390 crepe recipes

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

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

Delicate sherry-kissed crepes wrapped around vanilla ice cream with a fresh blueberry-raspberry sauce and whipped cream. A berry-loaded summer dessert.

This was outstanding. The dill mushroom sauce had just the right balance of acidity and sweetness to match the asparagus. The quantities for two servings in the recipe was bang on. The recipe came together fairly quickly and presentation looked great. Will upload the photo shortly.

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.

Instead of pancakes, try these delicious crepes with warm berry sauce and a cup of orange juice or coffee for breakfast.

Warm applesauce is a delicious filling for these nutty 12-grain crepes and also packed with goodness.

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.

Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

Festive green crepes for St. Patrick's Day celebrations with delicate texture and shamrock color. Fill with sweet or savory for Irish-themed breakfast or dessert.

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

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.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

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.