Breton Sweet Crêpes by Sherwin Faden

These crepes are authentic and remind me so much of time in La Bretagne (Brittany). They are so good that I never want to put anything on them. They are best prepared on a crepe griddle (Une Bilique). They will last a day or two and so I often prepare a double batch.

Sweet Apple Crepes by Kelsey Martin

NUTELLA AND BANANA CREPES by Linda Tay Esposito

Making a crepe is not as intimating as one would think. You can make these crepes for breakfast or as a snack. You can stuff the crepes with sweet or savory filling, or for the classic french crepe, some lemon juice and a sprinkle of sugar. Remember not to overmix the batter and letting the batter rest and you will be assured of a…

Crepes by Jann from PA

Better than pancakes. Fewer carbs and a little more protein. Fill with berries or any fruit (thicken with a little cornstarch, if desired). Or, use savory fillings, like bean dip or salsa. Very easy and versatile. Can be frozen.

Breakfast Crepes by Jeremiah Pattison