The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crepes of Wrath

Floydm's picture

Crepes of Wrath

crepe muncher

We've been reading a ton of Petzi books to our son. All of the drawings of Petzi eating crepes forced me to make crepes this weekend (yes, forced me... my life is so tough).

These were good in the morning, but the best part has been having extras in the fridge. I pull one out, spread on some Nutella, and zap it in the microwave for 20 seconds and they are as good as new.

I've used a few different recipes in the past, but I really like this one from Beth Hensberger's Bread Bible. It is extremely simple.


Makes 15 to 20 crepes

3 eggs
1 cup whole milk
2/3 cup water or light beer
1 cup plus 2 tablespoons unbleached all-purpose flour
4 tablespoons melted butter (add a dash of salt if you are using unsalted butter)

Mix everything together with a blender, hand mixer, or whisk until it is smooth and the consistency of cream. Cover with plastic and refrigerate.

Lightly grease a skillet or crepe pan and heat over medium heat. Pour a scoop of batter onto the pan and tilt the pan to spread the batter around (or use a plastic scraper to do so). After a minute or so flip the crepe over and bake until the other side is slightly browned, 30 seconds or so.

Serve with whatever filling you like. We did Nutella and black current jam. Both were excellent.

As I mentioned, leftover crepes can be wrapped in plastic and stored in the fridge for a good long while. We actually didn't have any left over, but I made a second batch the next morning because we enjoyed them so much. It is almost time for me to make a third batch!

scarlett75's picture

If you want to try and interesting variation, try putting vanilla into the mixture and then use brown sugar, cinnamon, and finely chopped walnuts as the filling. HEAVEN!!!!

Christina's picture

There is a family tradition at my house involving crepes. We make it for birthdays and for some reason never make it until another birthday (maybe because it just wouldn't seem right?). Anyhow, the recipe I use is from "The Joy of Cooking" and it doesn't have butter in it. I really like the way it comes out, and it has a pale color (unless you keep it on longer, then it's golden brown to burnt!). I have never seen another crepe recipe without butter before and was wondering why most have it. Is it just a taste thing?

Little Alex's picture
Little Alex

What kind of pan are you using Christina?

If I make crepes without a little butter, they always tend to stick to the pan... the other option is to butter the pan everytime I make another crepe, which isn't very convenient. I think the butter makes the crepes a bit more tender and they also keep longer than without it. And ohh... that buttery taste! :D



dulke's picture

If you enjoy sourdough, you might like to try these,

I like these spread with a good jam. 



Delicio8's picture

Thanks for that link. I just made these this afternoon and they are very delicious. We used a shrimp salad with fennel & celery seed, ham & cheese, mango and Meyer lemon/powdered sugar for the choices of fillings.  They all dissapeared! Quickly.

maggie664's picture

i have been making crepes a lot these days for my cafe. I use pure olive oil for the fat component of the batter and canola spray for the pan I add the batter to the pan at the first fine waft of visible smoke. The most popular filling just now is smoked chicken in a sour creamy wine sauce (plus chicken stock,spring onion, garlic and dijon mustard and seasonings). We place a little cranberry sauce on the filling, then slices of camembert and topped  with mashed kumara flavoured with tangelo zest; and then the crepe is rolled up and heated in the microwave if ordered. i sell heaps!

Floydm's picture

We made them again this weekend with a raspberry sauce and nutella. Soooo goood! Messy though:

Paddyscake's picture

What an awesome picture! Worth a thousand words!!

Doc Tracy's picture
Doc Tracy

I had to check out this thread. I just bought a blue-steele crepe pan and made the most to-die-for rasberry chocolate jam. Thinking some crepes are in order.

Is it best to make the batter the day before or is it ok to make it up that morning?

Floydm's picture

The recipes says to make it up the day before, but I've done it the morning of and never noticed any ill effects.

acebaker's picture

For really good crepes you want to have little to no gluten development. If you're using all purpose wheat flour you develop gluten by mixing and the gluten breaks down when you let the batter sit. Try using a cake flour (less of the proteins that develop into gluten), add a little lemon juice (the ascorbic acid breaks down gluten), or use some buckwheat flour, which is a traditional Breton crepe flour (no gluten developing proteins).

Love the photos!

maggie664's picture

Floydm,Your photo depicts sheer ecstacy. I love it.Some of my grandkids are coming down for Christmas, so I will try Nutella and (we're coming into summer here) and mashed fresh raspberries and probably ice cream. Yum! They love pancakes and are Nutella fans. And your crepes look light and velvetty too! 

BluesMama's picture


These 4 are standard offerings in San Francisco where I used to live. Most of the crepe bars will make them...

Nutella and Strawberries

Nutella and Banana (YUM!)

Peaches, Vanilla Ice Cream and Almonds 

Baked Apples with Brown Sugar and Cinnamon 


And my 6 personal "inventions..."  

Pumpkin Butter and just a little Maple Syrup w/walnuts 

Fresh Pears and Dark Chocolate Syrup (To DIE for) 

Blackberry Jam and Almond Butter (Kid friendly, best inside cold left over ones, rolled.)

Blueberries and Whipped Creme

Mandarin Oranges whipped with Whipped Creme, sprinkled with a tiny bit of candied ginger, drizzled with melted Dark Chocolate

Pistachio Ice Creme, Fresh Mint Chopped, Dark Chocolate Fudge Melted 

Last two I made up for crepe parties I gave, for a "fancy" dessert kinda thing... 

 Also I will quite often add in cocoa, for chocolate crepes, a bit of dried ginger, some cinnamon, or various extracts into the batter, depending upon how "gourmet" I want to get.  

I also have several savory non-dessert ones I do, but I'll post those seperately.  


BluesMama's picture

These ten are all my own thing, made mostly for crepe parties, dinner entrees, or for personal breakfasts.

I love warm crepes in the morning and serving them to guests! I also like to make the following in small batches and serve them with crepes a la carte on a "crepe bar" as it were. Some of thebest, easiest, and most popular dinner parties I ever gave involved nothing but making a batch of crepes and these fillings.

Baked Ham, Smoked Gruyere Cheese with a dash of cracked pepper.

Boar's Head Rosemary and Sundried Tomato Ham with, Cheddar, Scrambled Eggs and Rosemary

Maple Sausage with Scrambled Eggs and shredded hash browns. (Yes, IN the crepe.)

Sliced Rare Roast Beef, and Melted Cheddar with sauted carmelized thinly sliced onions

Shrimp, Garlic Butter Sauce, Andoulle Sausage and a dash of Cajun Spice

Carrots and potatos sliced thin mixed into a bit of crushed ginger, crushed garlic, paprika, orange zest and butter

Potatoes and carrots diced with curry butter sauceand peas

Venison with portadello or cap mushrooms in a wine sauce (Note, you could use thinly sliced beef, but venison sure is tasty in season!)

Chicken, melted swiss cheese, and ham with a bit of rosemary.

Meatballs with Mozarella, sundried tomato sauce, garlic, oregano, basil. (Sounds weird, I know, but it's LOVELY. So's chili and cheddar on a cold day.)

Actually you can throw just about ANYTHING into a crepe except maybe pasta and it will taste good. The thing to remember is to keep the fillings thinly sliced if they involve meat or veggies., and go LIGHT on the spices, otherwise they will overwhelm the crepes.

I'm actually thinking about writing a crepe cookbook with these actually, so give me credit if you publish them elsewhere for some reason, will ya?

I'm Sana offline, so if you see "Crepes by Sana" in the next few years out there, that's moi. I probably have about 50 great recipes in my head for them, ones made up by me, and I have often thought that they'd make a great cookbook if I can get a publisher. I've sent out a few book queries with the 50 recipes, so far nada, but I'm hopeful...






Kav Daven's picture
Kav Daven

My fave filling:

One cup of blue berries simmered with juice of one lemon and one table spoon of suger. Every now and then, mash the blue berries and stir. Once you have a thick syrup remove from heat and cool for a bit.

Fold syrup into room temp cream cheese. 

Smear the filling into a crepe, roll and sprinkle with powdered suger. Yum.

Delicio8's picture

I'm drooling just reading through these posts! Oh sooooo good. I'm making some this weekend...just decided.


LuLu B's picture
LuLu B

These are my favorite sweet crepe fillings:                                           

melted chocolate with rum, sliced and roasted almonds or hazelnuts and sliced banana, strawberries, peaches or raspberries                                                        

melted chocolate, pears and vanilla ice cream                                              

 whipped cream, sliced and roasted almonds or hazelnuts and caramel or maple syrup

maggie664's picture

Our best selling crepes just now are smoked chicken in a creamy white wine sauce (with other ingreients) wrapped with Brie and cranberry sauce. The range of new ideas also submitted here are interesting and innovative but in some cases mind-boggling!

BluesMama's picture

I'm not sure if you're talking about my suggestions above, but if you are?

Well, have fun trying them out!


I firmly believe in playing with my food! Out of self-preservation I taught myself to cook out of books when I was a kid and I've been experimenting ever since. I'm serious about wanting to do a crepe cookbook. Soups, good breads, and crepes, I could cheerfully live on, and I often do!

The above are only a few of the ones I've tried over the years.

I started out doing the traditional kind of filling, but being an ethnic food fan I soon decided to try filling them with some non-traditional fillings.

It's not only been fun, but it's worked amazingly well.

My suggestion?

Take some of your favorite dishes and improvise with crepes in place of rice, potatoes, etc.

Some things likely won't work, but you might just be surprised at how many delicious combinations you can devise.

Crepes are very versatile lil things...





maggie664's picture

Actually, i was. But then I live in another part of the world than you. I understand your point of view though; and that one doesn't have to rely on published recipes for great crepe fillings. One which I am going to introduce in my cafe is viz. 2 flat crepes on which will be placed a fruit salad of mangoes (tinned), fresh pineapple and kiwifruit, maple syrup and topped with grilledsmoky bacon. It tastes really nice because I have pinched the idea fron another cafe miles away from mine!

Najica's picture

How long is the Dough meant to be refrigerate-ing?

couse all that stands is "Cover with plastic and refrigerate." :x

Floydm's picture

However long you've got. When I plan ahead I refrigerate the batter overnight, but other times I've only done it for 15 minutes until the griddle got hot and didn't notice any difference.

Najica's picture

Ah thanks for the info ^.^

oatmeal's picture

My favorite crepes are banana nutella.  And I love the pictures.  I wasn't able to find that many crepe recipes:

crazyknitter's picture

OH!!  No wonder these kids look so happy!!  They look so good!!  on the menu for tomorrow.

xaipete's picture

I love savory crepes, esp. those filled with creamed spinach. Several nights ago I made creamed kale using a 1 pound bag of Trader Joe's colorful kale strips. I can't tell you how good that kale was--even better than spinach. I bet that would make a great filling too.


audra36274's picture

Pamela, I love to sneak healthy things in food that my kids think are just something neat and not  God forbid "good for them" ! They love spinach artichoke dip ( they think it's just good dip !) They might just love this as well.  I have tried egg rolling, tortilla-ing, ravolli-ing everything healthy under the sun. I know the recipe wasn't meant to sneak good foods to children, but I will take the help where I can get it! Thanks for the idea Pamela.



frazzled's picture

Livign in Brittany France we make our savoury crepes out of ble noir flour which I think is akin to your rye flour or buckwheat? its just a mixture of500 g of buckwheat flour 2 eggs salt and water all mixed together by hand, you just keep going until you have a batter that is creany but not too liquid then leave to rest preferably all day . We don't use butter except to grease the crepe pan. crepes will freeze well if you layer them with grease proof paper between each.

AndreaReina's picture

One of my favourite crepes is the classic Crêpe Suzette, prepared by topping the cêpe with sugar, orange zest and/or juice, and some Grand Marinier liqueur. Light the liqueur to evaporate the alcohol and carmelize the sugar, and serve. Yum!

kimmo1's picture

It's my favorite as well Andrea, but you don't find it on menu's anymore, and is so simple to make as you say.  Guess I will have to try it tonight again as you have reminded me of it!


xaipete's picture

I have a good recipe for Crepes Suzettes that I learned from Rosemary Tedesco, a woman that I took a bunch of cooking classes from we lived in San Jose in the mid to late '70s. 

Crepes a la Paris 

1 1/4 cups flour 
4 eggs 
1/2 cup butter 
2 tablespoons sugar 
1 3/4 cup milk 
1/4 cup rum (optional) 

Melt butter. Cool slightly and add to beaten eggs with flour, rum, sugar and lastly, milk. Beat till smooth. Make batter one or two hours before making crepes, and refrigerate. 

Crepes can be made well ahead and kept refrigerated with wax paper separating each one. 

To cook, put small amount of butter in crepe pan. Laddle batter into pan and swirl to make a thin pancake. when browned, lift edges carefully to loosen and turn carefully with spatula or better still, flup into second pan on another burner. Second side cooks in less than a minute. 

Makes 24 crepes 

Orange Sauce: 

1/4 cup butter 
1/3 cup sugar 
1/4 cup Grand Marnier 
1/3 cup freshly squeezed orange juice 
1 tablespoon grated orange peel 
1 cup fresh orange secions 

Melt butter, add sugar, juice, and peel, simmer slowly about 10 minutes. Add oranges and liqueur. 

Orange Butter: 

1/2 cup butter 
1/2 cup sugar 
1/4 cup Grand Marnier 

Beat butter into sugar and add liqueur slowly. Spread on each crepe and fold in quarters (this can be done ahead). Heat sauce in chafing dish until bubly and hot. Add folded crepes one at a time dipping both sides in sauce. 

Heat 1/4 cup brandy until vapor rises. Light with match and pour over crepes. 

Serves 6 (two crepes each)


kimmo1's picture

That is definitely going to be tried this weekend! Sounds quite divine. Thanks!

dabrownman's picture

and if you don't have time to make them, you can always swig the 1/2 C of GM, and think you made them - after a 10 minute autolyse :-)

Will be either making them or thinking I did soon enough.

davidg618's picture

My Welsh grandmother used to make this recipe to celebrate her grandchildren's birthday. She served it for dessert, instead of a cake.

The recipe as she wrote it.

1 qt. milk

4 cups sifted flour

7 eggs

1 cup water

1/2 tsp. salt (my guess, she mentions adding salt in the directions, but forgot to specify how much in the ingredients)

currents, butter and granulated sugar (for topping)

To one pint of the milk add sifted flour and salt. Beat until smooth. Add the rest of the milk gradually until the batter is quite smooth. Beat eggs and mix with the batter.

(She doesn't mention adding the water, I think it's a "just-in-case" the batter seems too thick, at least that's the way I've treated it.)

To bake:

Put enough oil (she used Crisco) to just cover the bottom of a frying pan. Pour in enough batter to cover the bottom (not too thick). Sprinkle currants over the batter. Brown lightly. Turn, once only, and brown other side.

Remove to a large plate, butter top and sprinkle lightly with sugar. Stack one on top of the other.

(I remember she was very emphatic that they only be turned once.)

Serve warm.

Grandmother used to serve it like a torte, cutting wedges of the stacked froice like one would a layer cake.

I've used a crepe pan, oiled with unsalted butter, and soaked the currents in rum or  brandy. Haven't made them in many years, but your discussion triggered fond memories.

David G

Nomadcruiser53's picture

My kids always loved crepes hot, sprinkled with sugar, rolled and drizzled with maple syrup. Dave

kutzeh's picture

My Mom made crepes in Poland and so my whole family including grandkids make them.

Naleśniki z serem

Crepes with cheese filling.

For crepes use your favorite  recipe

Use dry cottage cheese if available if not

1 lg creamed cottage cheese, rinsed and drained well

use immersion blender and break down the curds into a  smoother consistency, but not to make a liquid

add sugar or sweetner to taste

1/2 tsp vanilla

nutmeg to taste. blend well

fill crepes and enjoy

Can be baked with a 1/2 c orange juice poured over the crepes at 325 until warm-  cheese will melt slighly


Floydm's picture

We made Naleśniki z serem just the other day using a white farmer's cheese we picked up at a Russian market in our neighborhood.  Agreed, they are wonderful.

kutzeh's picture

Are you Polish?

We used to have the dry cottage cheese when our church made cheese pierogi, but it got too expensive - so they just make saurkraut and potato-cheese pierogi. Since the small Polish market closed - no more dry cottage cheese. I tried ricotta but the flavor is not the same. Rinsing the cottage cheese works very well.  Sweeten the orange juice if you wish.

How do you mix your cheese?

Floydm's picture

My wife Dorota is Polish, so I try making things like naleśniki and makowiec from time-to-time.

I use the farmers cheese from the Russian market and base it on the recipe from The Art of Polish Cooking: add a little sugar, vanilla extract, and orange or lemon peel.  It isn't very sweet at all.

althetrainer's picture

My family and I love pancakes so that's what we've been eating all these years.  Until last week I came across this post and decided to make some for breakfast.  I had a SD sponge going for breads so I used a little leftover to make the crepe batter.  Topped the crepes with fresh raspberries, banana, canned peach, whipped cream, and a dust of powdered sugar.  So little did I know the two boys went crazy about crepes! I was late home tonight so I decided to make breakfast crepes for dinner.  You've got to see their faces.  Never thought eating breakfast for dinner could be so exciting!  LOL

Eli31's picture

It looks and sounds seriously great. But it's such a pity that I have to wait till next week to make it.

Mum limits me to two things a week.(I'm 11) *Sob*

astarte's picture

We got a crepe pan for our wedding last month and then went to Annapolis to Sofi's Crepe's in Annapolis (full menu of options here: and now I'm all gung ho for crepes that I don't have to drive to annapolis for (plus i need to do something fun to feed my friends who bought us awesome wedding presents and a crepe party sounds divine!)  How picky are you about the whole milk?  We usually keep skim in the house?  Would upping the butter content work or adding a dash of cream fix it or just skip it?

I was amazed at the number of naval acadamy guys who were wolfing them down, Sofi's delivers to the academy even!  It made for a lovely date with the husband and I, marshmallows are the best ingredient for inside.


kutzeh's picture

I make the crepes with skim milk and add water as the dough thickens while frying and by gosh, I use oil instead of butter and they are still yummy. mushrooms sauted with mincd onions is a great filling , a sauce with cream of mushroom soup with your fvorite spices such as rosemary in both mushrooms and sauce. to pour over..

Shasha120's picture

Here's one for you!  Make these crepes, then cream 8 0z cream cheese with about 4 TBSP's of confectioner's sugar and 1 tsp vanilla.  Take one big can of fruit (I use mixed fruit) in heavy syrup-pour into sauce pan and thicken with some of the the fruit syrup mixed well with 2 Tbsp of cornstarch until thickened.

Spread the cream cheese on the crepe, roll up, then pour some of the thickened fruit over the crepe.


Shasha120's picture

My grandmother was Hungarian and she made Polaschinta (sp?) which is a sweet crepe with homemade jelly/jam as the filling.  We knew my Hungarian mom was in a good mood when she would make these for breakfast!! 

FlyinAggie's picture

55 years ago, my dad awed my slumber party guests at breakfast with fresh sweetened strawberry slices in crepes, topped with powdered sugar.  I think they all fell in love with him that  morning.  I'd love to serve them to my grandchildren while I tell them about their great grandfather.   

animeree's picture

Growing up I thought crepes where pancakes. I didn't have fluffy pancakes unil junior high.  Today I still think of crepes as the best pancakes.  Love crepes. They are the best.