Sixstoreys Logo

28 Sweet and Savory Crepes for Valentine's Day: Unveil Delicious Recipes

By: Shivani Choudhary
Updated On: January 31, 2025

You might think Valentine's Day is all about chocolates and flowers, but it's also about delicious food. You'll discover unique crepe recipes, from sweet to savory.

Your taste buds will thank you. Now, imagine indulging in Strawberry Bliss or Spinach and Feta crepes - which one will you try first?

28 Sweet and Savory Crepes for Valentine's Day

1. Strawberry Bliss Crepes

Sweet strawberry filling wrapped in thin French crepes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup strawberry jam
  • 1 cup sliced strawberries
  • Whipped cream, for serving

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the bottom is lightly browned.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. Fill each crepe with strawberry jam and sliced strawberries.
  9. Roll up the crepes and serve with whipped cream.

2. Savory Spinach and Feta Delight

Savory spinach and feta fill these delicate crepes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. In a bowl, mix together spinach, feta cheese, Parmesan cheese, thyme, and pepper.
  8. Spread a tablespoon of the spinach mixture onto the center of each crepe.
  9. Fold the crepe in half over the filling and cook in a pan with a little butter until golden brown.
  10. Serve hot and enjoy.

3. Raspberry and Chocolate Indulgence

Raspberry and chocolate fillings in delicate French crepes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup fresh raspberries
  • 1 cup chocolate chips
  • 1 tablespoon honey
  • Whipped cream, for serving

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a separate pan, heat the chocolate chips over low heat, stirring constantly, until melted and smooth.
  9. Arrange the crepes on a serving plate and fill with fresh raspberries and melted chocolate.
  10. Drizzle with honey and serve with whipped cream.

4. Lemon Curd and Poppy Seed Crepes

Lemon curd and poppy seed crepes are a delicious and elegant dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon curd
  • 1 tablespoon poppy seeds

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat with the remaining batter, until all the crepes are cooked.
  8. Spread a small amount of lemon curd on each crepe and sprinkle with poppy seeds.
  9. Roll up the crepes and serve warm.

5. Mushroom and Garlic Savory Crepes

Savory crepes filled with mushroom and garlic for a romantic dinner.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup mixed mushrooms
  • 3 cloves garlic, minced
  • 1/4 cup grated cheese
  • Fresh parsley, chopped

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. In a separate pan, sauté the mixed mushrooms and garlic until softened.
  8. Fill the crepes with the mushroom mixture and top with grated cheese.
  9. Roll the crepes and serve hot, garnished with chopped parsley.

6. Banana and Caramel Sweet Treats

Indulge in sweet banana and caramel crepes this Valentine's Day.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 2 ripe bananas, sliced
  • 1/2 cup caramel sauce
  • Whipped cream, for serving

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in a small amount of batter.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. Fill each crepe with sliced bananas and drizzle with caramel sauce.
  9. Roll up the crepes and serve with whipped cream.

7. Ham and Cheese Crepes for Breakfast

Flaky crepes filled with ham and melted cheese make a perfect breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup diced ham
  • 1 cup shredded cheese

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the bottom is lightly browned.
  6. Loosen the crepe with a spatula and flip it over.
  7. Place a spoonful of diced ham and shredded cheese in the center of the crepe.
  8. Fold the crepe in half to enclose the filling and cook for an additional minute.
  9. Serve the crepe hot and enjoy.

8. Peach and Cream Crepes for Dessert

Indulge in a sweet and romantic dessert with peach and cream crepes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup peeled and sliced peaches
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, whisk together the eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in just enough batter to coat the bottom.
  5. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook the other side.
  6. Repeat the process until all the batter is used up, making about 8-10 crepes.
  7. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
  8. To assemble the crepes, lay a crepe flat and spread a tablespoon of whipped cream down the center.
  9. Arrange a few slices of peach on top of the cream.
  10. Roll the crepe up tightly and repeat with the remaining crepes and filling.
  11. Serve immediately and enjoy.

9. Turkey and Avocado Wrap Crepes

Savory crepes filled with turkey and avocado, perfect for a romantic dinner.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup sliced turkey breast
  • 1/2 cup diced avocado
  • 1/4 cup mixed greens
  • 1 tablespoon lemon juice

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. Fill each crepe with sliced turkey breast, diced avocado, and mixed greens.
  9. Drizzle with lemon juice and serve immediately.

10. Creamy Peanut Butter and Jelly Crepes

Creamy Peanut Butter and Jelly Crepes are a delicious twist on a classic favorite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup creamy peanut butter
  • 1/2 cup jelly
  • Powdered sugar, for dusting

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in a small amount of batter.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the bottom is light brown.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a small bowl, mix together peanut butter and jelly.
  9. Spread a tablespoon of the peanut butter and jelly mixture onto each crepe.
  10. Roll up the crepes and dust with powdered sugar before serving.

11. Asparagus and Provolone Savory Crepes

Savory crepes filled with asparagus and provolone cheese.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup provolone cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a separate pan, heat the olive oil over medium heat and sauté the asparagus until tender.
  9. To assemble the crepes, lay a crepe flat and sprinkle shredded provolone and Parmesan cheese down the center.
  10. Add a few spears of sautéed asparagus on top of the cheese.
  11. Fold the bottom half of the crepe up over the filling, then fold in the sides and roll the crepe into a tight cylinder.
  12. Serve the crepes hot, garnished with additional Parmesan cheese if desired.

12. Blueberry and Lemon Zest Crepes

Blueberry and lemon zest crepes are a delicious Valentine's Day treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh blueberries
  • Confectioners' sugar, for dusting

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients and stir until smooth.
  4. Stir in lemon zest.
  5. Heat a small non-stick pan over medium heat.
  6. Pour a small amount of batter into the pan and tilt to coat the bottom.
  7. Cook for 1-2 minutes, until the edges start to curl.
  8. Loosen the crepe with a spatula and flip it over.
  9. Cook for another minute, until the other side is lightly browned.
  10. Repeat with remaining batter, until all crepes are cooked.
  11. Fill crepes with fresh blueberries and dust with confectioners' sugar.
  12. Serve warm and enjoy.

13. Smoked Salmon and Cream Cheese Crepes

Smoked salmon and cream cheese crepes make a delicious and elegant Valentine's Day dish.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup smoked salmon, chopped
  • 8 ounces cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh dill

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in just enough batter to cover the bottom.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a medium bowl, mix together smoked salmon, cream cheese, lemon juice, and chopped dill.
  9. Spoon about 1 tablespoon of the salmon mixture onto the center of each crepe.
  10. Fold the crepes in half over the filling and serve warm.

14. Cinnamon Sugar and Apple Crepes

Sweet crepes filled with cinnamon sugar and tender apples.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large apple, peeled and sliced
  • Confectioners' sugar, for dusting

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom with the batter and cook for 1-2 minutes.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. In a small bowl, mix together cinnamon and sugar.
  8. Sprinkle the cinnamon sugar mixture over the crepe and top with sliced apples.
  9. Fold the crepe in half and cook for another minute.
  10. Serve the crepe warm, dust with confectioners' sugar, and enjoy.

15. Broccoli and Cheddar Savory Crepes

Savory broccoli and cheddar crepes perfect for a Valentine's Day brunch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients and whisk until smooth.
  4. Heat a small non-stick pan over medium heat and pour in just enough batter to coat the bottom.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat with the remaining batter, until all the crepes are cooked.
  8. In a separate pan, sauté the broccoli florets until tender.
  9. Fill each crepe with broccoli, cheddar cheese, and Parmesan cheese.
  10. Roll up the crepes and serve hot.

16. Pineapple and Coconut Cream Crepes

Sweet and tangy pineapple filling in a delicate coconut cream crepe.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons coconut oil
  • 1 cup pineapple chunks
  • 1/2 cup coconut cream
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted coconut oil.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. In a separate bowl, mix together pineapple chunks, coconut cream, honey, and vanilla extract.
  8. Fill the crepe with the pineapple mixture and fold it into a triangle or roll.
  9. Serve warm and enjoy.

17. Chicken and Mushroom Crepes for Dinner

Savory crepes filled with chicken and mushrooms make a great dinner.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 pound boneless, skinless chicken breast
  • 1 cup mixed mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup grated cheese

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in a small amount of batter, tilting to evenly coat the bottom.
  5. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook for another minute.
  6. In a separate pan, sauté the chicken and mushrooms in a little oil until the chicken is cooked through.
  7. Add garlic and cook for 1 minute, until fragrant.
  8. Fill the cooked crepes with the chicken and mushroom mixture, and top with grated cheese.
  9. Roll up the crepes and serve hot.

18. Orange and Dark Chocolate Crepes

Indulge in a romantic Orange and Dark Chocolate Crepe on Valentine's Day.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/4 cup orange juice
  • 1/4 cup dark chocolate chips
  • 1 tablespoon orange zest

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients and stir until smooth.
  4. Add orange juice and zest to the batter and stir well.
  5. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  6. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes.
  7. Loosen the crepe with a spatula and flip it over.
  8. Melt dark chocolate chips in a double boiler or in the microwave.
  9. Spread a small amount of melted chocolate on the crepe and fold it into a triangle or roll.
  10. Serve warm and enjoy.

19. Zucchini and Goat Cheese Savory Crepes

Savory crepes filled with zucchini and goat cheese make a delicious dish.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 medium zucchini, grated
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon black pepper

Instructions

  1. In a large bowl, whisk together flour and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients and whisk until smooth.
  4. Heat a small non-stick pan over medium heat and pour in a small amount of batter, tilting to evenly coat the bottom.
  5. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook the other side.
  6. In a separate pan, heat a tablespoon of butter over medium heat and add the grated zucchini, cooking until tender.
  7. Stir in the crumbled goat cheese, chopped parsley, and black pepper.
  8. Fill the cooked crepes with the zucchini and goat cheese mixture and serve hot.

20. Pear and Gorgonzola Sweet and Savory Crepes

Pear and Gorgonzola Sweet and Savory Crepes are a delicious Valentine's Day treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 ripe pear, peeled and sliced
  • 1/2 cup gorgonzola cheese, crumbled
  • 1 tablespoon honey

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs and milk.
  3. Add the melted butter to the egg mixture and whisk until combined.
  4. Gradually add the dry ingredients to the egg mixture and whisk until smooth.
  5. Heat a small non-stick pan over medium heat and pour in a small amount of batter.
  6. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes.
  7. Loosen the crepe with a spatula and flip it over.
  8. Arrange a few slices of pear on one half of the crepe and top with crumbled gorgonzola cheese.
  9. Drizzle with honey and fold the crepe in half to serve.
  10. Repeat the process with the remaining batter and filling ingredients.

21. Bacon and Egg Breakfast Crepes

Savory crepes filled with bacon and egg for a delicious breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 6 slices of bacon
  • 6 eggs
  • Shredded cheese, optional

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs and milk.
  3. Add the melted butter to the egg mixture and whisk until combined.
  4. Gradually add the dry ingredients to the egg mixture and whisk until smooth.
  5. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  6. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  7. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  8. Repeat the process until all the batter is used up, making about 6 crepes.
  9. Cook the bacon in a separate pan until crispy, then set aside.
  10. Fry the eggs in the same pan as the bacon, seasoning with salt and pepper to taste.
  11. Assemble the crepes by placing a few pieces of bacon and a fried egg in the center of each crepe.
  12. Add shredded cheese if desired and fold the crepe in half to serve.

22. Chocolate Chip and Hazelnut Crepes

Delicate crepes filled with chocolate chips and hazelnut.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup chocolate chips
  • 1/4 cup hazelnut spread
  • 1/4 cup chopped hazelnuts

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Spread a tablespoon of hazelnut spread down the center of the crepe.
  8. Sprinkle chocolate chips and chopped hazelnuts over the hazelnut spread.
  9. Fold the crepe in half over the filling and cook for another minute.
  10. Serve warm and enjoy.

23. Roasted Vegetable and Hummus Crepes

Savory crepes filled with roasted vegetables and creamy hummus.

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup hummus
  • 1 cup mixed roasted vegetables
  • Fresh parsley, chopped

Instructions

  1. In a large mixing bowl, whisk together flour, eggs, milk, water, and salt.
  2. Add melted butter and mix until smooth.
  3. Heat a small non-stick pan over medium heat and pour a small amount of batter.
  4. Tilt the pan to evenly coat the bottom and cook until the bottom is light brown.
  5. Loosen the crepe with a spatula and flip it over.
  6. Spread a tablespoon of hummus on the crepe and top with roasted vegetables.
  7. Fold the crepe in half and cook for another minute.
  8. Serve hot, garnished with chopped parsley.

24. Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes are a decadent dish perfect for Valentine's Day.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 pound boneless, skinless chicken breast
  • 1 cup mixed mushrooms
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, whisk together the eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour in a small amount of the batter, tilting to evenly coat the bottom.
  5. Cook the crepe for 1-2 minutes, until the bottom is lightly browned, then flip and cook the other side.
  6. Repeat the process until all the batter is used, making about 8-10 crepes.
  7. In a large skillet, sauté the chicken and mushrooms in a little bit of oil until the chicken is cooked through and the mushrooms are tender.
  8. Add the garlic, heavy cream, and thyme to the skillet and stir to combine.
  9. Season the mixture with salt and pepper to taste.
  10. To assemble the crepes, lay a crepe flat and spoon some of the chicken and mushroom mixture down the center.
  11. Roll the crepe up tightly and repeat with the remaining crepes and filling.
  12. Serve the crepes hot, garnished with fresh herbs if desired.

25. Apricot and Pistachio Crepes

Delicate crepes filled with sweet apricot and crunchy pistachio.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup apricot jam
  • 1/4 cup chopped pistachios
  • 1 tablespoon honey
  • 1 tablespoon grated orange zest

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. Spread a layer of apricot jam on each crepe, leaving a small border around the edges.
  9. Sprinkle chopped pistachios over the jam and drizzle with honey.
  10. Roll up the crepes tightly and slice in half, serving with additional pistachios and orange zest if desired.

26. Shrimp and Pesto Savory Crepes

Savory crepes filled with shrimp and pesto for a romantic dinner.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked shrimp
  • Fresh parsley, chopped

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a small bowl, mix together pesto, Parmesan cheese, and cooked shrimp.
  9. Spoon about 1 tablespoon of the shrimp and pesto mixture onto the center of each crepe.
  10. Fold the crepe in half and then in half again to form a triangle, serving hot and garnished with chopped parsley.

27. Caramelized Banana and Pecan Crepes

Sweet crepes filled with caramelized bananas and pecans.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 2 ripe bananas, sliced
  • 1/4 cup pecans, chopped
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add dry ingredients to wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. In a separate pan, melt 1 tablespoon of butter over medium heat and add sliced bananas.
  8. Cook bananas for 2-3 minutes, until caramelized, then add chopped pecans and cook for another minute.
  9. Add brown sugar to the pan and stir to combine.
  10. Fill cooked crepes with caramelized banana and pecan mixture and serve warm.

28. Cherry and Almond Cream Crepes

Delicate French crepes filled with cherry and almond cream.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 1 cup cherry jam
  • 1/2 cup almond cream
  • 1/4 cup sliced almonds
  • 1/4 cup confectioners' sugar

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, whisk together eggs, milk, and melted butter.
  3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
  5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
  6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
  7. Repeat the process until all the batter is used up, making about 8-10 crepes.
  8. In a small bowl, mix together cherry jam and almond cream.
  9. Spread a tablespoon of the cherry and almond cream mixture onto each crepe.
  10. Roll up the crepes and place them on a serving plate.
  11. Sprinkle with sliced almonds and confectioners' sugar.
  12. Serve warm and enjoy.

Conclusion

You'll wrap your loved one in a warm hug of flavors with these crepes, a delicate symbol of love's tender layers. Each bite unfolds like a rose, revealing sweet and savory petals that dance on your taste buds, leaving a lasting impression of a Valentine's Day to cherish, a delicious token of your love.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
Related Articles from the same category:
This is a blog for Travellers & Travel Lovers
Copyright 2023 - All Rights Reserved.
crossmenu