From Fine Cooking Magazine

I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You'll need some waxed paper for stacking the finished crepes.

Basic Crepe Recipe

From Parents

These thin crepes are great for breakfast or even dessert. Fill them with peanut butter, jam, or cream cheese.

Crazy Crepes

From Better Homes and Gardens

Spinach and chicken mixed with mushroom-cheddar sauce make the filling for these elegant crepes that are topped with more sauce before baking.

Chicken and Spinach Crepes

From Midwest Living

Crepes form the shell for this baked egg, bacon, and cheese dish. Serve it for brunch or lunch.

Breakfast Crepe Cups

From Better Homes and Gardens

A ham and cheese omelet rolled in a crepe makes a filling breakfast. Perfect for brunch, too.

Omelet Crepes

From Better Homes and Gardens

Crepe recipes are back. A French import, they realized great popularity in the United States during the 1970s and still epitomize elegance in desserts.

Almond Cream Crepes

From Food & Wine

To give his crepes a subtle, nutty flavor, Mike Price browns the butter for his batter. "Any jam will go with hazelnuts and chocolate," the chef says. "You can't screw that up."

Brown-Butter Crepes with Nutella and Jam

From Pace Salsa & Picante

These kicked-up, savory crepes are perfect for brunch or supper. What makes them even better is that the crepes can be made earlier in the day and refrigerated - when you're ready to serve, just fill and heat.

Ham Spinach Fiesta Crepes

From Better Homes and Gardens

Flat crepes take on an added dimension when turned into small, chicken-filled packets called "purses."

Chicken-Filled Crepe Party Purses

From Better Homes and Gardens

Take a shortcut with this fruit-sauced dessert by substituting purchased, ready-to-use crepes from the produce or refrigerated section of your grocery store.

Pineapple-Orange Crepes

From Vegetarian Times

This savory crepe recipe can be used with your choice of fillings. The blue cheese and walnut combination shines when paired with a dry white or rose.

Blue Cheese Buckwheat Crepes

From Food & Wine

Pastry chef Nicole Krasinski adds sherry vinegar to make a tangy caramel sauce, which she drizzles over peach wedges and buttery-crisp crepes. Apricots would also work here.

Cornmeal Crepes with Peaches and Caramel

From Food & Wine

These crepes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce

From Food & Wine

Austin's Flip Happy food truck uses giant crepes like tortillas, filling them with savory stuffings like juicy pulled pork and caramelized onions, or smoked salmon and tangy cream cheese blended with lemon, dill, and capers.

Smoked Salmon and Cream Cheese Crepes

From Family Circle

Since making the mocha crepes is the most time consuming step in this dessert recipe, you may want to use the make-ahead directions. To show off the white chocolate filling, serve the crepes on a pool of the raspberry sauce.

Mocha Crepes With White Chocolate Ganache

From Vegetarian Times

The key to these crepes is having your pan at the right temperature too high and the crepes will burn; too low and they'll never brown.

Cornmeal Crepes

From Midwest Living

These tender, thin pancakes are easy to mix and cook. Serve them with sweet or savory fillings and toppings. Our apple filling makes these perfect for dessert.

Caramel Apple Crepes

From The Food Channel

These delicate and delectable crepes would be a welcome delight whether served for breakfast, brunch or as a dessert.

Rum Raisin Crepes

From Midwest Living

These elegant thin dessert pancakes are topped with a creamy custard sauce. Garnish with whipped cream and chocolate curls.

Chocolate Crepes with Nutmeg Vanilla Sauce

From Midwest Living

Try sage, basil, or mint to add a new taste to delicate crepes. Fill them with fruit, yogurt, and granola, then serve for dessert or at a brunch.

Fruit-and-Herb Crepes

From Better Homes and Gardens

Similar to crepes, blintzes are wrapped around a filling. After filling the pancakes, they're sauteed in melted butter and served with strawberries and sour cream.

Cheese Blintzes

From Family Circle

Imitation crab meat makes these crepes easy-on-the budget while your microwave and packaged refrigerated crepes make them quick and easy to assemble.

Seafood Cannelloni

From Betty Crocker

The classic thin pancake is made extra-easy with Bisquick® mix. The veggie filling and cheese make these crepes perfect fare for breakfast, lunch or dinner.

Cheesy Vegetable Crepes

From Diabetic Living

Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.

Chocolate Crepes with Banana-Pecan Topping

From Diabetic Living

Creme de cassis is a liqueur with a delicate black currant flavor.

Grape Crepes