Whether it is a regular breakfast or a special event, we are providing the greatest crepe-stuffing suggestions for making your meals amazing!
Fresh fruits, chocolate, decadent caramel, and Nutella all the way to sautéed mushrooms, melted cheese, and a lot more – from sweet to savory.
Top Fillings for Delicious Crepes
Are you a crepe nut? You are definitely in for a treat if so! We will present some of our fave recipes in this blog post. We have options for both sweet and savory tastes, so look no further!
Crepes can be served at every meal of the day or dessert. Use your imagination and fill them with whatever you choose!
What is there not to love about them? They are ideal for savoring at any time of day.
What Are Crepes and Which Kinds of Fillings Are Possible for Them?
Frenchmen invented the crepe (original name: crêpe), a kind of thin pancake. A basic batter consisting of flour, eggs, milk, and butter is used to make them.
You can eat savory crepes (crêpes salées or savoury galettes) or sweet crepes (crêpes sucrées).
Regarding the fillings now…
There are countless options when it concerns crepes.
There is a crepe for every taste—sweet or savory, brunch or dinner; maybe to complement homemade lunch or a low-calorie and low-carb lunch you ordered from a multi-recipe meal kit plan from Home Chef and similar online services.
The fillings truly make the crepes shine, yet the crepes are great on their own.
There is, therefore, likely to be a crepe filler that suits your mood or craving. So, by all means, try new things; that is what pleasure is all about!
Here are a few suggestions to get you going:
Ideas for Savory Crepe Filling
Try a crepe with smoked salmon, cream cheese, and dill for something savory. It is delicious and light, ideal for lunch or brunch. The combination of ham, Gruyère cheese, and Dijon mustard is also fantastic. This is the perfect dish for dinner on a chilly night because it is meaty and warming.
Our best ideas include:
- Onions
- Mushrooms
- Pan-fried potatoes and onions
- Cheese & ham
- Instant pot shredded chicken
- Pan-seared flat iron steak
- Salmon & cream cheese
- Spinach & feta
- Leftover prime rib
- Sautéed asparagus and cherry tomatoes
- Sautéed mushrooms & onions
- Goat cheese
- Eggs, bacon, and cheddar
Let us go into more detail about a few of these:
Pan-Fried Potatoes and Onions
With fork-tender, crispy fried potatoes and flavorful onions, these fried potatoes and onions make a terrific potato side dish. This dish’s secret is in its simplicity. In actuality, the name pretty much tells it all, thus there are not many components needed.
Ingredients:
- 2 pounds of cubed, rinsed, and cut into 1/2-inch pieces russet potatoes,
- 1 medium yellow onion, coarsely chopped or grated,
- 1/4 cup olive oil (or more to coat the bottom of your frying pan as necessary),
- to taste: 1/2 teaspoon each of salt and pepper
- to taste: 1/2 teaspoon powdered garlic,
- 1/2 teaspoon paprika (or smoked paprika).
How to make:
- Wash and cut potatoes into cubes and grate a medium yellow or white onion. The potatoes can be peeled if you want to.
- In a cast-iron skillet or sizable frying pan, heat the cooking oil over medium heat.
- Add the diced potatoes, shredded onions, and seasoning (salt, pepper, garlic powder, and smoked paprika; minced garlic should be saved for the uncovered cooking period).
- After combining the ingredients, distribute them evenly throughout the bottom of the pan. Cook for 10 minutes, until it is golden brown, while tightly covered.
- After boiling the onions and potatoes covered for 10 minutes, remove the lid and toss in the minced garlic, if using. Leave the potatoes to complete cooking for 5 to 10 minutes, up to the point they are fork-tender and the desired amount of softness has been achieved.
- Once the potatoes are finished cooking, turn off the heat and serve right away.
Pan-Seared Flat Iron Steak
The best meaty main dish to pair with any of your preferred sides is this simple marinated pan-seared flat iron steak.
Who does not enjoy a juicy, mouthwatering steak with mashed potatoes or any mouthwatering side dish? It is a wonderful way to give your loved ones a memorable gift. Easy pan-seared flat iron steaks are juicy, with the ideal golden-brown sear, and a red wine marinade makes them very tender and tasty. Steak pairs beautifully with red wine and becomes an incredibly tasty main meal.
Ingredients (for the steak):
- extra-virgin olive oil, half a tablespoon,
- 1 pound of flat iron steak (enough for two 8-ounce servings),
- each, a pinch of salt and pepper,
- 1 teaspoon of butter.
Ingredients (for the marinade):
- chose a quality Cabernet Sauvignon or other red that you would appreciate with your supper: 1/2 cup dry red wine,
- 1/4 cup extra-virgin olive oil,
- one teaspoon of lemon juice,
- 1/2 teaspoon garlic cloves,
- a half-teaspoon of onion powder,
- sea salt, 1 teaspoon,
- 1 teaspoon of black pepper, ground.
How to make (marinade):
- In a mixing dish, incorporate all the marinade ingredients.
- Put the marinade in a zippered bag for storage.
- Place the flat iron steaks into the same bag, expel any remaining air, and then close it.
- For a minimum of 4 hours, let the food marinate in the fridge.
How to make steaks:
- Take the bagged steak out of the fridge, shake off any excess marinade with a paper towel, and set the steaks aside until they come to room temperature.
- Heat a large cast iron skillet or pan to a high temperature. Fill the pan with olive oil.
- Heat the pan until the oil is shimmering.
- Salt and pepper the steaks as desired. Add the steaks to your preheated pan (to check if something is done, use an instant-read temperature probe), then turn the steaks over and cook for an additional 3-5 minutes.
- Add the butter to the pan when the steaks are two minutes short of being finished. Butter should be spread on the steaks.
- Steaks should be taken out of the pan and given 5 minutes to rest before serving.
Sautéed Asparagus and Cherry Tomatoes
Try this side dish of sautéed asparagus and cherry tomatoes if you are searching for a simple but really delicious method to prepare asparagus. The typical asparagus side dish is made even better by the addition of tomatoes, which give it a delightfully acidic sauce.
Ingredients:
- 1 tablespoon extra-virgin olive oil or coconut oil,
- a tablespoon of minced garlic,
- 1 cup washed and halved cherry tomatoes,
- 1 bunch of washed and trimmed ends asparagus, 1 lb,
- pepper and salt (to taste),
- parmesan cheese, optionally grated or chopped.
How to make:
Cherry (or grape) tomatoes should be cut in half before being added to a big skillet with olive oil over medium-high heat. To avoid your garlic from burning, stir often for 1 to 2 minutes.
If you want to boil the asparagus faster, cut the spears in half before adding them. Stir the tomatoes and garlic together. Cook the asparagus for 6 to 8 minutes, depending on how tender you like it. To taste, add salt and pepper. Serve right away and top with Parmesan cheese (optional).
Ideas for Sweet Crepe Filling
Fill your crepe with bananas and chocolate hazelnut spread if you have a sweet tooth. Add some powdered sugar to the top to add an additional sweetness. Or, perhaps, try a traditional Nutella and strawberry combination. The secret to this recipe is to let the strawberries macerate in sugar for a while so they are luscious and juicy before putting them into the crepe.
Our best ideas include:
- Nutella and bananas
- Cream cheese crepe filling
- Toffee sauce
- Chantilly cream
- Apple curd
- Pineapple curd
- Peanut butter and jelly
- Stabilized whipped cream
- Fresh fruit or pie filling (blueberries, raspberries, or strawberries)
- Strawberry coulis
- Roasted berries
- Chocolate chips
- Caramel or dulce de leche
- Marshmallows
Let us go into more detail about a few of these:
Chantilly Cream
Your homemade desserts will taste amazing and be surprisingly simple to make with this chantilly cream (crème chantilly). When you add a drizzle of vanilla or almond extract to your handmade whipped cream, it never tastes better; instead, choose a flavor that goes best with your dish.
Ingredients:
- heavy whipping cream, two cups,
- 4 teaspoons of sugar,
- 1 teaspoon of almond or vanilla extract.
How to make:
- The cooled heavy whipping cream, sugar, and vanilla extract should all be combined in a medium mixing basin (or the bowl of your stand mixer).
- In general, this takes 3 to 5 minutes if you are using an electric hand mixer (or stand mixer with a whisk attachment).
- When not in use, cover with plastic wrap and place in the refrigerator.
Toffee Sauce
The warm, caramelized flavor of English toffee sauce makes it a fantastic topping for any of your favorite sweets and pastries. It takes just 15 minutes to make your own homemade toffee sauce from scratch, and it is shockingly simple. It is the ideal garnish for decadent desserts, cheesecake dishes, ice cream sundaes, crepes, and more.
Ingredients:
- 3 sticks of unsalted butter, 1/2 cups,
- 3 cups packed light brown sugar,
- heavy cream, 2/3 cup
- light corn syrup, 1/4 cup
- half a teaspoon of salt,
- 2 teaspoons of bourbon (or 1 tablespoon vanilla extract).
How to make:
- Put all of the sauce’s components from the list (except bourbon/vanilla extract) into a sizable pot, heat over medium-high, and simmer for a few minutes. To aid in the brown sugar’s dissolution and avoid any burning, you should stir the mixture only occasionally while it’s heating.
- When the toffee sauce comes to a boil, lower the heat and keep it there for 3 to 4 minutes, or until it thickens.
- Remove the sauce from the heat when it has properly thickened and sticks to your spoon. Before serving, stir in the 1 tablespoon vanilla extract (or bourbon) and let the toffee sauce cool somewhat.
Strawberry Coulis
Every sweet dish tastes so much better with this wonderful strawberry coulis fruit sauce on top. Although so simple to produce, the rich strawberry flavor is impossible to resist. You will be using it in everything you cook, including cheesecakes, waffles, and many other things.
Ingredients:
- 16 ounces of strawberries, 1 pound,
- sugar, 1/4 cup,
- one teaspoon of lemon zest,
- one teaspoon of lemon juice.
How to make (on a stovetop):
- Cut strawberries into small bits or slices after washing and removing the stems.
- Strawberries, sugar, lemon juice, and zest are added in a medium saucepan.
- Increase the heat on the burner to medium-high, stirring regularly as the contents are brought to a low boil.
- Once it begins to simmer for five minutes, turn down the heat to low or medium-low.
- Remove from heat, let cool slightly, and then purée in a food processor or blender.
- Optional: You can pour the sauce into a chinois or sieve strainer and push it through with a wooden spoon or spatula to create a more elegant version.
How to make (in a microwave):
- Make a thick mixture out of the sugar and lemon juice in a small measuring cup or bowl that can go in the microwave.
- 2 minutes of high heat followed by around 10 seconds of stirring.
- Add fresh or frozen strawberries and lemon zest to the heated syrup in a food processor or blender. until smooth, puree. If desired, strain (all this is an optional step).
3 Yummy Crepe Recipes
# 1 Strawberry Buttermilk Crepes Recipe
Everyone will enjoy the delicate and light breakfast treat of homemade strawberry buttermilk crepes. They may be quickly prepared and are quite easy to create! When strawberries are in season, these delicate treats make the ideal weekend breakfast treat.
Ingredients for making crepes may be bought at almost any grocery shop. You may already have the majority of these ingredients in your kitchen because they are standard baking components.
Ingredients (8 crepes):
- 1 cup bread flour or all-purpose flour,
- 1/2 teaspoon salt,
- 1 tablespoon sugar,
- buttermilk, 2/3 cups,
- 2 big eggs,
- a teaspoon of vanilla extract,
- 1 cup of cold water,
- 1 teaspoon vegetable oil,
- 2 cups of fresh strawberries, including more if desired.
How to make:
- Combine the flour, sugar, salt, 1/3 cup of the buttermilk, eggs, and vanilla extract in a medium- to large-sized mixing bowl. The mixture will be sticky and fairly thick; whisk until smooth.
- Whisk in the remaining 1/3 cup of buttermilk, along with the water and oil. The batter needs to be silky (silky smooth), and somewhat thin. For at least 30 minutes, refrigerate.
- Once sufficiently heated, pour out the crepes in increments of 1/4 cup onto a crepe pan or an 8’’ non-stick skillet. Dumping the crepe batter onto the pan should be done in a circular manner to ensure that the batter immediately forms a circle on the pan.
- The crepe should be cooked for approximately one minute on each side before being flipped. To do this, loosen the crepe’s edges with a rubber spatula. If preferred, top with powdered sugar, whipped cream, or sliced strawberries when serving.
# 2 Panqueques Con Dulce De Leche
Whether you eat these “panqueques con dulce de leche” (or dulce de leche crêpes) for breakfast or dessert, they are every caramel lover’s dream come true. Your crepes can be rolled, folded, or stacked in any way you desire. Just be sure to generously smear dulce de leche on each crepe before topping the stack with even more!
Although panqueques con dulce de leche are typically served as a dessert in Argentina, they also make a delicious breakfast! Gather the following tools and supplies to get started because they mix up quickly.
Ingredients (4 servings; 3-4 crepes per serving):
- all-purpose flour, one cup,
- a teaspoon of sugar,
- half a teaspoon of salt,
- three big eggs,
- 2 cups milk (better to use whole milk),
- 1 can of 13.4 ounces of dulce de leche,
- to grease a frying pan, use butter.
How to make (crepe batter):
- Add the dry ingredients, such as all-purpose flour, sugar, and salt, to a sizable mixing bowl.
- Salt and sugar are uniformly distributed throughout the dry ingredients by whisking them together.
- Include the milk and eggs among the wet components.
- Blend the ingredients while whisking the batter until it is smooth. Neither too watery nor too thick like pancake batter, the batter should pour from your ladle like heavy cream.
- The batter should be chilled, covered with plastic wrap, and left to rest for 30 minutes, an hour, or even overnight.
How to cook crepes:
- Set your frying pan or skillet on medium heat. After heating, lightly brush with oil or butter. Whenever necessary in between cooking the crepes, reapply your butter or oil.
- Since the flour will start to settle once the batter is resting, whisk it before using. Pour the crepe batter into the heated skillet or pan using a 1/4 cup measurement cup, then swirl and tilt the pan to even the batter out. On the first side, cook for approximately one minute, or until brown and a spatula glides beneath the crepe edges (without sticking).
- The second side of the crepe should be cooked for about a minute, or until it has a light golden-brown color. Repeat with the remainder crepe batter after removing it from the heat. Until all of the crepes are cooked, pile the cooked crepes on top of one another on a platter.
- Serve the crepes with a thick coating of dulce de leche smeared across each one, either warm or at room temperature. To serve, roll, fold, or stack the crepes. The rest of the dulce de leche may be heated and drizzled over each serving, or it may be sprinkled with confectioners’ sugar, whipped cream, and fresh fruit.
# 3 Raspberry Crepes
These raspberry crepes are certainly deserving of the moniker “absolutely heavenly”; they are so lusciously scrumptious. These simple-to-make crepes have a cream filling that is a nice contrast to the deliciously sweet-tart raspberry flavor.
Ingredients (8 crepes):
- bread flour, one cup,
- a teaspoon of sugar,
- half a teaspoon of salt,
- 2/3 cup buttermilk divided into two equal pieces,
- two sizable eggs,
- almond extract, two teaspoons
- 2 tablespoons of melted and cooled butter,
- 1 cup of cold water,
- vegetable oil, one teaspoon,
- 2 cups stabilized whipped cream,
- 2 cups fresh raspberries, with half crushed and the other half intact.
How to make:
- Combine the bread flour, the eggs, sugar, salt, the first 1/3 cup of buttermilk, and the almond extract in a medium- to large mixing basin. The batter will be thick and sticky, like pancake batter, but whisk all of the ingredients together until smooth.
- Once blended and the batter is smooth, silky, and fairly thin, add the remaining 1/3 cup of buttermilk, water, and oil. Crepes should be chilled for a minimum of 30 minutes before cooking.
- Pour 1/4 cup sections of the crepe batter onto the center of the crepe pan or an 8-inch frying pan that has been heated to medium heat. Turn the pan to spread the batter over the borders and rapidly and evenly cook the crepe.
- You should let your crepes cook for about a minute to cook on each side before using a rubber spatula to loosen the edges and turn them over to the other side (once the first side has finished cooking, examine the edges to see whether the crepe is ready to flip). Once all sides are cooked, take the crepes out of the pan and repeat with the remaining batter.
- If you could be storing any leftovers in the refrigerator, follow the directions for stabilized whipped cream; otherwise, eliminate the gelatine for fresh handmade whipped cream.
- The cup of freshly crushed raspberries should be added to the stabilized whipped cream, and then the mixture should be gently stirred until the raspberries are distributed equally. The remaining whole raspberries and optional sifted manufacturing sugar, if wanted, should be placed on top of the raspberry cream that has been piped or spooned into the crepes.
There are absolutely countless options! Tell us in the comments what you think the best crepe filling is. Enjoy eating!