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100 Years of Le Creuset: Crêpe Recipes to Savor and Share
Mastering the crêpe? It’s part technique, part attitude and now, part collector’s moment, thanks to the Le Creuset 100 Crêpe Pan.
Because here’s the thing about crêpes—once you start making them, they take over. One sweet turns into two savory. A drizzle of lemon and sugar becomes a spread of smoked salmon, crème fraiche and chives. Suddenly, it’s brunch for dinner, and every topping in the fridge feels like fair game.
Check below for crêpe recipes that only taste this good in Le Creuset.
Raise a spatula to 100 years of French culinary magic. From brunch to dessert, celebrate Le Creuset’s centennial with crêpes that feel timeless—just like the pan behind them.
Classic Crêpes
Flour, eggs, milk, butter. That’s it.
Swirl the batter, flip it just right and you’ve got a crêpe that’s golden, delicate and endlessly adaptable. Berries and cream? Yes. Gruyere and herbs? Also, yes.
Crêpes Suzette
The crêpe that lights up the room.
This French classic brings just the right mix of sweet, citrusy and flavor (with a hint of something special thanks to a splash of liqueur).
Mixed Summer Berry and Ricotta-Filled Crêpes
This is your fruity, fluffy moment.
Soft, tender layers wrapped around creamy ricotta and bursting with fresh summer berries—it’s everything you want on a slow morning or an impromptu brunch.
Get the Mixed Summer Berry and Ricotta-Filled Crêpes recipe!
Caramelized Pear Crêpes
Cooked slowly in butter and brown sugar, the pears turn soft, jammy and just sweet enough to steal the spotlight. Tucked inside warm crêpes and finished with a dusting of sugar or a dollop of cream.
Want a little crunch? Sprinkle chopped nuts on top!
Savory Crêpe Pockets
All the brunch vibes, none of the mess.
Think crisp-edged crêpes folded around smoky bacon, melty cheese and soft scrambled eggs—tucked into a golden triangle you can eat with one hand. Breakfast multitasking at its finest.
Buckwheat Crêpes
Earthy, nutty and naturally gluten-free.
Fill them with eggs, cheese or whatever’s left in the fridge. They’re rustic, reliable and made for slow mornings or casual dinners.
Buckwheat Crêpes with Sauteed Apples and Gruyere Cheese
This one’s brunch, lunch or both.
The buckwheat base gives it depth, while the sauteed apples add a hint of sweetness that plays beautifully off the cheese.
Get the Buckwheat Crêpes with Sauteed Apples and Gruyere Cheese recipe!
Crispy Indian Crêpes
Crisp outside, cozy inside.
Made from a fermented batter of rice and lentils, they’re naturally gluten-free and full of flavor on their own—paper-thin, golden and rooted in South Indian tradition.
Get the Crispy Indian Crêpes recipe!
Raise a spatula to 100 years of French culinary magic. From brunch to dessert, celebrate Le Creuset’s centennial with crêpes that feel timeless—just like the pan behind them.
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