Slow-cooked fennel transforms into a sweet, savory filling for delicate cheese crepes. These caramelized fennel and cheese crepes offer an elegant yet approachable meal perfect for brunch or dinner. They balance tender fennel, rich melted cheese, and a buttery crepe beautifully.
Craving a delicious Caramelized Fennel and Cheese Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Caramelized Fennel and Cheese Crepes
Elegant & approachable: Simple steps demystify crepe-making.
Magical fennel transformation: Slow cooking turns it sweet and jammy.
Endlessly adaptable: Swap cheeses or add herbs easily.
Perfect for any meal: Great for brunch, picnics, or meatless mains.
Ingredients & Tools
For the crepes:
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- Pinch of salt
For the filling:
- 2 medium fennel bulbs (about 500g total), fronds reserved
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 120 g Gruyère cheese, grated
- 60 g Parmesan cheese, finely grated
- Salt and black pepper to taste
Tools: 1 large non-stick skillet or crepe pan (around 9-10 inches), 1 medium skillet for the filling, a blender or whisk, spatula, measuring cups/spoons
Notes: Don’t skip the fresh thyme—it adds an earthy note. A mix of Gruyère and Parmesan gives great melt and a sharp, salty kick.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the fennel. The magic of this dish lies in properly caramelizing the fennel and onion. This can take a good 20-25 minutes over medium-low heat. If you crank up the heat, they’ll burn before they soften and sweeten.
- Let your crepe batter rest. If you have time, let the batter sit for 30 minutes at room temperature (or up to a day in the fridge). This allows the flour to fully hydrate and gives you more tender, less chewy crepes.
- Embrace the fronds! Those wispy green fennel fronds are not just garnish—they have a mild, anise-like flavor. Chop them up and sprinkle them over the finished crepes for a fresh, herbal finish.
- Cheese flexibility is your friend. No Gruyère? Try Comté, Fontina, or even a good sharp white cheddar. The goal is a cheese that melts well and has a robust flavor to stand up to the sweet fennel.
How to Make Caramelized Fennel and Cheese Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and a pinch of salt. Blend on high speed for about 30 seconds until the batter is completely smooth and bubbly on top. You can also whisk vigorously by hand in a large bowl, but the blender ensures no lumps. Let the batter rest while you prepare the filling—this is a great little time-saver.
Step 2: Prepare and Cook the Fennel Filling. Trim the fennel bulbs, removing any tough outer layers and the core. Thinly slice them, and don’t forget to reserve some of the delicate fronds for later. In your medium skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced fennel and onion, season with a good pinch of salt and pepper, and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. You’re looking for them to be deeply golden, soft, and sweet. In the last 2 minutes of cooking, add the minced garlic and thyme, stirring until fragrant.
Step 3: Cook the Crepes. Heat your non-stick crepe or skillet over medium heat. Lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and lightly golden and the top appears dry. Carefully slide a spatula underneath and flip. Cook for another 30-60 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes as you go.
Step 4: Assemble and Melt. Preheat your oven’s broiler (grill). Lay a crepe flat on a baking sheet. Spoon a generous portion of the caramelized fennel mixture onto one half of the crepe. Sprinkle a hearty handful of the mixed Gruyère and Parmesan over the fennel. Fold the other half of the crepe over the filling, then fold it once more to create a quarter-circle shape. Repeat with the remaining crepes and filling.
Step 5: Brown and Serve. Sprinkle a little extra cheese over the top of the assembled crepes. Place the baking sheet under the broiler for 2-3 minutes, watching very closely, until the cheese is melted, bubbly, and spotted with golden brown. You’ll know it’s ready when it smells incredible. Remove from the oven, garnish with the chopped fennel fronds, and serve immediately while hot and gooey.
Storage & Freshness Guide
- Fridge: Store assembled but unbaked crepes or leftovers in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes layered with parchment for up to 1 month; freeze filling separately for 3 months.
- Reviving: Reheat in a 350°F oven for 10 minutes or in a dry skillet to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice, olive oil, and salt is the perfect crisp, acidic counterpoint to the rich, savory crepes.
- Roasted cherry tomatoes — Their burst-in-your-mouth sweetness and slight acidity cut through the richness of the cheese and add a beautiful pop of color to the plate.
- A bowl of tomato soup — For the ultimate cozy meal, serve a crepe alongside a warm bowl of creamy tomato soup. It’s a sophisticated twist on the classic grilled cheese and soup combo.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes cleanse the palate beautifully between bites of the rich, cheesy filling.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the meal without overpowering the delicate fennel flavor.
- A light-bodied red, such as Pinot Noir — If you prefer red wine, choose one with low tannins and bright red fruit flavors that won’t clash with the anise notes of the fennel.
Something Sweet
- Lemon sorbet — After a savory meal, a scoop of sharp, clean lemon sorbet is incredibly refreshing and acts as a perfect palate cleanser.
- Dark chocolate truffles — Just one or two rich, intense dark chocolate truffles provide a satisfyingly bitter-sweet end to the meal without being too heavy.
- Pear and almond tart — The gentle sweetness of pear and the nutty flavor of almonds echo some of the subtle notes in the fennel, creating a harmonious end to your dining experience.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. A thick batter makes heavy, pancake-like crepes. The batter should be the consistency of heavy cream—thin enough to swirl easily in the pan. If it’s too thick, whisk in a tablespoon more milk at a time until it’s right.
- Mistake: Overcrowding the crepe with filling. It’s tempting to load them up, but too much filling will make the crepes difficult to fold and can cause them to tear. A modest, even layer is all you need.
- Mistake: Skipping the broiler step. Simply assembling the crepes isn’t enough. That quick blast under the broiler is what melts the cheese into one glorious, cohesive unit and gives the top a lovely, appetizing color and texture.
- Mistake: Cooking the fennel on too high a heat. This is the most common error. High heat will give you burnt, bitter bits instead of soft, sweet, caramelized fennel. Low and slow is the only way to go.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or measuring cup for every crepe ensures they are all the same size and thickness, which makes for even cooking and a more professional look.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover loosely with a clean kitchen towel. This keeps them warm and pliable for easy folding later on.
- Tip: Add a splash of white wine to the fennel. When the fennel is nearly done caramelizing, deglaze the pan with a splash of dry white wine. It lifts any browned bits from the pan and adds another layer of complex flavor to the filling.
- Tip: Make the filling ahead. The caramelized fennel mixture can be made up to 2 days in advance and stored in the fridge. This turns the final assembly into a super-quick process, perfect for easy entertaining.
FAQs
Can I make these crepes gluten-free?
Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The cooking method remains exactly the same. You might find the batter needs a tiny bit more liquid, so have extra milk on hand to adjust the consistency to a thin, pourable state.
My crepes keep tearing! What am I doing wrong?
This usually happens for one of two reasons. First, the pan might not be hot enough before you add the batter—a properly heated pan sets the crepe quickly. Second, you might be flipping them too early. Wait until the top surface looks completely dry and the edges are lightly browned and pulling away from the pan. A little patience makes for a sturdier crepe.
Can I prepare the entire dish in advance?
You can prepare all the components ahead of time! Store the cooked crepes and the cooled filling separately in the fridge for up to two days. When you’re ready to eat, let the filling come to room temperature, assemble the crepes, and then broil them. This actually works beautifully as the crepes are often easier to handle when they’re not piping hot.
What’s the best way to reheat leftovers?
To maintain the texture, avoid the microwave. Reheat leftovers in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also re-crisp them in a dry non-stick skillet over medium heat for a couple of minutes per side. This helps revive the delicate crepe texture.
I’m not a fan of strong licorice flavor. Will I like this?
You very well might! The long, slow cooking process completely transforms the sharp, anise-like flavor of raw fennel into something much mellower, sweeter, and more complex—think of it like the difference between a raw onion and a deeply caramelized one. The cheese and thyme also help balance it out, creating a savory, umami-rich dish that appeals to most palates.
Caramelized Fennel And Cheese Crepes
Make elegant Caramelized Fennel and Cheese Crepes with this easy recipe. Sweet fennel & melted cheese wrapped in delicate crepes. Perfect for brunch or dinner!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
1 pinch salt
For the filling:
-
2 medium fennel bulbs (about 500g total, fronds reserved)
-
1 large yellow onion (thinly sliced)
-
2 tbsp olive oil
-
1 tbsp butter
-
2 cloves garlic (minced)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
120 g Gruyère cheese (grated)
-
60 g Parmesan cheese (finely grated)
-
Salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and a pinch of salt. Blend on high speed for about 30 seconds until the batter is completely smooth and bubbly on top. You can also whisk vigorously by hand in a large bowl, but the blender ensures no lumps. Let the batter rest while you prepare the filling—this is a great little time-saver.01
-
Trim the fennel bulbs, removing any tough outer layers and the core. Thinly slice them, and don’t forget to reserve some of the delicate fronds for later. In your medium skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced fennel and onion, season with a good pinch of salt and pepper, and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. You’re looking for them to be deeply golden, soft, and sweet. In the last 2 minutes of cooking, add the minced garlic and thyme, stirring until fragrant.02
-
Heat your non-stick crepe or skillet over medium heat. Lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and lightly golden and the top appears dry. Carefully slide a spatula underneath and flip. Cook for another 30-60 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes as you go.03
-
Preheat your oven's broiler (grill). Lay a crepe flat on a baking sheet. Spoon a generous portion of the caramelized fennel mixture onto one half of the crepe. Sprinkle a hearty handful of the mixed Gruyère and Parmesan over the fennel. Fold the other half of the crepe over the filling, then fold it once more to create a quarter-circle shape. Repeat with the remaining crepes and filling.04
-
Sprinkle a little extra cheese over the top of the assembled crepes. Place the baking sheet under the broiler for 2-3 minutes, watching very closely, until the cheese is melted, bubbly, and spotted with golden brown. You’ll know it’s ready when it smells incredible. Remove from the oven, garnish with the chopped fennel fronds, and serve immediately while hot and gooey.05
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