Ever-versatile crêpes are the perfect canvas for savory and sweet fillings from chicken to fruit. And they freeze well, so make a big batch to have on hand. Learn our tricks to perfecting these thin, supple pancakes and get ideas for luscious way to fill them.
Elegant Crêpe Cake with Coffee Cream
Savory Crêpes Cacciatore
Clementine Crêpes Suzette
Crêpe Cake with Coffee Cream and Hazelnut Praline
by Martha Holmberg
A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.
Serves 12 Yields one 8-inch cake
For the praline:
Vegetable oil, for the pan
1/2 cup granulated sugar
5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
Kosher salt
For the fillings:
2 Tbs. instant espresso powder
1 lb. (2 cups) crème fraîche
1 lb. (2 cups) mascarpone, at room temperature
3 oz. (3/4 cup) confectioners’ sugar
For assembly:
14 8-inch crêpes at room temperature
Confectioners’ sugar, for dusting
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Baked Crêpes Cacciatore with Parmesan Cream Sauce
by Martha Holmberg
In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for leftover or store-bought rotisserie chicken.
Serves 6 as a main course
For the filling:
3 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter; more softened for the baking dish
8 oz. cremini or white button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick (about 2-1/2 cups)
Kosher salt and freshly ground black pepper
1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
1/2 large yellow onion, thinly sliced
1 tsp. chopped fresh rosemary
1 Tbs. all-purpose unbleached flour
1 cup lower-salt chicken broth
1 14.5-oz. can diced tomatoes, drained
1/2 tsp. fresh lemon juice; more to taste
1/4 tsp. hot sauce
2 cups chopped leftover roast chicken or store-bought rotisserie chicken
For the cheese sauce:
1 cup heavy cream
3 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
Freshly ground black pepper
For assembly:
12 8-inch crêpes, warmed if made ahead
1 tsp. sweet paprika (optional)
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Clementine Crêpes Suzette
by Martha Holmberg
This is an update on the classic French dessert, which used to be a favorite in restaurants, prepared tableside by a uniformed maître d’. This version is fresher, with clementine juice rather than the traditional orange juice. The original recipe requires flambéing to caramelize the sugar, but here, a caramel-based sauce lends that bittersweet note of burnt sugar without the pyrotechnics.
Serves 4
2 Tbs. granulated sugar
1/4 cup mild honey, such as clover
1 cup fresh clementine or tangerine juice
1 oz. (2 Tbs.) unsalted butter
2/3 cup heavy cream
2 tsp. confectioners’ sugar
2 tsp. Grand Marnier or other orange liqueur
8 8-inch crêpes, warmed if made ahead
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