Bon Appétit! 5 Sweet and Savory Crepe Recipes Straight from France

Crepes are the perfect Saturday morning breakfast, after-dinner treat, and midday meal. How is that possible? Because crepes can best be described in one word: versatile. Crepes don’t have to be cloyingly sweet — they can be savory, too, and served for breakfast, lunch, or dinner.

Instead of only reserving your crepe adventures for pancakes filled with Nutella and bananas in Paris, make your own kitchen a crepery and whip up one of these five recipes that range from sinfully sweet to satisfyingly savory. You don’t need any sophisticated gadgets to churn out your own crepes — just a simple skillet.


1. Simple crepes

We’re starting out with a classic crepe recipe from Martha Stewart that proves anyone can perfect the French-style pancakes. Using ingredients that you likely already have in your pantry, these simple crepes will surprise you with how quickly and easily they come together.


  • 1 cup all-purpose flour, spooned and leveled
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted

Directions: In a blender, combine flour, sugar, salt, milk, eggs, and butter. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day; whisk before using). Heat a 12-inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes. Loosen edge of crepe with a rubber spatula, then, with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)


2. Nutella crepes

This next recipe comes from The Yellow Table. Nutella crepes are incredibly easy and cheap to make at home, and once you realize just how seamlessly they come together, you and your waistline may be in trouble.


  • 2 eggs
  • 1 cup milk
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter, plus more for pan

Directions: Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crepe pan (or nonstick skillet) over medium-high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan — swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate. Continue cooking the rest of the batter, adding additional butter every third crepe or so. Place the crepes on a sheet tray, cover with aluminum foil, and keep warm in a 225 degree Fahrenheit oven until ready to serve.

To serve, spread each crepe with your desired topping: Nutella, warm chocolate sauce, jam, butter and sugar, lemon, etc., and then fold in half, then into fourths, like a napkin. Dust with powdered sugar and serve warm.


3. Spinach and mushroom crepes

Moving right along to some savory flattened pancakes, we come to this dish from Eating WellIt’s an easy lunch or light dinner that can prove to just about anyone that crepes aren’t only for dessert.


  • 1/2 cup whole-wheat flour, preferably white whole wheat
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup low-fat milk
  • 2 teaspoons canola oil or melted butter
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces sliced mixed mushrooms (about 3 3/4 cups)
  • 2/3 cup thinly sliced shallots
  • 1 teaspoon chopped fresh rosemary, plus more for garnish
  • 1/4 teaspoon salt
  • 5 ounces baby spinach
  • 1/2 cup seltzer water
  • 6 tablespoons crumbled goat cheese

Directions: Process whole-wheat flour, all-purpose flour, salt, eggs, milk, and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover, and refrigerate for at least 30 minutes or overnight.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary, and salt, and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.

Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200 degree Fahrenheit oven.

To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired.


4. Bacon, egg, and cheese-stuffed crepes with leeks and tomato

Here’s another savory crepe recipe from Rachael Ray that is known to be a hit in the kitchen in the morning. If these crepes don’t make you feel like a sophisticated chef when serving them up for breakfast, we don’t know what will.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 9 eggs
  • 4 strips bacon
  • 1 leek, diced
  • 3 tomatoes, seeded and diced
  • 5 ounces soft goat cheese
  • Kosher salt and freshly ground black pepper
  • Vegetable oil or nonstick spray, for cooking the crepes

Directions: In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs, and mix well. Refrigerate the batter for 1 hour.

Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute. In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato and goat cheese, and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.

Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes. 

Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.


5. Crepes with peanut butter and jam

We’re back to the sweet side of things to finish things up. These crepes with peanut butter and jam from Giada De Laurentiis are perfectly decadent and indulgent without being pretentious.


  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 10 cubes
  • 1/2 cup creamy peanut butter, at room temperature
  • 1/3 cup strawberry or raspberry jam
  • 1/2 cup (2 ounces) fresh blueberries
  • Confectioners’ sugar, for dusting

Directions: In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready.

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners’ sugar.

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