So French, so delicious, and not difficult to make. Crepe recipes are perfect for breakfast, brunch, dinner or dessert. Crepes are very thin pancakes and can be served savory (think spinach-gruyere, ham and eggs, or mushrooms and herbs), or sweet (chocolate, lemon, caramel-pecan or the classic Crepes Suzette). They’re usually made with wheat flour but we also have buckwheat crepe recipes, a wonderful French variation. There’s also a light and delicate gluten-free crepe recipe. See our step-by-step guide that demystifies making crepes, and get our test kitchen tips (make the batter in a blender for a smooth, even consistency.) You’ll be making crepes for weeknight dinner and dinner party desserts.
Green Tea Crepe CakeThis cake is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.AdvertisementAdvertisementRecipe
Crepes with Sauteed ApplesThese delicious apple crepes could easily be breakfast as well as dessert.
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Simple CrepesCrepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Basic CrepesThis recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
Crepes 101If you were to tell a French friend that you find making crepes rather intimidating, she would likely smile incredulously. You see, in France, even the average home cook has been flipping crepes since she was barely tall enough to see above the stove top.
Lemon CrepesThe taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm -- refreshing and deliciously unpredictable. In this dish, paper-thin pancakes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.
Cannelloni CrepesFrom the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Nutella CrepesGenerously flavored with sweet Nutella spread, this crepe recipe from chef Jody Williams is just as fitting for your dessert menu as it is for the breakfast table. Also try: Ham and Brie Crepes, Apple Crepes
Man CrepesFrom the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Chicken CrepeThis makes enough filling for six stuffed crepes. Experiment with other savory fillings for additional crepes.
Strawberry CrepesA classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Cottage Cheese Crepes with AlmondsThis surprisingly rich-tasting dessert is filled with whipped cottage cheese and almonds, and drizzled with a bit of melted apricot jam.Video
The Trick to Making CrepesMaking crepes, the thinner, lighter cousin to our pancakes is easier than you think.Recipe
Breakfast Crepes with Candied TangerinesButtery crepes are topped with thinly sliced tangerines in syrup, which have a light and unexpected flavor. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Post
How to Make Savory Crepes and Why They Should Join Your Dinner Arsenal
Sure, you can serve them for brunch or dessert, but have you made crepes for dinner? This most versatile French carb has endless potential, and if you make and freeze crepes, you'll be more than halfway to dinner when you get home.Recipe
Savory CrepesThe French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. Serve rolled up or folded.Recipe
Rava DosaDosas are a specialty of southern India. Our spicy rava dosa, made with semolina and yogurt, is unfilled and served with sweet, piquant coconut chutney and steaming chai tea.Recipe
Gluten-Free CrepesAs you make the crepes, stack them on top of each other and cover to keep them tender and pliable.Recipe
Crepes SuzetteBeer, traditionally found in this dish, ferments the batter and adds flavor.Recipe
Wein PalatschinkenThese fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops.Post
Crepe Cake Pointers & Tips from Martha
No fancy supplies or decorating skills are needed to make this luscious dessert, but the result is unusual, impressive -- and totally delicious.Recipe
Green Tea Crepe CakeThis cake is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.Post
Inspired by Martha's Green-Tea Crepe Cake? Try these other recipes that stack tender crepes with a delicious filling for a very different kind of layer cake.Post
Out & About: Harbs Cafe in New York City
We popped in recently for one of Martha’s favorites: the mille crepe, featuring fresh fruit layered amid custard and whipped cream.Video
Nutella-Banana Crepe RecipeSarah Carey makes delicious make-ahead Banana and Nutella Crepes, whip up a batch for a weekend breakfast with the kids and enjoy!Video
Buckwheat Crepes with Mushroom FillingOnce you get the hang of making them, crepes are a cinch. Martha likes to pair her buckwheat crepes with a heavenly combo of chanterelles, cremini, shallots, and creme fraiche -- just perfect for brunch.AdvertisementAdvertisementRecipe
Raspberry Crepe Cake with Nectarines and CreamThe crepes can be made through step 3 up to a day ahead; wrap them well in plastic, then refrigerate until ready.Video
Thanksgiving Leftovers with CrepesLucinda Scala Quinn shows how easy it is to make crepes. Her dessert crepes are filled with leftover cranberry sauce, while her son Miles makes hearty "man crepes" with turkey.Recipe
Buckwheat Crepes with Mushroom FillingThe crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.