Crepes may have you thinking of fancy French breakfasts and lavish desserts, but the thin pancake is much more diverse—and easy to make—than we often give it credit for. Savory, sweet, fruit-filled, veggie-filled… these 21 easy crepe recipes show all the ways we’ve been missing out—and how we can enjoy crepes all day, erryday.
Do you ever feel like the bread to jam ratio is a bit off when it comes to toast? These jam-filled crepes let the filling shine with plenty of fruit flavor—we love blackberry and raspberry—and just the right amount of carb to carry the jelly insides to your mouth.We also love that the recipe creator provides a gluten-free option. Go wild experimenting with the filling—stewed apples are great in the fall—but keep an eye out for added sugars in store-bought varieties.
B-B-B-Benny and the crepes. Though we do a love a good English muffin, these folded crepes make the perfect base for the ham, hollandaise, and infamous poached eggs that make eggs Benedict so darn good. Both poached eggs and crepes have a reputation for being tricky, but this recipe provides the perfect tricks to get them just right. (Psst… one of them has to do with vinegar.)
Turning traditional crepes into chocolate takes minimal effort (and ingredients) and seriously delivers on flavor. Simply add cocoa powder, sugar (or vanilla extract), and voila. The hardest part is deciding what to top them with—like fresh berries, toasted nuts, or heck, even ice cream—and what to put in them. For a healthy dose of fat, try almond or cashew butter. For serious indulgence, opt for Nutella or cookie butter.
Crepes meet enchiladas meet dinner heaven. This low-carb, keto-friendly crepe dish is all kinds of decadent. Filled with shredded rotisserie chicken, cream cheese, Parmesan cheese, and more cheese, it’s recipes like these that make eating low-carb so freakin’ easy—well, easier.But it’s not just about the fats. These crepes are also filled with spinach, mushrooms, onions, and garlic, ensuring you get plenty of veggies too.
Fresh strawberries, custard sauce, toasted marshmallows… this recipe must be too good to be true. Expect it isn’t. And it has chocolate. A step-by-step guide makes the recipe as foolproof as it is flavorful, and because the crepes are covered in marshmallows, you’ll be able to hide any mistakes anyway.Perfect for a weekend brunch with friends or an unexpected dessert, this is a meal for the masses (or you might risk eating it all yourself).
Vegan and gluten-free? Yup, this three-ingredient crepe skips the tradition and opts for garbanzo bean flour, water, salt, and garlic powder to create its vessel. Filled with hummus, avocado, carrots, and lettuce and topped with a homemade hemp ranch dressing, this recipe may just be the perfect lunch. For extra protein, add crumbled tofu.
If you love Paleo pancakes, get ready to be blown away by these two-ingredient crepes. Made with cream cheese and eggs, this recipe is arguably the easiest way to whip up crepes—and quite possibly the tastiest. Simply blend the ingredients, cook on a buttered pan over high heat, and top with more butter, berries, nut butter, or anything you’re craving.
The key to unbreakable crepes is making a batter that’s nearly as thick as sour cream. This recipe achieves just that by whisking together eggs, salt, and sugar and gradually adding the milk and flour.The next trick is using a pan that’s the size of the crepe you want and pouring batter into a layer that’s not too thick. From there, add chicken and cheese—cheddar and mozzarella is a great combo—and serve once the cheese is melted (if you can wait that long).
Crepes come in many shapes, sizes, and flavors, but perhaps the most classic variation is traditional French, filled with granulated sugar and a hefty squeeze of fresh lemon juice. If you’re a crepe newbie, this recipe is a great place to start, as it breaks down every step and every potential pitfall (like rubbery consistency due to cooking for too long).It also adds cooking options for whichever tools you have on hand. Go ahead and make that optional whipped cream mandatory—you deserve it.
This recipe reminds me of one of our favorite panini, filled with melted Swiss cheese, shredded turkey, sautéed mushrooms, and plenty of herbs and spices. But instead of plain ol’ bread, this recipe uses crepe batter that’s livened up with parsley, basil, and red pepper flakes, giving it more oomph than your average slice.Use fresh turkey if you have some on hand—Thanksgiving leftovers, perhaps?—or feel free to use store-bought deli slices for something less bulky.
There’s having pie for breakfast—which we love—and then there’s having pie filling-filled crepes for breakfast (which, spoiler alert, we may love even more). Inspired by the classic pie filling but made healthier by sticking to the good stuff—think apples, raisins, cinnamon, and walnuts—this recipe makes a great breakfast or healthy dessert.Pro tip: Make the crepes in advance and store them in the fridge so all that’s required is heating up and stuffing when hunger strikes.
We’re teff-initely into these savory crepes. Inspired by the spongy, Ethiopian bread injera, these crepes are meant to sop up the likes of lentils, stewed meats, and saucy veg. With added tang from yogurt and vinegar, they’re a pretty spectacular (and scrumptious) stand-in for a fork. Yup, we’re talking about eating with your hands.
Hooray for hollandaise. The ideal topping for herb-filled crepes, the yolk-filled sauce adds the perfect depth of flavor to the ham and arugula filling. Mix things up by subbing shredded chicken for the ham and spinach for the arugula, or go full veggie with avocado slices and melted cheese. Just don’t skimp on the herbs, which are the small (yet mighty) winners in this dish.
Strawberries, Nutella, whipped cream… while the classic crepe add-ins are all kinds of awesome, sometimes you just want something different. This vegan recipe opts for apricots as the fruit of a choice and a ginger syrup as its sweet, sticky topping.To help the ingredients bind—since there’s no egg, of course—let the batter sit for up to two hours before cooking. We love the earthiness of the whole-wheat flour and touch of coconut from none other than coconut oil.
So long, stuffing. This crepe recipe sticks to the best thing about crepes: the actual crepe! The batter is made extra special with loads of shredded cheddar, and the result is super-soft, somewhat sharp rolls of cheesy goodness. If you’re looking to take it up a notch, mix together sour cream (or Greek yogurt) and scallions for a savory topper with a touch of extra protein.
If you’re not nutters for butter, try this coconut oil crepe recipe. Made with all the usuals—eggs, milk, salt, flour—the only thing different about this recipe is the oil (which actually makes for a pretty amazing, somewhat flaky texture).To get these right, make sure all ingredients are at room temperature before combining. And don’t panic if your batter has clumps—it’s the coconut oil, not spoiled milk (and it’ll melt in the pan).
Sometimes it’s hard to know what to do with butternut squash. Sometimes those suckers produce so much meat! And while we could certainly eat them simply roasted, we also love finding creative alternatives like these chipotle crepes with cilantro crema.The crepe batter is made with a combo of cornmeal flour and whole-wheat flours for extra heartiness, and the crema is made by mixing sour cream, heavy cream, and freshly chopped cilantro. We love the recipe as is, but you can’t go wrong with added protein, like black beans.
Paleo, gluten-free, and delicious as can be, these crepes are a great staple for all kinds of eaters—low-carb lovers, in particular. Made with almond flour, ghee, sea salt, and a gummy bear-esque secret ingredient, these crepes can be made savory or sweet. For sweetness, add vanilla extract and top with fresh berries and nut butter. For savory, fill with bacon, chives, and a handful of cheese.
Hosted a party and stuck with tons of leftover Brie? (Poor you… ) Instead of eating slice after slice, use the creamy cheese in these spinach and artichoke crepes. The whole-wheat crepes are filled with garlic, red pepper, fresh spinach, marinated artichoke hearts, and some Brie and Parm, and then covered in a sweet honey sauce. A word of caution: Your guests may come back for round two.
This recipe takes things to a new level with a decadent blueberry and cream cheese filling and tart yet sweet lemon poppy seed crepe. Though the filling is more dessert-like in the recipe, we like to lighten up the sugar and up the protein by using Greek yogurt instead of cream cheese and skipping the powdered sugar. To get that beloved lemon poppyseed flavor, simply add lemon zest and poppy seeds to the crepe batter.
Love samosas? You’ll love this recipe even more. We’ve been talking a lot about French crepes, but did you know they’re all the rage in Ukraine as well? The festive dish—they’re often served at weddings—skips the sugar and sticks to meat and veggies, making quesadilla-like pockets that are stuffed to the brim. Mayo is used to hold the filling together, but feel free to sub mustard or pesto for added flavor (not that it needs it).