take a look how I make a fig sauce, this recipe you can apply to almost any kind of fruit. And that's what I used in the video.

6. Add a generous dollop of homemade whipped cream.

7. Serve immediately while the crepe is warm and tender.

From My Kitchen

When you see my videos, you're seeing the food being made in my real kitchen—not a food studio.

I want you to see the process, the ingredients, and the food as it really is.

My goal with Innichka Chef is to share healthy world cooking through Ukrainian eyes—bringing together the food I grew up with and the flavors I continue discovering. So tell me:

Would you choose sweet or savory?

I think I'll always have a hard time choosing. ❤️🇺🇦

Innichka Chef

Healthy World Cooking Through Ukrainian Eyes

Made from scratch in Beaufort, South Carolina.