Recipe Ideas

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  Fluffy Chocolate Crêpe Cake

  Indulge in a unique twist on the classic Crêpe cake with this Fluffy Chocolate Crêpe Cake. What sets it apart is the incredibly light and airy texture of the crêpes, achieved by beating egg whites and folding them into the batter. While cooking crêpes soufflé may require a bit more time and effort, the end result is absolutely worth it!

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  Crêpes Suzette

  Crêpes Suzette is a classic French dessert that has been enjoyed for over a century. It is said to have originated in the late 19th century, when a young waiter accidentally set fire to a dish of crêpes he was preparing for the Prince of Wales' entourage. The quick-thinking chef who came to his rescue managed to turn the mistake into a delicious dessert by adding sugar, butter, orange juice, and Grand Marnier to the pan, creating a caramelized sauce that he poured over the crêpes. The dish was named after the young prince's companion, Suzette, and became an instant hit among French aristocrats and high society. Today, Crêpes Suzette is still considered a luxurious and elegant dessert, often served in fine dining restaurants and special occasions around the world.
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  Cherry & Cream Crêpe Cups

  If you're looking for a delightful treat to serve at your next party, our mini Cherry & Cream Crêpe Cups are an excellent choice, particularly for events where food is passed around on trays. These crêpe cups have a crunchy texture and are sturdy enough to hold a creamy or mousse-based filling without becoming soggy, especially if you assemble them at the last minute. While Amarena Cherries are an excellent ingredient for this recipe, feel free to use any seasonal fruits of your choice, such as blueberries, kiwi, or mango.
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  Crêpe lasagna with goat cheese and Bolognese

  Introducing a unique and indulgent twist on a classic Italian favorite - Goat Cheese Bolognese Crêpe Lasagna made with the Gluten-Free Flipcrêpes Buckwheat-Millet crêpe mix. This decadent dish combines layers of savory Bolognese sauce, creamy goat cheese, and delicate crepes made with the finest gluten-free ingredients.
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  Frangipane Crêpes

  Despite its association with fancy pastry chefs, Frangipane is actually one of the simplest and most versatile recipes in a chef's toolkit. This delectable ingredient can be used in numerous ways, beyond just tarts, and it pairs particularly well with fall fruits such as pears, as well as stone fruits like cherries and apricots.
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  La complète on buckwheat galette

  Definitely on of the most popular galette in France is, La Complète which consist of grated Emmental cheese, a slice of ham, and an egg cooked on top.
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  Goat cheese & Honey Crêpe Samosas

  These crêpe samosas are not only elegant, but also perfect for sharing as appetizers or serving at receptions. With the ability to customize the fillings and flavors of the crêpes, these samosas can even be adapted to include sweet dessert fillings.

  Additionally, feel free to experiment with different toppings. For example, cheeses with bold flavors like blues, Brie de Meaux, or Reblochon can take these crêpe samosas to the next level of deliciousness.

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  Ham and Herb Cheese Crêpe Maki Rolls

  Ham and cream cheese crêpe maki rolls are a delicious and easy-to-make appetizer that will impress your guests. These rolls are made by filling crêpes with ham and cream cheese, then rolling them up tightly and slicing them into bite-sized pieces. The creamy and savory flavors of the filling pair perfectly with the soft and delicate texture of the crêpes, making for a delightful taste and texture combination. Plus, these rolls are great for sharing and can be served either hot or cold, making them a versatile addition to any party or gathering.
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  French Sweet Froment Crêpes

  Froment is the name the French gave to flour made from soft-wheat. Most flour you will find in your local supermarket contains hard wheat. For those who are proficient for baking or pasta/pizza making, you should be familiar with the soft wheat "00" Italian flour or the French T45, T55 or T65 types. We recommend using Soft wheat flour for making crêpes, as it will make a difference.

  In France, but especially in Brittany, every family has a recipe for crêpes which was passed on from Mamie (grand-mother), or other friends and family. 

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  Traditional Galettes de Sarrasin

  The original Galettes de Blé Noir does not contain eggs or milk and are gluten free and vegan.

  Note: if your cast iron pan or Billiq are not well-seasoned, the Galettes may stick. Adding egg(s) to your batter.

  Tip: To decrease the resting time down to 6h max, add 1/2 oz of honey when starting the mixing process. Honey will help with the fermentation process, decreasing the rest time. Do not add too much as it will make the galettes stick to the billiq.

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  Ficelles Picarde (crêpes gratin)

  Ficelle picarde is a dish of Picardy, northern France, consisting of a savory crêpe stuffed with Gruyère cheese, mushrooms, and ham.

  Though now considered a classic Picardy dish, its origins appear based in  l'hôtel du Commerce, in Amiens-France, where chef, Marcel Lefèvre, created it in 1950 during a local fair. Some stories also state the dish originated in the era of Louis XIV.

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  Crispy crab crêpe shell

  Baking crêpes into various sizes & shapes and use them as a hard edible shell to carry food is a brilliant idea and can be used in all types of settings.