Equally well suited to a romantic night in or a Champagne-infused Galentine’s brunch, crêpes are a sophisticated yet playful choice that can be served any time of day, from breakfast all the way to dinner. Made from a simple egg and milk batter, this French culinary classic dates back to 13th century Brittany where they were traditionally made with buckwheat flour and filled with savory fillings such as ham, eggs and melted Alpine-style cheese. They can be filled with a range of sweet or savory ingredients. Eventually wheat flour became a common substitute for the buckwheat and the recipe evolved into the crêpes many are familiar with today.
A popular Parisian street food that can be filled with a dealer’s choice of ingredients from Nutella and berries to fresh cheese and jam, crêpes can also be found on dessert menus at some fine dining restaurants in the form of crêpes Suzette, in which the folded pancakes are flambéed tableside in a decadent sauce made from butter, sugar, orange juice and liqueur. They can even be transformed into a showstopping gâteau de crêpes, or crêpe cake, made by sandwiching silky pastry cream between layer upon layer of thin, delicate pancakes.
These elegant serving variations belie crêpes’ simplicity in terms of both preparation and serving. Many will already have the required equipment on hand: a 10-inch nonstick skillet or cast-iron pan, thin spatula and a blender (preferably) or a whisk. After blitzing the batter in a blender and allowing it a brief rest (or an overnight chill in the refrigerator), the pancakes cook for just 30 seconds in a hot skillet. They can easily be made ahead and refrigerated or frozen, separated by sheets of parchment or waxed paper and wrapped in plastic wrap, making them a practical choice for entertaining. They can be reheated either individually in a nonstick skillet or in a parchment-lined, 9-inch by 13-inch baking dish that’s been covered tightly with foil and placed in a preheated 350-degree oven for 10-15 minutes.
Basic crêpes
Makes approximately 10 crêpes
Ingredients:
3 large eggs
1 cup all-purpose flour
1 ¼ cups whole milk
1 tablespoon melted butter, plus more for the skillet
¼ teaspoon salt
1 teaspoon each sugar and vanilla extract (if making sweet crêpes, optional)
1 tablespoon minced herbs such as parsley, tarragon or chives (if making savory crepes, optional)
Combine the eggs, flour, melted butter, salt and sugar and vanilla (if using) in the bowl of a blender and blend for 30 seconds. Add herbs, if using, and pulse briefly to combine. Or combine in a mixing bowl and whisk until thoroughly combined. Let the batter rest for 30 minutes and up to 24 hours.
When ready to cook, heat a 10-inch nonstick skillet or cast-iron pan over medium-high heat and coat very lightly with butter. Pour ¼ cup batter into the skillet and tilt/swirl the pan to coat it evenly with the batter. Cook until the top of the pancake is bubbly and looks slightly dry, about 20 seconds. Carefully flip the crêpe using a thin spatula and cook for 10-15 seconds more, then transfer to a plate and cover with a towel or inverted bowl to keep from drying out. Repeat with the remaining batter. To serve simply, roll up individual crêpes like a cigar and finish with a squeeze of fresh orange juice and powdered sugar. Alternatively, you can serve them with one or more of the fillings listed below. Unfilled crêpes can be made ahead and stored well wrapped in the fridge for up to three days or frozen for several weeks.
Crêpes can be served folded in a variety of ways or simply stacked with layers of filling and sliced like a cake. One option is to roll up the crêpe with a more substantial quantity of filling much like a burrito. However, be careful not to overfill, which can cause the crêpe to tear. This is well suited to savory applications which can then be topped with a rich mornay cheese sauce and baked in the oven until brown and bubbly. Crêpes can also be spread with filling then folded in half and then folded again to make a triangle. Another traditional option typically used with sunny-side up eggs is to place shredded cheese and the lightly cooked egg in the center of the crepe and then fold the sides up over the top of the egg, leaving just the yolk peeking out.
Sweet filling suggestions:
• Sliced strawberries with sweetened whipped cream
• Nutella with bananas
• Honey sweetened ricotta
• Lemon curd with fresh raspberries
Savory filling suggestions:
• Roasted vegetables and goat cheese
• Sautéed mushrooms and spinach with Gruyère
• Creamed chicken
• Smoked salmon, capers and cream cheese
• Ham, sunny side-up egg and cheese (see folding instructions above)
Ashley Meyer is a chef and freelance writer based in Springfield.
This article appears in February 12-18, 2026.
