Sweet and Savory Crêpes

Light and crispy crepes work brilliantly as the foundation for various sweet and savory fillings. Stuff the thin pancakes with mushrooms, gruyere, and spinach for a savory brunch or light meal, or slather with maple sugar and syrup for a lusciously sweet breakfast or dessert.

Crazy Day Crêpes

Crazy Day Crêpes
Crêpes stuffed with fromage blanc and maple syrup are topped with stewed blueberries, strawberries, and peaches at Heartbeet Lifesharing, a community for developmentally disabled adults in Hardwick, Vermont.Corey Hendrickson
Crepes Suzette

Crepes Suzette

Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.Landon Nordeman

Crepes Cajeta

Crepes Cajeta
Cajeta, a homemade caramel used in traditional Mexican desserts, is a terrific sauce to have on hand for drizzling over ice cream or baked treats.Helen Rosner

Crepes with Mushrooms, Gruyere, and Spinach

Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche.Todd Coleman
Abruzzo, Crepes, Recipe, Italy, Roadtrip

Broth with Crêpes (Crespelle en Brodo)

Parmesan-laced crêpes soak in a pool of deeply-rich bone broth in this recipe from Abruzzo wine-maker Emidio Pepe's wife, Rosa.Romulo Yanes
Crepes with Maple Sugar & Syrup

Crepes with Maple Sugar & Syrup

These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.Landon Nordeman
Hoppers

Hoppers

Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg.Todd Coleman
Chickpea-Flour Crepes (Socca)

Chickpea-Flour Crepes (Socca)

This rosemary-scented chickpea-flour crepe is a mainstay of southern French markets.Landon Nordeman
Algerian Crepes (Mahjouba)

Algerian Crepes (Mahjouba)

A typical street snack in Algeria, these thick, flaky crepes are stuffed with a jammy tomato-based filling. Get the recipe »Todd Coleman