Summer Vegetable Crepes
Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: A tossed salad.
These skinny French pancakes are simple to make and work well with gluten-free flour. The batter is made in a blender for easy preparation and cleanup. Serve them simply with butter and maple syrup or fill with savory fillings, such as spinach, mushrooms and cheese, or sweet fillings like sautéed apples or strawberries.
Peaches 'n Cream Crepes
This fruity dessert uses pre-made crepes, peaches, and cream cheese so it's quick, easy, and delicious.
Gluten-Free Crepes with Tomato Pesto & Cheddar
Traditional crepes use all-purpose flour, so we swap in oat flour to create a gluten-free crepe recipe just as delicious as the original. Swirling the pan before the batter sets up helps you get thin, foldable crepes to hold in all the flavorful fillings, such as our tomato pesto and Cheddar.
Chocolate Crepes with Orange-&-Chocolate Sauce
If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.
Chocolate Crepes with Banana-Pecan Topping
Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole-wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.
Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote.
Creme de cassis is a liqueur with a delicate black currant flavor. When cooked with red grapes, it makes a lovely topping for this crepe recipe.
Easy Whole-Grain Crepes
This basic recipe makes a tasty wrap for any type of filling. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what's inside, but you can simply roll the crepe over a filling or fold it in half. Try lightly sweetened ricotta and a drizzle of apricot jam inside or, for a savory crepe, fill the crepes with sautéed spinach, mushrooms and garlic.
Bistro Salad Crepes
Poached eggs and lightly dressed salad greens top these savory crepes. They're just the thing to make for a special brunch or luncheon.
Broth with Diamond-Shaped Crepes (Mariola)
Tasty diamond-shaped crepes float in broth in this Friday staple from Apulia, Italy. Homemade broth is best for this soup, but store-bought will do in a pinch.