Thanks to their versatility, crêpes can be eaten in various ways. They’re just as tasty for dessert as they are as a main course. Here are a few ways to enjoy crêpes all day long, from morning to evening, including cocktail hour.
FOR BREAKFAST
Crêpes benedict
Eggs benedict are a breakfast and brunch staple. Why not transform this delicious classic by swapping your traditional English muffins for crêpes folded over into triangles, topped with slices of ham and covered with Hollandaise sauce.
Flour suggestion: For a more balanced version, use whole-wheat flour.
As apple turnovers
The sweetness and light acidity of apples pairs perfectly with delicate crêpes. For this stuffing, simply cook apple slices in butter for a few minutes and add a drizzle of maple syrup as they start to turn golden. Serve on crêpes, rolled up burrito-style.
Flour suggestion: All-purpose wheat flour is what gives these crêpes their soft texture.
FOR COCKTAIL HOUR
As a gourmet duo
Cocktail hour would be remiss without crackers. Bring something new to the table by swapping out the crackers with crêpes served with a Greek yogurt or sour cream dip.
Flour suggestion: Corn flour is best for making crispy, delicious crêpes.
As blini rolls
Smoked salmon blini are also a cocktail hour favourite. For this recipe, we suggest replacing the blini with crêpes topped with crème fraîche, smoked salmon, and fine herbs.
Flour suggestion: All-purpose wheat flour works best for blini rolls.
FOR DINNER
As cheese sandwiches
Crêpes are also great for those busy weeknight dinners. In a pan, top your crêpe with shredded gruyere cheese, white ham, and fresh spinach. Close it up and cook a few minutes. Cut into triangles and enjoy this most delicious sandwich!
Flour suggestion: Buckwheat or rye flour is perfect for these crêpes.
With a seafood feast
If you really want to get off the beaten path, give your crêpes a festive look by topping them with seafood! Scallops, mussels, or shrimp, just use whatever you have on hand. Anything goes! First, cook them in a pan and add them to a bechamel sauce. Next, roll them up in a crêpe.
Flour suggestion: Given its more dense texture, buckwheat flour is ideal for these crêpes.
FOR DESSERT
As a crêpe Suzette
This French dessert has long been a favourite on this side of the Atlantic. Made with a caramelized sugar, orange juice, and Grand Marnier liqueur sauce, the crêpe Suzette is a sure-fire way to impress your guests! For a true showstopper, heat the orange liqueur in a pan, and flambé it using a long matchstick. Pour the sauce over the crêpes.
Flour suggestion: This recipe is usually prepared with all-purpose flour.
As a simple cake
There are so many ways to make this decadent dessert, which is sure to satisfy anyone with a sweet tooth! It is made with layer upon layer of crêpes, each covered with sauce. For a truly divine treat, we suggest using dulce de leche sauce.
Flour suggestion: Opt for wheat pastry flour for a softer result.
