398 crepe recipes

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Savory sausage crepes: tender homemade crepes rolled around a filling of smoked sausage, onion, cheddar and cream cheese, baked until hot and finished with a sour cream butter topping. A make-ahead brunch you can freeze.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Mexican crepe stack layered with seasoned ground beef, refried beans, taco sauce, and cheddar cheese. Baked and sliced into wedges like a savory Tex-Mex layer cake.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Tortillas rolled with ham, Monterey Jack, and green chilies, smothered in homemade cheddar cheese sauce and baked bubbly. Easy Baja-style comfort food for six.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Socca crepes made with chickpea flour and herb-infused olive oil, cooked thin and golden in a skillet. Egg-free, dairy-free, and nutty with a savory flavor from rosemary or thyme.

Delicate crepes filled with homemade almond cream, folded in quarters, and garnished with shaved chocolate. Elegant brunch or dessert for special occasions.

A delightful fusion of savory chicken enchiladas and delicate crepes, filled with creamy chicken and cheese, baked in a zesty tomato-chili sauce, and garnished with avocado and sour cream.