The classic French crepe is a lighter, thinner version of the American-style pancake, made using eggs, flour and milk. They’re extremely versatile, able to be enjoyed on their own with a light drizzle of maple syrup, or stuffed with whatever fillings your heart desires – from sweet, stewed fruits, to savoury melted cheese and ham. A popular way to serve crepes is folded into triangles, or rolled into a log to encase the creamy centre. This recipe collection also includes a few cheeky crepe cake recipes, perfect for breakfast or dessert. Enjoy!
Crêpes Suzette
A true classic of French cuisine, Crêpes Suzette is a spectacular dessert, especially if you ignite the sauce at the moment of serving.
Lemon curd and poppy seed crêpe cake
Poppy seeds add a delicious pop to this creamy, elegant lemon curd crepe cake topped with vanilla blueberries. Serve this for your loved ones on a special occasion.
Spelt crêpes with poached pear and blueberries
Treat yourself this morning with gorgeous French-style spelt crêpes with poached pear and blueberries.
Crêpes with roasted strawberries
The crêpes can be made a day ahead, layer them between sheets of baking paper, then cover and store in the fridge. Note
Chocolate crepes
For a quick and easy chocolate sauce, melt 1/2 cup cream with 1/3 cup chocolate pieces in a small saucepan, stirring well. Note
Mushroom crêpes with coriander sauce
Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!
Crêpes with strawberries and cream
Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.
Ricotta and honey crêpes
You could use frozen ready-made crepes, or freeze your own. The filling needs to be made on the day of serving. Note