Crepe Recipes

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon sugar
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • Dash ground nutmeg
  • 1 cup chopped cooked chicken
  • 1 cup cut fresh or frozen asparagus, thawed
  • 1/3 cup chopped fully cooked ham
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream, whipped
  • 1/3 cup mayonnaise

Asparagus Chicken Crepes

Breakfast , Dinner , Brunch

Author: Taste Of Home

With A Saucy Ham And Asparagus Filling, These Savory Crepes Make A Lovely Dinner. They're A Wonderful Change Of Pace From Everyday Fare.

Time: 1h10m

Yield: 4 servings.

Number Of Ingredients: 13

  • For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
Nutrition Facts:

Calories 477 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 775mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

  • 5 tablespoons butter, divided
  • 2 tablespoons canola oil
  • 3 boneless, skinless chicken breasts, cut into chunks
  • 1 (8 ounce) package sliced fresh mushrooms
  • ⅓ cup finely chopped onion
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 2 cubes chicken bouillon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup sour cream
  • 3 tablespoons dry sherry
  • 2 teaspoons dried parsley, divided
  • 1 cup milk
  • ¾ cup all-purpose flour
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 ½ teaspoons white sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking powder

Chicken And Mushroom Crepes

100+ Breakfast and Brunch Recipes , Crepes

Author: Susan

I Remember Eating Chicken And Mushroom Crepes At My Favorite Crepe Franchise That Has Since Gone Out Of Business. I Was Finally Able To Duplicate The Recipe And I Wanted To Share It With Everyone. Very Easy And Delicious!

Time: 57m

Yield: 5

Number Of Ingredients: 20

  • Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
  • Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
  • Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  • Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
  • Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
  • Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.
Nutrition Facts:

Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g

  • 3 tablespoons butter
  • 2 (13 ounce) packages frozen cheese-filled blintzes
  • 4 eggs, beaten
  • 1 ½ cups sour cream
  • 1 ¼ cups white sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice

Blintz Souffle Ii

100+ Breakfast and Brunch Recipes , Crepes

Author: Lisa Altmiller

A Great Twist On Blintzes, Very Kid-friendly And Easy To Make Using Pre-packaged Blintzes.

Time: 55m

Yield: 8

Number Of Ingredients: 8

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
  • Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts:

Calories 410 calories, Carbohydrate 53.1 g, Cholesterol 146 mg, Fat 18.9 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 9.9 g, Sodium 437.1 mg, Sugar 31.7 g

  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup milk
  • 2 tablespoons milk
  • 1 large egg
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon unsalted butter

Easy Blini (russian Pancake)

100+ Breakfast and Brunch Recipes , Crepes

Author: Happykat

I Love These Bite-sized Pancakes Because They Make Perfect Appetizers. Top Blini With Smoked Salmon, Creme Fraiche, Or Even Caviar. Add A Sprig Of Dill And They Are Sure To Impress. My Children Also Love Eating These Plain Too!

Time: 17m

Yield: 6

Number Of Ingredients: 8

  • Combine flour, salt, and baking powder in a bowl.
  • Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts:

Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g

  • 1 1/4 cups all-purpose flour
  • 1 pinch salt
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 1/4 cups milk
  • 2 tablespoons sweet butter, melted
  • butter or cooking spray, for greasing pan

Magic Pan Sweet Crepe Batter


Author: Carol V.

Make And Share This Magic Pan Sweet Crepe Batter Recipe From

Time: 40m

Yield: 8-10 crepes

Number Of Ingredients: 7

  • Combine flour, salt and sugar in a mixing bowl and make a well in the center.
  • Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly.
  • Allow batter to rest, refrigerated, at least two hours.
Nutrition Facts:

Calories 154.3, Fat 5.1, SaturatedFat 2.9, Cholesterol 39.4, Sodium 47.6, Carbohydrate 23, Fiber 0.5, Sugar 6.3, Protein 4.1

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing

Simple Crepes

Food & Cooking , Crepe Recipes

Author: Martha Stewart

Crepes Are Easier To Make Than You Think. These French Street-food Staples Can Be Dressed Up With Sweet Or Savory Toppings And Any Number Of Flavorful Fillings.

Time: 1h15m

Yield: Makes 12 (8-inch) crepes

Number Of Ingredients: 6

  • In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts:

Calories 147 g, Fat 8 g, Protein 6 g

CREPES Ingredient:
  • 2 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • 1 pinch salt
  • 1 ½ teaspoons vegetable oil


Breakfast , 100+ Breakfast and Brunch Recipes , Sweet , Crepes

Author: Erin Nesbit

This French Delicacy Is Extremely Versatile, As It Can Be Filled With Virtually Anything -- Fruits, Pudding, Mousse For Desserts As Well As Vegetables And Meats For Dinner. No Need To Add More Oil Each Time Unless The Pan Begins To Stick. Freeze Extra Crepes For Later Use.

Time: 1h20m

Yield: 8

Number Of Ingredients: 5

  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts:

Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 cups whole milk, room temperature, plus more if needed
  • 3 large eggs, room temperature
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

Classic Crepes

Food & Cooking , Crepe Recipes

Author: Martha Stewart

This Recipe Can Be Used As The Basis For Any Crepe Creation. The Buckwheat Variation Has A Slightly Heartier Texture And A More Robust Flavor. It's Best Paired With Savory Fillings. See Our Basic Crepe How-to For More Photos.

Yield: Makes 32 six-inch or 12 ten-inch crepes

Number Of Ingredients: 5

  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
Nutrition Facts:

EASY CRêPES Ingredient:
  • 175g plain flour
  • 3 large eggs
  • 450ml milk
  • sunflower oil , for frying

Easy Crêpes

Dessert , Snack , Dinner

Author: Cassie Best

Use This Easy Crêpe Mix To Make Sweet Or Savoury Pancakes. There's Enough For Main Course And Dessert For A Family Of Four So It's Perfect For Shrove Tuesday

Time: 25m

Yield: Makes 8 large pancakes

Number Of Ingredients: 4

  • Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
  • Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts:

Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

  • 1 cup all purpose flour
  • 1 1/2 cups water
  • 3 eggs
  • Salt
  • Oil

Basic Crepe Recipe


Author: Food Network Kitchen

Time: 17m

Number Of Ingredients: 5

  • In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
Nutrition Facts:

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