This recipe explains how to make dessert crepes and offers many sweet and savory filling ideas. Homemade crepes are easier to make than you might think.
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Creating This Crepe Recipe
Crepes aren’t just for dessert; they work for breakfast, lunch, and dinner. These thin French pancakes are versatile and form the base for countless sweet and savory dishes. Once you learn the basic method, crepes can become a regular part of your meal rotation.
My first attempt at crepes ended with every crepe tearing when I flipped them. After some trial and error and adjusting ingredient proportions, I found a reliable version that produced perfect, flexible crepes. The method is simple; I only changed the proportions from the original recipe I tried.
Homemade crepes may seem time-consuming, but each one cooks quickly. You can make a batch ahead of time and store them covered in the refrigerator for a few days, making weekday meals much faster.
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Crepe Ingredients
For the basic sweet crepes you’ll need:
- All-purpose flour
- Salt
- Sugar
- Eggs
- Milk
- Melted butter
These ingredients make the standard crepe batter. Fillings vary depending on whether you want sweet or savory crepes.
How Do You Make Crepes?
Combine all batter ingredients in a blender and process until smooth. Chill the batter for at least an hour, then cook each crepe in a lightly greased skillet, swirling the batter to form a thin layer. Flip carefully when the top loses its shine and cook the other side briefly. Fill as desired—this recipe includes a dessert filling, but you can easily use savory ingredients instead.
Can I Make These in Advance?
Yes. Make the batter a few hours ahead or even the night before so it can rest. Many crepe fillings can be prepared in advance, which makes assembling meals quick and convenient.
How to Reheat Crepes
To reheat, warm a crepe briefly in a hot pan, add fillings that need warming, and heat until everything is warm. Thin crepes reheat quickly, and fillings like yogurt and fresh fruit may only need the crepe warmed.
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Crepe Filling Ideas
Once you master the basic crepe, you can fill them with nearly anything. Below are ideas for breakfast, lunch, dinner, and dessert to inspire you.
Breakfast Crepes
- Maple and cardamom pears with yogurt
- Scrambled eggs and bacon
- Yogurt and berries
Lunch Crepes
Crepes make a great portable, customizable lunch. Try:
- Turkey and arugula with brie
- Curried chicken salad
Dinner Crepes
Use breakfast or lunch fillings for a quick dinner, or try heartier options like:
- Chicken pot pie filling
- Mushu pork
- Roasted vegetables with pesto
Dessert Crepes
Dessert crepes can be endlessly varied. The recipe here pairs a ricotta-cream filling with orange-scented raspberries. Other sweet ideas include:
- Nutella
- Roasted nectarines with cream
- Pumpkin spice salted caramel sauce
- Ricotta and raspberries
- Blueberry lemon sauce
The ricotta cream in this recipe is inspired by cannoli filling but uses cream cheese instead of mascarpone. It pairs beautifully with sweet, juicy berries. Use fresh raspberries in summer or frozen berries in winter—both work well.
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Recipe Card: Dessert Crepes with Ricotta Cream and Raspberries
Dessert Crepes with Ricotta Cream and Raspberries
This recipe shows you how to make dessert crepes and includes several filling ideas to adapt them to savory versions as well.
Ingredients
Basic Crepes
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup sugar (1 teaspoon for savory)
- 5 eggs
- 2 cups milk
- 1/2 cup (4 ounces) butter, melted
Ricotta Cream Filling
- 3/4 cup part-skim ricotta
- 6 ounces cream cheese
- 1/3 cup powdered sugar
- Zest of 1/4 orange
- 3/4 teaspoon vanilla extract
Orange-Scented Raspberries
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 12 ounces frozen raspberries
- Zest of 1/2 orange
- Juice from one small orange
Instructions
Basic Crepes
- Add all batter ingredients to a blender and process on high for 45–60 seconds, or until smooth. Scrape down the sides if needed. Refrigerate the batter for at least one hour or up to overnight.
- Heat a 10-inch crepe pan over medium heat and lightly grease it. Pour about 1/3 cup of batter into the hot pan and swirl to coat the bottom evenly.
- Cook until the top loses its shine, about one minute, then flip with a spatula and cook 15–45 seconds more until lightly golden. Transfer to a plate and repeat with remaining batter.
Ricotta Filling
- Beat the ricotta, cream cheese, powdered sugar, orange zest, and vanilla together until smooth. Set aside.
Orange-Scented Raspberries
- Combine sugar and cornstarch in a saucepan, then add raspberries, orange zest, and orange juice. Cook over medium-high heat until boiling, then reduce to low and simmer about 5 minutes until thickened.
Assembling the Crepes
- Spread ricotta mixture on one side of each crepe, roll, and top with the orange-scented raspberries.
Notes
The basic crepe batter can be used for a wide range of sweet and savory fillings—feel free to experiment with different combinations.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 417
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 143mg
Sodium: 329mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 23g
Protein: 11g
Nutrition information is an estimate and provided as a courtesy.
Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re making in your kitchen!
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