361 creme recipes

Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.

Warm applesauce is cooked with a bit cinnamon and maple syrup, then filled into the folded whole wheat crepes. These delicious yet healthy crepes are ideal for breakfast. Make a bunch of crepes, store in an air-tight bag or container, then freeze them. Now you have the ready-to-go breakfast, a bit applesauce makes it to a whole new level.

Being creative is always the way to go, especially in cooking. Add some thin apple slices into the crepe batter to make some apple crepes for breakfast. Warm, tasty and packed with goodness.

Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.

These mouth-watering crepes are filled with raspberry sauce and drizzled with creamy orange syrup. No one can resist these deliciously warm crepes to be a starter of the day.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Crepes folded into crispy cones, baked golden with butter, then filled with vanilla ice cream and fresh strawberries. An elegant twist on the classic ice cream cone.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Blue cornmeal crepes made with eggs, milk, and clarified butter for a thin, tender wrapper with earthy corn flavor. Fill with salsa, crabmeat, or your favorite stuffing.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Dessert crepes filled with vanilla pudding and whipped cream, topped with fresh sliced strawberries. A no-bake shortcut dessert ready in 15 minutes using instant pudding mix.