Healthy Crepe Recipes

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.

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Crêpes may seem fancy-slash-scary, but once you get the hang of the process, making them is a snap—the eggs make them surprisingly sturdy. Fill them with just about anything, like ham and cheese with an egg on top for brunch or fresh fruit and Nutella for dessert.

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.

A ripe banana adds plenty of sweetness to these simple grain-free homemade crêpes; no added sugar needed.

Make a big batch of these easy 3-ingredient crepes to stash in your freezer so you always have a healthy breakfast on hand. A dollop of ricotta adds protein to a store-bought crepe, while the berries give a burst of sweetness and a little fiber.

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.

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.

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.

Savory crepes stuffed with crab, white asparagus, and mushrooms will make an elegant statement at your next dinner party, especially if you drizzle them with truffle oil.

Try these banana and Nutella crêpes for a special brunch or luscious dessert. In this method, we fold the crêpe into a square leaving a little “window” in the middle to show off what's inside. Feel free to roll or fold your crêpes around your filling any way you choose.