• Laura

Baked Savory Crepes with Cheese and Swiss Chard

A single baked savory crepe on a plate, filled with swiss chard, cheese, and bacon (pancetta).

Baked sweet crepes filled with cheese are a popular dessert in Croatia and have been enjoyed throughout my childhood. This recipe features baked crepes with cheese but in a savory version. The crepes are filled with cooked Swiss chard, cheese and pancetta or bacon bits. It is a great and filling lunch recipe, and the crepes can be eaten warm and cold so you don't have to worry about leftovers. Just place the leftover crepes in the fridge and you can have a snack or lunch ready for the next day too!


For the crepes:

1 egg

pinch of salt

400 ml milk

80 gr gluten free flour

80 gr buckwheat flour

1 tsp baking powder

1 tsp brandy

For the filling:

230 gr cooked chard

300 gr cottage cheese

100 gr sour cream

50 gr pancetta or bacon

For the topping:

100 gr sour cream

100 ml cream

A baking pan filled with gluten free baked savory crepes filled with fresh cheese, cooked swiss chard and pancetta.


1. In a bowl, mix one egg with a pinch of salt and add in the milk.

2. Add the dry ingredients: gluten free flour, buckwheat flour and the baking powder. Add a teaspoon of brandy to the batter to make sure the crepes don't soak up a lot of oil. Cook the crepes.

3. Prepare the filling by chopping the cooked chard into small pieces. Squeeze the chard with your hands to drain the excess water, and place it into a bowl.

4. Add the cheese, sour cream and pancetta or bacon and mix well.

5. Fill each crepe with the filling and roll it up. Place it into a greased baking tin.

6. Prepare the topping by mixing cream and sour cream and pour it on top of the crepes. Bake for 20 minutes at 180 degrees Celsius.

7. Serve warm. Bon Appetit!