From breakfast and brunch to dinner and dessert–crêpes are a versatile dish to explore in your cooking.
The Basic Crêpe is simply eggs, flour, milk, oil or butter (and a pinch of salt) combined until it reaches the consistency of heavy cream. From this recipe you can add sweet or savoury fillings and toppings. Here are some ideas to get you inspired!
Simple and Sweet—Start with the Basic Crêpes recipe. Sprinkle warm crêpe with fresh lemon juice and granulated sugar. Roll up and enjoy with fresh fruit.
Fast and Fabulous—Fill the Basic Crêpes with vanilla ice cream or frozen yogurt and roll up. Top with chopped fruit or a cooked fruit sauce (for a compote-type sauce, thicken slightly with cornstarch).
Classic Dessert Crepes—These sweet crêpes are great for a Sunday brunch or as an easy dessert.
PB and Crêpes—From our friends, the Manitoba Egg Farmers, this recipe is a huge hit with kids! Fill this crêpe with your favourite fruit and watch your kids finish every last bite.
Did you know, you can make crêpes in advance? To refrigerate cooked crêpes, wrap stacked crêpes well in foil or plastic wrap. Refrigerate for up to 3 days. Before serving, let stand at room temperature for about an hour.
You can also freeze cooked crêpes for up to 4 months. Stack, separated with pieces of waxed paper, and place in an airtight container. To avoid tearing, thaw crêpes completely before unwrapping and separating. Filled crêpes can also be frozen, but note that crêpes absorb liquid easily, so they may become soggy. For best results, fill with foods that normally freeze well on their own.
We’ve got even more great crêpe recipe ideas. Click here to check them out!