Sweet and Savoury Crepe Recipes

Learn to prepare this French tradition in sweet and savoury ways.

Similar to extra-thin pancakes, crepes are a European-style delicacy that can be stuffed with either savoury or sweet ingredients. However you fill them, they’re the perfect way to enjoy rich flavours without overindulging.

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

325 mL (1 1/3) cups whole milk, room temperature
250 mL (1 cup) flour
3 eggs
45 mL (3 tbsp) unsalted butter, melted
1 mL (1/4 tsp) 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 15-20 centrimetre (6- to 8-inch) non-stick skillet with olive oil or cooking spray, and then set over medium heat
  4. Add 30 mL (2 tbsp) 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

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 tbs) 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 tbsp) 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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