If you are a massive fan of crêpes like me, then you'll love my top 15 Crêpes Filling Ideas. Make yourself a batch of crêpes and get creative with these fillings. Each one is as delicious as the next, they'll be sure to satisfy.
Tender, flavourful crêpes are quick to make and lend themselves to all types of fillings which makes crêpes exceptionally versatile. Depending on their sweet or savoury fillings, crêpes can be served for breakfast, brunch, lunch, as a snack, dinner and dessert! Wow! They'll satisfy you at any time of the day!
Today I'm so excited to share with you my long list of Sweet Crêpes Filling Ideas. From simple lemon and sugar to fruity fillings like strawberries and cream or decadent Ice Cream Sundae Crêpes, you find an idea on the list to suit your palette.
Check out my fool-proof Basic Crêpes Recipe before deep diving into this post. From a handful of ingredients, you can create a truly enticing dish for yourself, family and friends.
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🥞 What Are Crêpes?
Made from a simple, runny batter of eggs, flour, milk, and sugar, crêpes are made by pouring the batter just enough to coat the base of a frypan. The crêpes, once cooked till golden on both sides, are thin, delicate, and with lacy edges.
Crêpes originate from France and you'll be hard-pressed to find a more perfect site than the street vendors in Paris serving up Nutella-filled Crêpes. The aroma alone will have you coming back for more!
❓How to fold Crêpes?
Now you know what crêpes are and before we deep dive into the various crêpes fillings, did you know there are actually also different ways to fold your crêpes? Check out my 8 Easy Ways How to Fold Crêpes post.
From the simple triangle fold to the eye-catching hexagon fold or practical envelope fold, you'll be able to experiment with your favourite ways to plate the crêpes.
👩🏻🍳 Crêpes Filling Ideas
Whilst there is a multitude of combinations of sweet fillings combining creams, sauces, fruit and syrups, here are my top 15 Favourite Filling Ideas. Crêpes are divine all by themselves but make them shine with the addition of these fillings.
1. Lemon and Sugar Crêpes
To me, this is the classic. A simple sprinkling of sugar and a squeeze of lemon juice combines crunchy and sweet, juicy and lemony. The little black dress of the crêpes world. An understated and elegant go-to filling for any occasion.
Take inspiration from my Lemon Crêpes and add lemon zest to the batter for an extra citrus kick.
2. Honey and Butter Crêpes
What to elevate your regular toast. Swap out the bread for crêpes and you have the answer. A knob of salted butter sat on warmed crêpes so that it slowly melts. Drizzle in sweet honey for the perfect combination.
3. Crêpes with Maple Syrup
Love your maple syrup on traditional pancakes? It's just as delicious on crêpes. Top tip - choose the best quality maple syrup you can find. Plus sprinkle over some chopped crispy bacon pieces for the best sweet-salty pairing.
4. Cinnamon Sugar Snickerdoodle Crêpes
This is one of my kid's favourites! The crunch of the sugar and cinnamon flavour will make for a fun snack option for the kid's afternoon tea!
Mix together sugar and ground cinnamon powder and roll the crêpes in it until coated. Roll the crêpe up tightly and brush melted butter over the outside. Enjoy your crêpes that taste like Snickerdoodles!
5. Crêpes with Raspberry Conserve and Fresh Raspberries
The simplest of fruit and crêpes combinations. But don't underestimate it. Pick a good quality raspberry conserve, layer over the centre and fold the crêpe into ¼'s. Serve with raspberries and a dusting of icing sugar.
6. Crêpes with Greek Yogurt and Blueberries
Looking for a healthy crêpes filling idea? Take inspo from my Whole Wheat Crêpes and fill the crêpes with Greek Yogurt, a dollop of blueberry jam and fresh blueberries.
7. Strawberries and Cream Crêpes
There's nothing more quintessentially English than strawberries and cream! Taking inspiration from my Victoria Sponge Cupcakes and Strawberry Eton Mess, I've filled the crêpes with Sweetened Whipped Cream, Strawberry Conserve and fresh strawberries. Summer's Day delight.
8. Sweetened Cream Cheese and Blackberry Jam Crêpes
Elevate your regular whipped cream by filling your crêpes with Sweetened Cream Cheese Crêpes Filling. It's light, creamy and totally delicious. I love to swirl my homemade Blackberry Jam through it and sprinkle some flaked almonds for crunch.
9. Lemon Curd and Creme Fraîche Crêpes
The lightest and freshest of crêpes fillings. Lemon curd, whether homemade or store-bought is spooned into the centre of a crêpes along with créme fraîche and, wait for it, thyme. Serious, lemon and thyme are heavenly together. Try this one!
10. Biscoff Crêpes
Being a massive fan of Cookie Butter, whipped cream-filled crepes with warmed Biscoff cookie butter drizzled over the top is my ultimate dream. Along with my Biscoff Blondies that is (!)
11. Nutella Hazelnut Crêpes
Nutella, Nutella, aaagh Nutella. The most popular of crêpes fillings for kids. I mean, I can't say no either. Sprinkle chopped toasted hazelnuts for a little extra textural crunch. Tip, serve the crêpes warm so that the Nutella goes all melty with the heat and spreads like a charm.
12. Caramel Orange Crêpes
Orange and caramel combine to make delicious accompaniments to crêpes. I recommend homemade Salted Caramel Sauce, quick to make, tastes way better than store-bought and lasts for ages. Thinly slice some oranges or clementines for a citrus hit.
13. Peanut Butter Cup Crêpes
If you love Reece's Peanut Butter Cups then this crêpes filling is for you. Rolled crêpes drizzled with warmed peanut butter and Nutella and topped with salted peanuts. I tell you. Amazing!
14. Chocolate Cherry Crêpes
I love this combination of flavours for when I have friends over for brunch. It's an elegant plate that is deceptively easy to pull together. Make up a jar of Hot Fudge Sauce, and whipped cream the day before and refrigerate.
The next morning, make the crêpes, warm the chocolate sauce in the microwave and create your Chocolate Cherry Crêpes for your guests. The chocolate, cherry, coconut, and cream combination with the crêpes will blow their mind.
15. Ice Cream Sundae Crêpes
Last but not least, The Ice Cream Sundae Crêpes. To me, this is the amalgamation of ice cream sundaes, profiteroles and banana crêpes. What's not to love about warm crêpes served with a large scoop of vanilla bean ice cream, Hot Fudge Sauce, sliced banana and chopped hazelnuts? I certainly wouldn't say no!
Swap out the ice cream for Pecan Praline Ice Cream, Raspberry Chocolate Ice Cream or Crème Brûlée Ice Cream for different flavour options. Take decadence to the max with these fun dessert crêpes.
💭 Pro Tips
- Keep your crêpes warm whilst preparing the crêpes fillings. When making them, stack the crêpes one on top of another and lay a clean tea towel over the top to keep them warm.
- Warm up your spreads and sauces to make them easier to spread over the delicate crêpes without tearing and drizzling over the top. 10-20 seconds in the microwave should do the trick.
- Think small for your fillings. Slice up fruit thinly and chop up nuts to save any large pieces from poking through the delicate crêpes. Smaller pieces also make it easier to roll or fold the crêpes.
- Be adventurous with your flavour and textural combinations. Team crunchy with smooth, sweet, and salty, syrupy with citrus.
📋 Crêpes Filling Ideas FAQs
Essentially crêpes and pancakes use the same base ingredients of flour, sugar, egg, and milk. The primary difference is the ratio of the ingredients. Pancakes have more flour making the batter thicker, whereas crêpes have more milk making the batter thinner inconsistency.
The other difference is that pancakes use a leavening agent of baking powder to create thick fluffy pancakes. Crêpes have zero leavening, which teamed with a thin batter, creates delicate lace-like crêpes.
To store: Store cooled crêpes wrapped in plastic wrap, in the refrigerator for up to four days.
To freeze: Place sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator.
To reheat: Reheat chilled or thawed frozen crêpes in the microwave for about 30 seconds. Alternatively, heat in a 160C (325F) oven for five minutes.
Crêpes can actually be served hot, room temperature or cold. It really is up to personal preference. Serve warm and fresh after making them for breakfast, or refrigerate and serve chilled with cool toppings for an afternoon snack.
Whilst there are specialist crêpes pans available with shallow sides to make it easier to flip the crêpes, this type of pan isn't necessary. A frying pan and skillet can also be used but the important point to note is that the pan you use must be non-stick. This will give you the best possibility to flip the crêpes over without them sticking and tearing.
🇫🇷 More French Recipes
If you tried any of these Crêpes Filling Ideas or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
L
I would love to make the Chocolate Cherry Crepes for a luncheon on August 2, 2024 but the link that opens the recipe is not enabled! Can you help??
Emma
Hi Lucie - the link for the hot fudge sauce appears to be working on my end- not sure why you are unable to open it. Here is the link to my Hot Fudge Sauce Recipe: https://emmaduckworthbakes.com/hot-fudge-sauce/
Manuel Silva
High there, I want to say I tried 3 of your crepes toppings and loved them. With slight deviations to use what I had at home your ideas were great. The Cinnamon sugar I had and was bang on. I only added a drizzle of blue agave syrup. The lemony one I used lemon yogurt (killing 2 birds) and blueberry jam with fresh black currants. Lastly a creme cheese with apple pie filling and again a drizzle of blue agave syrup.
Emma
That all sounds great Mauel- glad my ideas gave you inspiration 🙂
Sarah Gates
Hi these all look amazing. I’m wondering how you prepare frozen berries for a crepe filling, so they’re not too watery? I know one can cook up a compote but that’s complicated and more sugary than I want to go
Thanks!
Emma
Hi Sarah, Yeah - using frozen berries is tricky, as you said, the minute they start thawing out they release alot of water. I would use frech berries or cook down the berries You don't need to make a lot of sugar, you could use a bit of honey or maple syrup.