Delicious cooking ideas with savory and sweet crepes


A crepe is a kind of very thin pancake usually made from wheat flour. The word “crepe” is of French origin. It is derived from the Latin word crispa, which means “curled.” Though crepes originated from Brittany, they are mainly associated as coming from France. It is often called the national dish of France. Crepes are prepared by pouring a thin liquid batter on a hot frying pan to which a little oil has been applied.

Different varieties of crepes

Crepes can be filled with different types of fillings. They can be sweet and eaten as a dessert or a delicious snack. Usually, wheat flour is used in making sweet crepes and non-wheat flour is used in making savory crepes. Common sweet fillings are fruit, jam, ice cream, bananas, nuts, chocolate, cinnamon, etc. Various toppings can also be added. Some toppings include whipped cream, maple syrup, cut fruit, powdered sugar and chocolate sauce; most anything that hits your fancy. Crepes can also be served as a meal with fillings like cheese, mushrooms, eggs, meat, ham, beans or vegetables- pretty much anything that sounds good to you. The fillings are normally added to the center of the crepe and edges are folded.

Tools used to make savory and sweet crepes

  • A non-stick skillet, a crepe pan, or a regular skillet
  • Spatula
  • Whisk
  • Mixing bowl
  • Measuring cups
  • Measuring spoons

Basic ingredients for making sweet crepes

  • 1 cup of whole milk
  • 4 eggs
  • 2 tablespoons of butter, melted
  • 1 cup of flour
  • 1/8 teaspoon of salt
  • 1-1/2 teaspoons of sugar


Whisk the eggs together with salt. Next, add half a cup of flour to the egg mixture and whisk again till it mixes well. Add half a cup of milk and mix again. Continue to add flour and milk alternately and continue whisking till a smooth batter is obtained. Now add sugar and butter and whisk again until the batter has a thin consistency.

Next heat the pan. Pour about ¼ cup of batter into the center of the pan. Next, swirl the pan so that the batter spreads evenly in one thin layer. Let the crepe cook until the edges begin to brown slightly. Now, lift the crepe gently and quickly flip the crepe. After about 30 seconds, remove the crepe from the pan.

Filling options for sweet crepes

Option 1:

Caramel cream filling


  • 6 ounces fat-free cream cheese
  • 3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
  • 1 cup fresh raspberries
  • 1/4 cup white wine
  • 3 tablespoons sliced almonds, toasted
  • 2-1/4 cups whipped topping


Beat three tablespoons of caramel topping with cream cheese in a small bowl until the mixture becomes smooth. Next, fold in whipped topping. Add this filling to the center of each crepe. Next, drizzle some more caramel topping and roll the crepe. Mix raspberries and wine in a microwave-safe bowl. Now microwave the berries until warm. Place berries over the crepes and sprinkle with almonds.

Option 2:

Apple-cranberry filling


  • 4 cups chopped peeled tart apples
  • 1 cup fresh cranberries
  • 3/4 cup sugar
  • 1 tablespoon apple pie spice
  • 1-1/2 teaspoons grated orange peel
  • 1/4 cup butter
  • Cream Cheese


In a large skillet, add butter. Sauté the apples and cranberries along with sugar, apple pie spice and orange peel until fruit is tender. Next, spread crepe with 1 teaspoon cream cheese. Add 3 tablespoons of fruit filling and roll it up.

Filling options for savory crepes

Option 3:

Bacon and mushroom filling


  • 1 tablespoon chopped fresh parsley leaves
  • 3 tablespoons butter
  • 1/2 pound thin sliced mushrooms
  • 6 slices bacon
  • 1 cup milk
  • 1/2 cup cream
  • 1/4 cup all-purpose flour


Cook bacon over high heat in a heavy skillet until evenly brown. Crumble bacon and put it aside. Reserve 1 tablespoon fat from skillet to saute mushrooms by adding 1 tablespoon butter till water from mushrooms evaporates.

In a separate saucepan, melt remaining 2 tablespoons butter over medium heat and whisk in flour. Stir constantly till a smooth paste is obtained. Add milk gradually. Keep stirring until the mixture is thick and smooth. Now add bacon, cream, mushrooms, parsley, salt and pepper and let it cook for until the mixture thickens. Once cooled, spread each crepe with the filling and fold crepes. Heat crepes in oven and serve.

Try out various recipes of making savory and sweet crepes. Crepes are versatile and easy to make once you get the hang of achieving the nice thin layer. Fill them with just about anything that you like.


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