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The most delicious crepe recipes - 58 recipes

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1. Make the crepes: In a blender, combine all of the crepe ingredients and blend until smooth

  • CREPES:
  • 2 cups whole milk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon coconut extract
  • 4 eggs, plus 4 yolks
  • 1 stick unsalted butter, melted, plus more for greasing
  • FILLING:
  • One 14-ounce can coconut cream
  • 2 cups mascarpone
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • GARNISH
  • Confectioners' sugar
  • Toasted coconut flakes
  • Lemon zest
4.4/5 (13 Votes)

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This crepe recipe is adapted from Julia Child’s Mastering the Art of French Cooking

  • 1 cup cold water
  • 1 cup cold milk
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups flour, scooped and leveled
  • 4 tablespoons butter, melted
  • Cooking oil, for greasing pan
4.8/5 (5 Votes)

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1. Cook spinach about 5 minutes in boiling water; drain

  • 1 batch Basic Crepe Batter (makes 6 crepes)
  • 1 lb raw spinach, washed thoroughly to remove sand, discard stems and heavy veins
  • 1 cup lean ham, finely chopped
  • 3 TBS heavy cream
  • 1 TBS Parmesan Cheese, grated
  • 1 TBS cornstarch dissolved in 2 TBS cold water
  • pinch of salt
  • pinch of nutmeg
4/5 (9 Votes)

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Breaking bad news to someone is never easy

  • Ingredients:
  • Makes 10-12 Crepes!
  • 2 cups Garbanzo Bean Flour
  • 1 3/4 cups water
  • 1/4 cup agave
  • 1/4 teaspoon cinnamon
  • Filling:
  • Any filling of your choice would work! My children prefer Sliced Bananas and Peanut Butter.
4.4/5 (11 Votes)

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Savory mushroom crepes with melted gruyere cheese and a creamy mushroom filling are perfect for brunch or a light s...

  • 1 box Wildtree Gourmet Crepe Mix, prepared according to package directions (You will only need 4 crepes for this recipe. Follow package directions on how to store remaining prepared crepes)
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 8 ounce mushrooms, sliced, any variety or variation
  • 2 tablespoons diced shallot
  • 1 tablespoon fresh thyme
  • 2 tablespoons heavy cream
  • 1/4 cup gruyere cheese, shredded
4.2/5 (22 Votes)

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This cake is the signature dessert at Lady Mendl's Tea Salon in New York

  • Crepe Batter (see recipe below)
  • Pastry Crème Filling (see recipe below)
  • 2 cups heavy cream
  • 1 tablespoon granulated sugar
  • Powdered (confectioners') sugar
3.9/5 (87 Votes)

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Surprisingly easy to make! Just serve with a side salad

  • BASIC CREPES:
  • 1 c. flour
  • 1 1/2 c. milk
  • 2 eggs
  • 1 tbsp. oil
  • 1/4 tsp. salt
  • FILLING:
  • 1 pkg. frozen broccoli
  • 2 c. shredded, cooked chicken
  • 12 basic crepes
  • SAUCE:
  • 6 tbsp. butter
  • 6 tbsp. flour
  • Dash of salt
  • 3 c. milk
  • 1/2 c. American cheese, shredded
4.4/5 (14 Votes)

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The components for this recipe can all be made ahead for simple last-minute assembly

  • HERB CREPES
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 3 eggs
  • 1 1/4 cups (300 mL) milk
  • 1/4 cup (50 mL) butter, divided
  • 2 tbsp (25 mL) chopped fresh herbs (chives, thyme, parsley)
  • FILLING
  • 12 eggs
  • 12 pieces trimmed peameal bacon or smoked ham
  • HOLLANDAISE SAUCE
  • 3 egg yolks
  • 1 tbsp (15 mL) cold water
  • 1/2 cup (125 mL) warm melted butter
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • Pinch cayenne pepper
4.3/5 (11 Votes)

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For the Crepe: Sift the flour with the sugar and salt

  • For the Crepe:
  • 1 cup flour – sifted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 tbs. Butter – melted
  • 1 tbs. sugar
  • Sour cream
  • Honey - for drizzling
  • Powdered sugar - for dusting
  • Butter for cooking the crepes
  • For the Filling:
  • 16 oz. box of frozen creamed spinach
  • 1 medium to large apple – peeled and diced
  • 1/4 cup of pitted dates – chopped
  • 1/4 cup of raisins – chopped
  • 1 cup of instant barley
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. curry powder
  • 1 tbs. of butter
4.2/5 (10 Votes)

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Season the cubed chicken thighs and heat the olive oil in a large skillet over medium heat

  • 1/2 c all purpose flour
  • 2 eggs, lightly beaten
  • 3/4 c nonfat milk
  • 1 T butter, melted
  • 1 T sugar
  • 1/2 T butter for cooking
  • 4 chicken thighs, cubed
  • 1 clove of garlic, minced
  • 1/2 t sea salt
  • 1/4 t rosemary
  • 1/4 t thyme
  • 1/8 t freshly ground black pepper
  • 2 T olive oil
  • 1/2 c half & half
  • 1 T butter
  • 1/2 T fresh rosemary
  • 1/2 T corn starch or flour, mixed in with a bit of water
  • Salt & pepper to taste
4/5 (23 Votes)

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Treat yourself to an extra special meal with this delicious Spinach & Ricotta Cheese Crepe recipe

  • 1 cup all-purpose flour
  • 2 eggs
  • 2 cups milk
  • Pinch of salt
  • Butter for frying the crepe
4.2/5 (13 Votes)

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Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer

  • 2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
  • 1 pkg. frozen chopped spinach, thawed & squeezed dry
  • 1 c. ricotta cheese
  • 1/2 c. grated parm. cheese
  • 1 1/4 c. shredded Gruyere cheese
  • tomato sauce
4/5 (8 Votes)

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