Reblochon Cheese Savory Crêpes Recipe | Recipes Pallace
Make gourmet French Reblochon cheese crepes with a creamy, melty filling for a quick savory meal or appetizer.
Crêpes fondantes au Reblochon de Savoie are a savoury, oven-baked pancake dish that pairs thin wheat crêpes with the rich, creamy character of Reblochon, a soft washed-rind cheese from the French Alps. The preparation typically involves filling freshly made crêpes with sautéed lardons and onions, layering or rolling them with generous slices of Reblochon, then finishing the assembly in the oven until the cheese melts and the edges of the crêpes turn lightly golden. The result is a comforting, gratin-style main course whose flavour profile combines the smoky saltiness of bacon, the sweetness of caramelised onion, and the distinctive nutty notes of the cheese. Often accompanied by a crisp green salad or simply enjoyed on its own, this dish is particularly popular during the colder months and après-ski gatherings, but it also suits an informal brunch or week-night dinner whenever a hearty, alpine-inspired meal is desired.
Reblochon Cheese Savory Crêpes Recipe | Recipes Pallace
This recipe is a fast track to turning yesterday’s basic crêpes into a bubbling, family-style bake that hits the table in under 30 minutes. With only a handful of ingredients and virtually no tricky techniques, it’s a reliable choice when you need something satisfying, shareable, and impressively cheesy without much planning.
Prep Time
45 minutes
45 minutes
Cook Time
15 minutes
15 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour
- Eggs
- Milk
- Salt
- Melted butter (plus a little extra for greasing the pan, if needed)
- Reblochon cheese (whole wheel or half, depending on desired richness)
- Smoked bacon lardons (diced streaky bacon can substitute)
- Onions
- Thick crème fraîche (full-fat)
- Freshly ground black pepper
- Optional / suggested additions:
- Green salad leaves for serving (lamb’s lettuce, arugula, etc.)
Method
Sift the flour into a mixing bowl
- Add a pinch of salt to the flour
- Make a well in the centre of the flour
- Break the eggs into the well
- Whisk the eggs and start drawing in some flour
- Pour in a little milk and whisk to loosen the batter
- Continue adding the milk gradually while whisking until the batter is smooth
- Pour in the melted butter
- Whisk to fully incorporate the butter
- Cover the bowl with plastic wrap
- Leave the batter to rest for about 30 minutes
- Trim most of the rind from the Reblochon cheese
- Cut the cheese into thin slices
- Set the sliced cheese aside
- Heat a crepe pan over medium heat
- Lightly brush the hot pan with butter
- Pour a small ladle of batter into the pan
- Swirl the pan to spread the batter thinly
- Cook the crepe until the edges begin to colour and lift
- Slide a spatula under the crepe and flip it
- Cook the second side for a few seconds
- Lay slices of Reblochon on one half of the crepe
- Fold the crepe over the cheese to enclose it
- Keep the folded crepe in the pan until the cheese melts
- Transfer the crepe to a warm plate
- Repeat the cooking and filling process with the remaining batter and cheese
- Serve the hot Reblochon crepes immediately
Nutrition
Calories
4110 kcal Protein
153 g Fat
272 g Carbs
247 g Fiber
11 g Sugar
44 g
4110 kcal Protein
153 g Fat
272 g Carbs
247 g Fiber
11 g Sugar
44 g
Notes
Chef’s note: Brown the lardons first, pour off most of the fat, then splash the pan with a tablespoon of dry white wine and let it reduce—this quick deglaze adds brightness that cuts through the cheese. Slip a few fresh thyme leaves between the folded crêpes for an aromatic boost, or swap in buckwheat galettes if you like a deeper, nuttier base.
why this recipe
Indulgent yet deceptively simple, these Reblochon cheese crepes marry the delicate suppleness of wafer-thin batter with the famously velvety, nutty character of an Alpine fromage, creating a dish that feels both comforting and refined. The gentle heat melts the Reblochon into a luscious, almost fondue-like filling that perfumes the kitchen with buttery, earthy notes, while a quick finish under the grill forms an irresistible golden crust. Because the recipe relies on straightforward techniques, it’s accessible even on a busy weeknight, yet its luxurious flavor profile makes it worthy of a dinner-party spotlight. Each bite delivers a perfect balance of creamy richness and subtle tang, showcasing how a handful of well-chosen ingredients can transform an everyday crepe into an elegant celebration of Savoyard tradition.
FAQs
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Frequently Asked Questions
What can I use instead of Reblochon if I can’t find it?
Look for a soft, washed-rind cheese that melts easily and has a mild, nutty funk. Taleggio or Raclette are the closest swaps; failing those, a mix of Brie (for creaminess) and a little young Gruyère or Fontina (for deeper flavour) will give a comparable result.
How can I prepare the crêpes ahead of time and reheat them without losing their delicate texture?
Cook the crêpes as usual, let them cool completely, then stack them with sheets of baking parchment in between, wrap tightly in plastic wrap (or slide into a zip-top bag), and refrigerate for up to 48 hours or freeze for a month. To reheat, warm each crêpe for 15–20 seconds per side in a dry non-stick pan set over medium-low heat—or heat a whole stack, loosely wrapped in foil, in a 150 °C/300 °F oven for about 10 minutes; both methods revive suppleness without drying the crêpes out.
How can I make this recipe vegetarian without compromising flavour?
Replace the lardons with finely sliced chestnut mushrooms or smoked tofu strips sautéed in a little butter, garlic and a pinch of smoked paprika until well browned; this recreates the same savoury depth and subtle smokiness. Deglaze the pan with a splash of dry white wine, then fold the mushroom (or tofu) mix into the crêpes along with the Reblochon and a few fresh thyme leaves for layered, vegetarian umami.