390 crepe recipes

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Light apple raisin crepes with an oat bran batter, part-skim ricotta and apple filling, and a warm cinnamon syrup poured over at serving. Just 178 calories per serving.

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.

Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

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.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Fresh berry crepes filled with blueberries and strawberries, drizzled with a cream cheese orange honey sauce. A no-cook 15-minute brunch dessert.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

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.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.