The common feature of all crêpes is that they are very thin because they are made from a batter without rising agents such as yeast, baking powder, or bicarbonate of soda.

Although the word "crêpes" is of French derivation, other nationalities throughout Europe have also enjoyed crêpes as part of their long time traditions. The Hungarians enjoy their "Palacsinta", the Russians their "Blini", the Italians their "Crespelle", and the Greeks their "Kreps".

Each nationality has contributed its own flavors, fillings, toppings, and presentation to the widely diverse recipes that make crêpes so uniquely varied and international.

Alamarra Professional Crêpe Mix makes the preparation of crêpes quick and easy. The following list of quick and easy crêpe fillings will get you started in making really delicious crêpes.

Nutella (Hazelnut chocolate)
Nutella and ricotta cheese
Nutella and honey and lemon juice.
Nutella and strawberry jam.
Nutella and apricot preserve.
Apricot preserve
Apricot preserve and ricotta cheese
Apricot preserve and honey and lemon juice
Ricotta cheese
Ricotta cheese and smoked salmon and dry dill
Apple butter
Apple butter and honey and lemon juice
Apple jelly
Apple jelly and ricotta cheese
Apple jelly and honey and lemon juice
Honey and lemon juice

The following four crêpe recipes are just a small sample of those that are available in books and on the internet. Please check out the websites for crêpe recipes on our resources page.

Four Recipes

For additional filling suggestions, please see our resources section for cookbooks and online information.

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