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.
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Crazy Day Crêpes
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.
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.
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Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche.
Parmesan-laced crêpes soak in a pool of deeply-rich bone broth in this recipe from Abruzzo wine-maker Emidio Pepe’s wife, Rosa.
These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
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How to make Sri Lankan hoppers »
This rosemary-scented chickpea-flour crepe is a mainstay of southern French markets.
Algerian Crepes (Mahjouba)