Food

Sweet and Savory Crêpes

February 11, 2014

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 — 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 — 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 — 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

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

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) — This rosemary-scented chickpea-flour crepe is a mainstay of southern French markets.Landon Nordeman

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

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