As You Like it: Sweet to Savoury Crepe Recipes

As You Like it: Sweet to Savoury Crepe Recipes

Make crepes just the way you want them – sweet, savoury or anything in between.

Not sure what to make for dinner? Trying to mix up the usual Saturday morning pancake routine?

Here’s an idea. Try crepes. They may sound fancy, but don’t let their European history get in the way of their easy-to-make status.

Got a serious sweet tooth? Or do savoury tastes call your name? Donuts orfries? Popcorn or gummy treats? Either way, you’re in luck with crepes. They’re versatile and work for virtually any meal. Essentially ultra-thin French pancakes, crepes can be filled with whatever your heart (or palette) desires. So if you’re on the fence and like a little sweet with yoursavoury, simply customize these crepes to your liking.

Basic Crepe Batter
Makes: Around 20 crepes
Prep Time: 10 minutes
Chill Time: 1 hour to overnight
Cook Time: About 2 minutes per crepe
Cost: $
Difficulty: Medium 

325 mL (1 1/3 cups) whole milk, room temperature
250 mL (1 cup) flour
3 eggs
45 mL (3 tablespoons) unsalted butter, melted
1 mL (1/4 teaspoon) salt


  1. In a blender or food processor, combine all ingredients and process until smooth
  2. Pour mixture into a large bowl, cover and chill for at least 1 hour (or let sit overnight)
  3. Coat or spray a small 15- to 20-centimeter non-stick skillet with olive oil or cooking spray, and then set over medium heat
  4. Add 30 mL (2 tablespoons) batter, swirling the pan several times to coat the entire surface
  5. Cook about 1 minute, flip with a spatula and cook an additional 30 seconds
  6. Transfer to a plate and continue process with remaining batter

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Tip: Crepes can be made ahead of time and refrigerated for several days or frozen for a month. To store them, stack between sheets of wax paper and place in a zip-top bag. Thaw them at room temperature, and then assemble and bake just before serving.

Ham & Cheese Crepe with Coleslaw

Step 1: Lay your warm crepe flat on a clean work surface, and then place 3-4 slices of deli ham, 50 mL (1/4 cup) shredded white cheese and one handful of prepared coleslaw in the centre.

Step 2: Lift one side of the crepe and fold it in half to create a half-moon shape.

Tip: Toss 15 mL (1 tablespoon) of mustard with 1 handful prepared coleslaw. Adjust the heat level of your slaw by trying different mustards, like Dijon, spicy brown or coarse-grain.

Cocoa Crepe with Cherries & Chocolate Whipped Cream

Step 1: Add 45 mL (3 tablespoons) of cocoa to our basic crepe batter recipe, and then prepare as instructed.

Step 2: Lay your warm crepe flat on a clean work surface, and then place 125 mL (1/2 cup) thawed, sweetened cherries or cherry pie filling in the centre.

Step 3: Lift one side of the crepe and fold it in half. Garnish with a generous dollop of whipped cream accented with a few teaspoons of cocoa, and then serve.

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