41 cepe recipes

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.

Why not make your own crepes, easy, fresh and delicious!!

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

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.

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.

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

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.

Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.

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

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.

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.

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.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

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

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.