Crepes Cajeta
Helen Rosner

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.

See our favorite crêpe pans »


Crazy Day Crêpes

Crazy Day Crêpes

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.

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.

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.

Crepes with Maple Sugar & Syrup

These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast. Get the recipe for Crepes with Maple Sugar & Syrup »


How to make Sri Lankan hoppers »

Chickpea-Flour Crepes (Socca)

This rosemary-scented chickpea-flour crepe is a mainstay of southern French markets.

Algerian Crepes (Mahjouba)

Algerian Crepes (Mahjouba)