398 crepe recipes

Three-ingredient chocolate mint candies made with milk chocolate chips, sour cream, and creme de menthe. Piped into elegant bite-sized treats, no baking needed.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Pollo a la creme with sauteed chicken in sweet cream served inside a baked noodle ring mold with cheese and bechamel. A vintage dinner party showpiece with French technique.

Super-rich creme brulee made with nine egg yolks, heavy cream, and a whole vanilla bean, baked low in a water bath until just set, then crowned with a crackly caramelized sugar crust. Silkier than any restaurant version.

This classy and decadent dish is the perfect midnight snack you and your love can enjoy!

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Silky pureed vegetable soup packed with broccoli, potatoes, carrots, leeks, and zucchini, finished with a pour of cream. Comfort in a bowl for chilly nights.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Homemade bath oil soak with milk, yogurt, eggs, butter, peach juice, and witch hazel. A moisturizing Cleopatra-style milk bath you can make from kitchen staples.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Rich chocolate chip cake infused with creme de menthe, frosted with chocolate icing, and crowned with minty whipped cream for a triple-layer treat that's pure indulgence.

Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a double boiler.