Top Rated Crêpe Recipes

Crêpes Aux Champignons
You've probably had crêpes with bananas, crêpes with nutella, or crêpes with cheese...but mushrooms? This easy-to-follow recipe will make a believer out of you.This recipes is courtesy of Sylviane Nuccio.
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4.5
ham and cheese crêpes
A crêpe is a very thin pancake usually made from wheat flour. They originate from Brittany, a region in the northwest of France, although have become popular in the rest of France and globally. I like to make my crêpes with both regular, and buckwheat flour as I think it gives the pancake a lovely tang of a flavor when combined with the cheese and ham. If you have a crêpe maker, they are very useful pieces of equipment but if not a crêpe pan is necessary. It's also important to make the batter the day before you want to use it.
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4.5
Buckwheat Crepes
Fill these buckwheat crêpes with whatever you fancy: We love a combination of ham, cheese, arugula, and a fried egg.This recipe is courtesy of King Arthur Flour.
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4.5
Crepes
A little brandy in the batter sets these light and airy crepes apart. Fill these with your favorite jam, drizzle them with a little melted chocolate, or simply dust them with powdered sugar and cinnamon. Whatever you decide to do, these are definitely a special treat. See all dessert recipes. Loading... jwembed("video_box_player_inner", "refs=540", {"light":"1","width":"413","height":"258","skin":"player/mayamod.zip"} );
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4
Crepes are known for their sweet dessert filling, but this Russian crepe recipe is savory and can be stuffed with either pulled pork or chicken. They are a little bit heavier than some other Russian finger foods, but make for a delicious complement to a winter party.
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4
Crepes with Strawberry Compote
These crepes with strawberry compote are an all-time favorite. The sweet strawberries are barely cooked so that they’re still firm but have released their ambrosial juices. A light and exquisite dessert that’s equally lovely for a casual family dinner as for a more sophisticated dinner party… The only thing is, you might want to make a double batch! See all strawberry recipes.
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4
Spinach Egg Crepes
Eating spinach sometimes leaves a funny feeling in peoples’ mouths, caused by the oxalic acid in the leaves. Nigel Slater, a British food writer I admire, calls it “furry teeth.” Lemon juice can soften that effect and mellow its flavor. These crepes are a wonderful way to highlight many garden greens—kale, collards, chard—and are filled here with potatoes, too. I often add other ingredients to the filling, such as grains, peppers, fish, or meat.Eating spinach sometimes leaves a funny feeling in peoples’ mouths, caused by the oxalic acid in the leaves. Nigel Slater, a British food writer I admire, calls it “furry teeth.” Lemon juice can soften that effect and mellow its flavor. These crepes are a wonderful way to highlight many garden greens—kale, collards, chard—and are filled here with potatoes, too. I often add other ingredients to the filling, such as grains, peppers, fish, or meat.V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.
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4
You don’t have to be a native Parisian to make homemade crepes. These crepes are easy, fast, and versatile. I purposely went easy on the sugar here, since they are filled with chocolate and sweetened with blueberries.
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3.25
Crepes Suzette
Cooking French cuisine can be a bit intimidating. I know. Allow Julia Child to influence you and give you the encouragement you need to start. Forget about all the crepes you have had on the streets of Paris or even at the touristy restaurants. Definitely any image you have of crepes made at your local IHOP needs to be forgotten. Instead, try my recipe for an authentic French crepe: thin, light, crispy on the outer edges, and delicately smooth on the inside dressed with homemade orange syrup! Need I say more? See all pancake recipes.
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3
My grandfather was French Canadian and he loved to cook at night in the cast iron pan. He would make us the best crepes and my Nana and I would sit at the table very excited. I do remember a lot of smoke in the kitchen and my grandmother barking orders from the table. (I wonder if that is where I got it from - Just kidding; I don't really do that!)... I wanted to makes a paleo recipe for my friends who are following the paleo diet can enjoy paleo crepes. These are great for breakfast with maple syrup, wrap your favorite breakfast (bacon and eggs), a dessert (folded with strawberries and drizzle melted chocolate or just a night time snack with a cup of tea. Any way you decided to enjoy these paleo crepes I am sure will be perfect!
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3
Herbed Egg Crepes
As soon as I saw the photo for thin omelettes in Yotam Ottolenghi's book, Plenty, I was certain they would make a great replacement for crepes. The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like; see some examples below. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325-degree oven for about five minutes to warm the filling, or serve at room temperature. Click here to see Make Brunch in 20 Minutes or Less — 10 Recipes.
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3
Breakfast can be satisfying and delicious, too, like with this banana crepe recipe. 
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2.8