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.
Asparagus, Zucchini, and Sweet Pepper Crepes with Orange Cream
A delicious vegetarian dinner option, these homemade whole-wheat and flax crepes are filled with asparagus, zucchini and sweet peppers and a heathier cream sauce made with a blend of tofu and Greek yogurt.
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.
Mushroom & Spinach Crepes
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.
Peaches 'n Cream Crepes
This fruity dessert uses pre-made crepes, peaches, and cream cheese so it's quick, easy, and delicious.
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.
Buckwheat Crepes with Strawberries, Rhubarb & White Chocolate
Buckwheat flour gives these whole-grain crepes a nutty flavor and makes this dessert naturally gluten-free. Stuffed with lightly spiced, cooked rhubarb and fresh strawberries, the crepes are a head-turner when they get a drizzle of white chocolate sauce.
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.
This dessert or special brunch dish is great for entertaining because it can be made in advance and popped in the oven just before serving. Strawberry-rhubarb filling is a lovely salute to the season and is also delicious as a topping for ice cream.
Banana-Caramel Crêpes with Nutella
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.
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.