Crepe Recipes, Tips and Techiques, and Items For Sale
Crepes are thin delicate pancakes that can be a wrap for anything from strawberries and chocolate, to cinnamon and apples, to grilled veggies, to spinach and cheese! Crepes can turn an ordinary meal into a culinary delight!
Crepes can be filled and rolled, folded in half, folded in fourths, or layered with filling in between. You can use them as breakfast dishes, main meals, afternoon snacks, and desserts. You can add ingredients to the crepe batter itself too, such as cocoa or cinnamon. Yet even though they have the reputation of being difficult to make, crepes are actually quite simple.
The Crepe Pictured Above
The crepe pictured above is a Banana Blueberry Dessert Crepe which was filled with fresh blueberries and banana slices, heated, and folded while it was still in the pan. After being moved to the plate, more blueberries and a misting of powdered sugar were added.
My First Introduction To Crepes
My first introduction to crepes was when I was in 10th grade. I was visiting at the house of my best friend, a girl who'd moved to the US from Romania only a couple of years before. She said, "Why don't we make some dessert crepes?" I was both shocked and impressed. I said, '"Aren't those really difficult?" She laughed and said, "You've never made crepes?! They're one of the easiest recipes I know how to make!" Not using a written recipe or any exact measurements, we made crepes together that day. For me, a new love was born: crepes have been a favorite of mine ever since! Although I sometimes run across other recipes, I've continued over the years to make crepes the way my friend taught me.
Recipes
Below are the basic recipes I use for breakfast, dinner, and dessert crepes. I've also included some whole wheat, vegan, and gluten-free recipes. I've moved the crepe filling and topping recipes to the following pages since this page had gotten so long!
Savory Crepes
Breakfast And Dessert Crepes
I hope you enjoy them!
Items For Sale
If you're interested in purchasing crepe pans, crepe makers, crepe spatulas, or crepe cookbooks, you'll find some for sale near the bottom of this page. Nutella and dark chocolate chips are also for sale, and can be found on the breakfast and dessert crepes page.
What you'll find here
Basic Breakfast Or Dessert Crepe Recipe
Basic Dinner Crepe Recipe
Gluten-Free Crepes
Vegan Crepe Recipes
Here's where you'll find the crepe filling and topping recipes!
Here are some possible toppings or fillings for sweet crepes.
Tips on Cooking Crepes
Filling and Folding Crepes While They're Still In The Pan!
A Few Crepe Making And Storing Tips
Share your preferences
Breakfast and Dessert Crepe Recipes
What type of crepes do you like best?
Items for sale
Crepe Spatulas
Crepe Pans
Crepe Pans On Ebay
Crepe Makers
Crepe Makers on Ebay!
Want More Crepe Recipes?
Crepe Cookbooks on Ebay!
Other
What's so great about crepes?
Some more of my Vegetarian Recipes!
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What's so great about crepes?
You can do so much with them! Try filling dinner crepes with your grilled garden fresh veggies on Monday, asparagus with a delectable mushroom sauce on Tuesday, baked potato and toppings on Wednesday, spinach and cheese on Thursday, mushrooms and walnuts on Friday, your favorite Mexican ingredients on Saturday, and broccoli and cheese on Sunday!And don't forget the breakfast and dessert crepes! Strawberries and chocolate, peach jam, chocolate and bananas, cooked apples and raisins, strawberry jelly, mixed fresh berries and bananas, lemon, etc.!!
Oh, and did I mention the taste? Mmmmmm......!
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Table Of Contents.
Basic Breakfast Or Dessert Crepe Recipe
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden (whichever comes first), gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.
A Few Crepe Making And Storing Tips
Several Breakfast And Dessert Crepe Fillings Recipes
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Basic Dinner Crepe Recipe
Basic Dinner Crepe Recipe1 cup whole wheat or all purpose flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Optional - Try adding fresh or dried herbs to the batter.
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.
A Few Crepe Making And Storing Tips
Savory Recipes To Fill Your Lunch And Dinner Crepes
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Filling and Folding Crepes While They're Still In The Pan!
Crepes can be cooked in the pan and then removed before being filled, or they can be filled while they're still in the pan. If your filling has been in the refrigerator and you want to heat it up a little, or if you want some cheese, chocolate, butter, or other item to melt, try filling the crepe while it's still in the pan cooking. To do this, pour the batter and cook the first side as normal. Then flip the crepe and place your filling directly on the crepe to begin melting or heating while the second side finishes cooking. When you think the bottom of the crepe has cooked enough, go ahead and either roll the crepe, or fold it. (If the bottom of the crepe gets too crispy, it's hard to roll the crepe...but hopefully you can still fold it!)
The crepe above was a whole wheat crepe that I filled with slices of cheese (I didn't even grate the cheese!) and left-over potato and veggie filling. I decided to melt the cheese and warm the filling by adding them to the crepe while it finished cooking. It came out perfectly! Even though the filling had been in the refrigerator, it was warm by the time I ate it, and the cheese was perfectly melted!
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A Few Crepe Making And Storing Tips
2. If a crepe tears or develops a hole when you flip it over, repair it as best as you can by adjusting the torn edges - placing them as close together as you can - and then add a very thin layer of crepe batter covering the tear and a small area surrounding the tear. If you add only a very thin layer of batter, smoothing it gently with the back of a spoon, the torn place should blend in well with the rest of the crepe and the crepe will not need to be reflipped again. If on the other hand the crepe is badly mangled, you may have to either toss it in the trash, or eat it as is...
3. If you have crepe batter left, store it in a covered container in the refrigerator for up to 2 days. This allows you to cook just one or two crepes at time, and have batter on hand for when you get your next crepe craving!! I do this often, saving batter left from breakfast for a snack later in the day or for a meal the following day. You'll have to restir the batter well when you take it out of the refrigerator to use it.
4. If a crepe wrinkles or gets folded a little when you flip it, it's often possible to fix it. Try unfolding it using the spatula or your fingers (being careful not to burn your fingers!). Sometimes gently shaking the pan will help get rid of the wrinkles.
5. If you are planning on melting something (such as cheese or chocolate chips) in your crepe as it cooks, add that item as soon as you flip the crepe over. Add any other items you are planning on filling your crepe with on top of the item you want melted. (The item to be melted should be as close to the heat as possible.)
6. If your crepes are not as thin as you'd like for them to be, add a little more water to the remaining batter. But don't add too much, or the crepes will be too thin.
7. Cooked crepes (which have not yet been filled) may be kept on a covered plate on your kitchen counter for 1 or 2 days. Place a sheet of waxed paper or parchment paper between each crepe to keep them from sticking. If you want to keep the crepes longer than two days, refrigerate them as they do mold easily.
8. If you have other questions about cooking or storing crepes, please feel free to contact me!
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What type of crepes do you like best?
Sweet Crepes or Savory Dinner Crepes?
Also, why not tell us your favorite crepe filling?
Fetching blurbs now... please stand bySweet Crepes, filled with....
Trendsetters says:
i love both sweeet n savory crepes....still have to try the famous crepe suzette
Posted October 03, 2009
Janiece says:
My current favorite sweet crepe recipe is honey and fresh squeezed lemon on whole wheat crepes!
Posted April 23, 2009
hlkljgk says:
i never met a crepe i didn't like; but for me, keeping it simple is where it's at: brown sugar and cinnamon. mmmm....
Posted March 24, 2009
chefkeem says:
Fresh berries, sweetened with Tangerine Ginger Agasweet (flavored agave nectar by one Chef Keem, LOL). Agave sweetener really brings out the fruit flavors!
Posted March 09, 2009
Dinner Crepes, filled with....
BlissNow says:
My 10 year old son makes a delicious crepe type omelet. These look so yummy and now I'm hungry!
Posted August 06, 2009
Janiece says:
My favorite dinner crepes are the Quesadilla crepes, with black beans, red onions, bell pepper, cheddar cheese, and salsa! (Fresh avocado too, if we have it on hand!)
Posted April 23, 2009
SparkleChi says:
anything! Vegetables and sauce, fruit and sauce, cream cheese and fruit....
Posted March 05, 2009
Gluten-Free Crepes
Gluten Free, Casein Free Crepes - Using brown rice flour.
J'Adore Crepes - These use a combination of brown rice flour, sweet rice flour, tapioca flour, corn starch, potato starch, and xanthan gum in place of wheat flour.
Gluten Free Crepes 2 - These use a combination of white rice flour, potato starch flour, tapioca flour, and xanthan gum in place of wheat flour.
Crepes 2 - Uses corn starch.
Gluten-Free Crepes 1 - Uses corn starch and potato starch.
Gluten Free Easy Crepes - Uses cornstarch.
Gluten-Free, Dairy-Free Crepes With Walnuts and Berries - Uses buckwheat and brown rice flour. Sweetened with agave nectar.
Allergy Friendly Buckwheat Galette Crepes - no dairy, egg, or gluten. Uses egg replacer, buckwheat flour, other GF flour, and rice, almond, or hemp milk.
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Vegan Crepe Recipes
The following sites all have recipes for vegan crepes. Any of these can be used with one of the vegan filling ideas I've provided on this page.
Here's where you'll find the crepe filling and topping recipes!
Although they all used to be on this one page, I've now separated them into two categories to make it easier for you to locate the ones for which you're looking!
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Savory Lunch And Dinner Crepe Recipes
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This page is the home to several savory crepe recipes which make great meals for lunch or dinner, yet are also simply enough for a quick afternoon snack! My personal favorite? The Quesadilla Crepe! (pictured to the left) It's a lot like a quesad...
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Breakfast And Dessert Crepes
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On this page, you'll find my basic recipe for crepe batter, as well as several fillings and toppings for breakfast, dessert, or sweet snack crepes. My favorite? Hmm..that's a tough one! I really love the honey and lemon crepes...but the ban...
Here are some possible toppings or fillings for sweet crepes.
What topping or filling do you enjoy most?
Table Of Contents.
Crepe Spatulas
Crepe Pans
Just click on a picture to find our more about each of these crepe pans!
Crepe Pans On Ebay
Just click on a picture to find out more about that item!
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Crepe Makers
Electric and Cordless Models
Crepe Makers on Ebay!
Just click on a picture to find out more about that item!
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Want More Crepe Recipes?
Crepes: Sweet & Savory Recipes for the Home Cook
Until about 100 years ago, all crêpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crêpes. Eleven are savory, including ones made with whole wheat flour, with minced herbs, and with chickpea flour, while four are sweetened to use in making desserts. Photos accompanying Pappas's meticulous directions illustrate how to turn out light, delicate crêpes and how to fold them around fillings in 11 ways.
The Best 50 Crepe Recipes
Delectable fillings and sauces follow more than a dozen crepe recipes in The Best 50 Crepe Recipes. Includes complete instructions for preparing, cooking, storing and serving crepes.
Crepe Cookbooks on Ebay!
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Some more of my Vegetarian Recipes!
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Cinnamon Apple Baked Beans (And Other Baked Bean Recipes)!
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Baked beans have long been a favorite for chilly winter dinners, summer picnics, and potluck dishes year round. This version adds the sweetness of honey and apples, along with the spiciness of cinnamon! It can be made in the crockpot or in your oven...
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Minestrone Soup
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Minestrone Soup is one of my family's favorites! This recipe has evolved over the years as we've added new veggies to it and adjusted the seasonings. The recipe is flexible enough that if you are having someone over for dinner who doesn'...
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Corn, Bean, and Avocado Salsa...& Vegan Nachos!
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Corn, Bean, and Avocado Salsa combines the flavorful tastes of cilantro, lime, corn, and red onion, with black beans and tomatoes. This is a great dish to have at home, serve at a party, or take to a pot-luck dinner! Vegan Nachos use many of...
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Delicious Vegetarian Curry Recipes
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This is a collection of vegetarian curry recipes, including Curried Fruit, Vegetable Curry, Curried Squash, and Curry Beans. Most of the recipes are vegan too, or can easily be adapted to be vegan. You can also find curry cookbooks and fine spices f...
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Comments? Questions?
Think you'll try one of the crepe recipes here?
P.S. You DON'T have to be a member of Squidoo to
leave a message here!
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- Marelisa Marelisa Aug 19, 2009 @ 11:44 am
- I love crepes, but I always have them at restaurants because I've never tried making them myself. I think I might just try one of the recipes in this lens and make my very own crepes. :-)
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- ajgodinho ajgodinho Aug 6, 2009 @ 10:22 am
- This is indeed Crepes Central...what a great job you did with this lens...it's all the info, tips and recipes you need for a Crepe Fest...excellent work! ;)
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Reply
- ChineseKitesforKids ChineseKitesforKids Jun 13, 2009 @ 10:58 pm
- I love crepes. My Grandmother is French and she makes them for me every time I come to visit. Sometimes it's for breakfast and we roll them with jelly or syrup and sometimes it's for dinner and she stuffs them with asparagus and chicken. I have to agree that this is a very universal dish. I've tried making them myself but I burn them almost every time. I don't have the pan rolling technique down. I sure love to eat them though. So inexpensive to make too. Great lens. 5*****
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- ElizabethJeanAllen ElizabethJeanAllen Jun 13, 2009 @ 4:31 pm
- You made me hungry!
Thanks for sharing
Lizzy
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- KimGiancaterino KimGiancaterino Jun 10, 2009 @ 11:01 am
- Mmmmmmm... Blessed by a Squid Angel.
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Reply
- spirituality spirituality Jun 2, 2009 @ 6:06 am
- Great lens - you've been blessed by a squidoo angel :)
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- WebSpinstress WebSpinstress Apr 20, 2009 @ 5:27 pm
- Mmmmm....delicious recipes and fantastic lens! 5*'s and welcome to the Cool Summer Meals group. :-)
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- MysticTurtle MysticTurtle Apr 17, 2009 @ 10:19 am
- I love crepes! Can't wait to try some of these.
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- Chris Robinson Chris Robinson Apr 17, 2009 @ 8:31 am
- I'm sorry if I got drool on your web site, but I couldn't help it! Honest! We used to have a crepery here in Asheville that a French family opened, but the changed it and I really miss it. Maybe I will try my own now. Woohoo, an adventure!
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Reply
- Treasures-By-Brenda Treasures-By-Brenda Apr 15, 2009 @ 7:20 pm
- Beautifully done lens. I have only ever had a savoury crepe in Quebec City. I can honestly say that it was one of the highlights of our trip to the beautiful historic city. If you haven't already, don't forget to submit this lens to Culinary Favorites From A to Z. I'm running behind with submissions because I've been busy exercising my SquidAngel wings and flying around blessing lenses like this one which is Blessed by Brenda!
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