25 Fancy-Dancy (But Oh So Easy) Crepe Recipes to Jazz Up Your Day

Use any fresh fruit to stuff these lightly spiced crepes--a combination of pineapple, mango, and strawberries, for example. As the fruit filling cooks, be sure to stir gently so the delicate berries don't break apart. Start the crepe batter first, as the batter needs to chill for an hour; this relaxes the gluten in the flour so the crepes will be tender. Stack leftover cooked and cooled crepes between wax paper or paper towels to prevent sticking, place in a large zip-top plastic bag, and refrigerate up to five days, or freeze up to one month.

A quick and easy meal, crepes make the ultimate addition to the breakfast, brunch, or even dessert table! Although you'll only need about three tablespoons of batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges. Once they're done, pile on your favorite toppings, such as fresh fruit, whipped cream, or even savory options as well. Crepes are a great invitation to get creative with different flavor combinations. 

Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.

You can prepare these crepes with your favorite varieties of oranges and grapefruits. You can prepare the filling up to two days ahead. Cook the crepes up to two weeks ahead, and freeze them. Thaw frozen crepes in the refrigerator for 24 hours, and let them come to room temperature before serving.

Make the filling and crepes ahead, and chill until you're ready to use them.

Nutty whole-wheat pastry flour keeps these crepes light as air.

Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

Frozen berries make these sweet crepes a year-round treat, not just a seasonal splurge. Prepare and refrigerate the filling up to a day ahead.

Fill tender crepes with a creamy mixture of chicken, cheese, frozen chopped spinach and sliced mushrooms for an elegant but easy weeknight meal. You can make the Basic Crepes ahead of time and freeze them until you're ready to use them in a recipe.

Nutella and Strawberry Crepes are a decadent yet easy dessert for busy weeknight. Made with a creamy, chocolate hazelnut spread, this crepe dessert easily satisfies your chocolate craving.

Some crepes are cooked once, and then filled with sweet or savory fillings. In this recipe, the crepes are filled with a sweetened cream cheese mixture, cooked a second time until the cheese warms and the crepes are golden brown on the edges, and then topped with caramelized peaches and toasted pecans. Use fresh peaches when they're in season.

Start your mornings off right with this Apple Crepe recipe. It's easy, affordable and a nice change-up from your typical bacon and eggs. This crepe recipe also doubles as a wonderful dessert, especially in the fall when apples are abundant.

Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.

Top basic homemade crepes with a warm, decadent sauce made from heavy cream, caramels, orange peel, fresh orange juice, and water for a sweet-and-citrusy treat that's out of this world.  Serve with a scoop of vanilla ice cream, if desired.  

Chasseur (French for hunter) often refers to a brown sauce of mushrooms, shallots, and wine that's served with game. Here, the hunter is in search of mushrooms. Use any combination of mushrooms you like. With red wine, honey, and vegetable broth, the sauce takes on sour, sweet, and salty tones. To make ahead, stack cooled crepes between sheets of wax paper and freeze in a zip-top plastic bag for up to 3 months. You can make the filling and sauce a day ahead.

You'll want to prepare the filling first and keep it warm while you make the crepes.

These good-for-you breakfast crepes feature turkey bacon and a mixture of scrambled eggs and egg whites folded between pre-made crepes (or whole-wheat wraps, if you prefer).  Serve with a drizzle of maple syrup.  

Sure, we love the classic Fourth of July sheet cake decorated with fresh fruit. But this year, we’ve upped the ante, creating a delicious, towering crepe cake that will wow everyone at the party. Though it appears to consist of blue crepes stacked on top of red, as soon as you slice into it you’ll reveal the fun surprise. By creating a blue ring around red batter on the top half of the crepes, every slice resembles an American flag. The big reveal is bound to go down as the best party trick ever.

What makes it great: Spinach is a superfood, of course--but did you know that mushrooms are loaded with B vitamins, which help convert food into energy and can help fight illnesses such as heart disease and cancer?

Don't worry if all your crêpes don't turn out perfectly; there's enough batter to allow for a few mistakes.

Separate the turkey into eight piles on a plate, and top evenly with cheese so you can quickly top each crepe as it cooks in the pan. Black Forest turkey has a subtle smoked flavor. You can also use oven-roasted turkey.

These sweet and creamy crepes feature fresh strawberries, whole-milk ricotta cheese, lemon zest, and a dusting of powdered sugar.  

Use a younger Gruyère (rather than well-aged) cheese to help prevent the sauce from breaking.

Make a French classic gluten-free with this ingenious recipe. You can substitute orange juice for the Grand Marnier, if desired.

If you’ve ever enjoyed a glass of strawberry lemonade, you know this is a refreshing combination. And this company-worthy crepe cake will make everyone swoon with its ethereal layers and rich lemon filling. Be sure to save the liquid after macerating the strawberries–it’s delicious drizzled over each serving.