Sweet Fillings

• Sweet crepes served as a snack or as a dessert are popular in France. The simplest filling is sugar, which is sprinkled over the surface of the warm before folding into a quarter circle and serving. A squeeze of fresh lemon juice is sometimes added for extra zing. Chocolate spread, sometimes paired with sliced banana, is popular as are different flavors of jelly. More sophisticated sweet fillings can also be made using sautéed or poached fruits such as apples and pears, flavored with cinnamon and served with vanilla ice-cream.

Savory Fillings

• Savory ingredients make for a more filling crepe which can be eaten as a light meal with a side salad. Grated emmental is the most basic savory option sometimes served with sautéed mushrooms, but spicy goat cheeses or Roquefort add a more sophisticated flavor. Cubes of cooked meats, usually ham, mixed with melted cheese is a classic combination as well, while tomato and mozzarella, inspired by the classic pizza topping, has become a popular choice.

Crepes Suzette

• Crepes Suzette is a classic flambéed dessert dish that takes a little more skill and preparation to get right. Over a gentle heat melt 1 oz.of butter in a pan then add 2 ozs. of granulated sugar. When the sugar has completely dissolved add another 1 oz. of butter, the juice of two oranges and three tablespoons of Cointreau. Pour the sauce over your waiting crepe. Very quickly, warm two tablespoons of brandy, pour over the crepe and orange sauce, and light with a flame.

Anything Goes

• French crepes are so flexible that almost anything goes well with them so don't be afraid to experiment with your own favorite food combinations. Classic combinations that work well in other foods will probably work well in a crepe. Try smoked salmon with cream cheese for example, or bacon and maple syrup.