Basic Crepe Recipe

A quintessential French street food, crepes are available any time of day and a celebratory treat year-round. While crepes may look hard to make, in fact they are incredibly approachable and endlessly fillable. This simple delicacy can be elevated in a number of ways, check out the list below for some of our favorite filling ideas. No matter which way you choose to fold, stuff or fill them, crepes are the perfect choice to celebrate Le Creuset’s French heritage.

1 cup all purpose flour

2 eggs

1 1/4 cups milk

1/2 teaspoon salt

2 tablespoons melted butter, plus more for cooking crepes

Crepe Filling Flavor Ideas

• Sliced ham, gruyere cheese, Dijon mustard
• Prosciutto, goat cheese, fig jam and fresh thyme leaves
• Fresh berries, lemon juice, whipped cream, powdered sugar
• Citrus segments, splash of Grand Marnier, warm brown butter and maple syrup
• Nutella, mascarpone cheese, chocolate chips, whipped cream
• Sautéed mushrooms, spinach and crumbled feta
• Sliced smoked salmon, whipped cream cheese, dill, capers
• Fresh mozzarella slices, roasted red pepper, grilled zucchini, basil pesto

Place flour, eggs, milk, salt and melted butter in a blender. Blend until smooth and aerated, about 15 seconds. The crepe mixture can be used immediately or refrigerated for up to 2 hours.

Heat a crepe pan over medium heat for 5 minutes. Lightly grease the pan with additional melted butter. Add enough crepe batter to coat the bottom of the pan, about 3-4 ounces. Use a wooden rateau to evenly spread the batter across the pan.

Cook the crepe until the top has bubbles and is set and the bottom is slightly browned, about 1-2 minutes. Using a wooden spatula, gently release the crepe from the pan and flip. Cook on the other side for 1 minute longer. 

Remove the cooked crepe from the pan and place on a piece of parchment. Repeat with the rest of the batter, stacking the crepes with parchment in between each one. Crepes can be made ahead of time, then refrigerated and reheated before assembling.

To assemble crepes:

• Place a cooked crepe on a flat surface.
• If using a dip or spread, spread that on the upper half of the circle.
• Top with thinly sliced meat, cheeses, fruit or vegetables.
• Fold the empty half of the crepe over the filling to create a semi-circle.
• Fold crepe again in half to create a triangle.

Return crepe pan to stovetop and heat over low heat. Place assembled, filled triangle crepe on the pan and gently heat until fillings are heated through and/or melted.