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What are Some Crepe Fillings?

By Brendan McGuigan
Updated May 17, 2024
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Crepes are thin, usually flour, pancakes, originating in France. Crepe fillings can be of almost any sort, but generally fall into either a sweet or a savory category. Traditional fillings are sweet, and in Brittany, where they originated, they are served with a traditional cider. Crepes that use savory fillings are often referred to as meal crepes, and can contain virtually anything you can imagine eating in a wrap of any sort. Dessert crepes are usually made with wheat and a little bit of sugar, while meal crepes usually use buckwheat instead, and no sugar.

Jam is one of the more popular fillings for dessert crepes, and may be any sort of fruit jam or sauce. Strawberry jam is particularly popular, especially when combined with fresh strawberries and a whipped cream. This sort of crepe is often dusted with a light layer of powdered sugar, as well, to make it even more sweet.

Nutella® is also a very popular filling for dessert crepes. Nutella® is an Italian hazelnut spread that was developed during World War II to deal with a shortage of chocolate. It contains a relatively small amount of chocolate, with hazelnut as the main base. Nutella® can also be found in crepes made in Paris and sold on the streets, often out of small crepe kiosks lined with Nutella® jars to advertise. This type of crepe often includes sliced bananas as well, and may be sprinkled with powdered sugar.

Other dessert crepe fillings include actual chocolate, whipped cream or just straight cream, nuts such as hazelnuts and almonds, cinnamon, blueberries, raspberries, strawberries, huckleberries, pineapple, mango, papaya, peaches, apples, nectarines, ice cream, maple syrup, agave, lemon, nutmeg, and all different sorts of sugar. Almost anything sweet that can be thought of to add to a dessert can be used, usually either in a semi-liquid form or else sliced thinly, to complement the delicate nature of the crepe itself.

Very popular meal crepe fillings include meats and cheeses, making them into almost sandwich-like wraps. One popular crepe uses prosciutto, an incredibly thinly-sliced smoked ham, and a tangy cheddar, also thinly sliced. This makes for a rich savory flavor blended with the sharpness of the cheese, that can be served either as a lunch food or as a more savory breakfast.

Mushrooms and cheese are also popular meal crepe fillings, and can create almost an omelet-like food, with the dough of the acting the part of the eggs. Artichokes, broccoli, asparagus, and eggplant are also used in crepes for lunch or dinner, and almost any vegetable of decent substance may be used, although those with more savory flavors tend to be preferred. Greens are not often used, although occasionally one will see more hearty greens like collards or kale.

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Discussion Comments

By anon333290 — On May 04, 2013

Some stores have pre-packed crepes. I find them in the veggie section--although not in any fridge compartment. Just put them in a no stick skillet, add toppings, fold and eat.

By giddion — On Dec 19, 2012

I love putting breakfast meats in crepes. I recently learned how to make sausage crepe filling, and it was really easy.

I just bought ground sausage instead of the links or patties, and I cooked it in a skillet until it was fully browned. Then, I wrapped it inside the crepe and broiled the whole thing to seal it together.

By JackWhack — On Dec 18, 2012

@lighth0se33 – I find working with crepe mix intimidating, too. I had some old flour tortillas that were about to expire, so I decided to use them as crepes.

I had always wanted to try the Nutella and banana crepe filling, but I didn't know how to make a crepe. So, I painted some Nutella on one side of the tortilla, topped it with banana slices, and folded it over. I fried it for just a few minutes in butter in a skillet, and it was so delicious!

It was extremely filling. I don't know if regular crepes are this fattening or if it was just my butter frying method that made them so greasy, but I couldn't eat the whole thing.

By lighth0se33 — On Dec 17, 2012

I've seen some easy crepe filling recipes. However, I've always been afraid to try making the actual crepes. I'm not very good with things like this.

Is there any way to fake a crepe? Is there something that I could use instead to wrap around a filling that would taste similar and that is already made?

By cloudel — On Dec 17, 2012

I went to a crepe restaurant and ordered an asparagus crepe for lunch. The crepes there were huge, so I only needed one.

I'm not sure what all was in the recipe, but I could definitely detect lemon juice and butter on the asparagus. Something red and spicy was sprinkled across the top of the crepe, maybe paprika or cayenne pepper.

All the flavors went so well together. I don't like plain asparagus, but inside the crepe with the spices and butter, it tasted awesome!

By parmnparsley — On Jul 11, 2010

I went to a fine Italian restaurant and had the best savory crepes I have ever had. The special was crepes filled with a mixture of crab stuffing, house smoked oysters, shrimp, sole, and scallops. The crepes were then smothered in a seafood tomato cream sauce and fresh grated asiago cheese.

They were absolutely delicious, and the seafood stuffing mixture was fluffy with perfectly cooked seafood. The combination of textures and taste were excellent. I wish I could duplicate this recipe.

By obsessedwithloopy — On Mar 16, 2009

Some of my favorite crepe fillings are nut paste filling, and cottage cheese filling.

For nut paste i finally grind usually walnuts, i think other nuts would do too, but i stick with walnuts. I add sugar, this part can be adjusted to taste, and sugar substitutes like splenda can be used instead of sugar. To that i slowly add warm milk mixing it until the consistency is that of a paste. You want to add enough milk so that you will be able to spread it, it can not be too thick or too runny.

For cottage spread, I prefer to use small curd, I also add sugar and little bit of lemon. A few drops of juice and a little rind can be added too. Lemon adds flavor, but you do not want to overpower it. Without lemon the filling might be bland tasting.

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