181 creme recipes

Strawberry cream crepes with sweetened condensed milk thickened by lemon juice, folded with fresh berries and whipped cream. No-cook dessert assembled in 15 minutes.

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

If you love crepes but don't have the time to make them, try this simple recipe that will become your new favorite!

Caramelized apple crepes for breakfast or brunch: tender whole wheat crepes folded around tart apples cooked down with brown sugar and cinnamon, finished with a dollop of yogurt. Lighter than they taste.

Warm crepes with juicy and fruity strawberry sauce drizzled on top. A delicious and satisfying breakfast that is easy to get you out of the bed.

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.

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.

Delicate amaranth crepes filled with bananas or whipped tofu, drizzled with a tangy lemon-honey sauce. Light, elegant breakfast or dessert.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.