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What is the best type of crepe?

Hey everyone,

I'm planning a brunch party for my friends and I'd like to serve some crepes. However, I'm not sure what type of crepes to make. I've had both savory and sweet crepes before, but I'm not sure which type is more popular or which tastes better.

I'd love to hear from others about their favorite type of crepe and any tips or tricks for making them. Should I make a savory crepe with cheese and spinach or a sweet crepe with Nutella and fresh berries? Or maybe a mix of both?

Thanks in advance for your suggestions!

All Replies


Hi there!

When it comes to crepes, I'm a big fan of sweet ones over savory ones. My all-time favorite is a classic crepe filled with Nutella, sliced strawberries, and chopped hazelnuts. The combination of the chocolatey Nutella with the sweet and tart strawberries is absolutely divine.

Another sweet crepe that I love is one filled with caramelized apples and a sprinkle of cinnamon. It's the perfect autumnal indulgence that's guaranteed to make your taste buds dance with joy.

One major tip I have for anyone making crepes is to let the batter rest for at least 30 minutes before using it. This resting time will allow the gluten in the batter to relax, resulting in a more tender crepe texture.

Additionally, I suggest investing in a good quality crepe pan. A sturdy and well-built pan will distribute heat evenly and prevent the crepes from sticking to the surface.

I hope my suggestions have inspired you to create some delicious sweet crepes that you and your friends will love. Have fun!


Hey there,

When it comes to crepes, I love experimenting with different flavors and combinations. One of my all-time favorites is a crepe filled with sautéed garlic mushrooms, spinach, and mozzarella cheese. It's a perfect option for a hearty and savory brunch.

Another savory crepe that I enjoy is one filled with smoked salmon, cream cheese, and chopped chives. The flavors are just phenomenal, and it's a great way to impress guests.

One tip for making savory crepes is to add some herbs or spices to the batter to infuse more flavor. A pinch of thyme or rosemary can go a long way in enhancing the overall taste.

For the best results, I suggest using a non-stick pan that's well-oiled for a crispier and less greasy texture.

I hope this helps, and happy crepe-making!


Hi everyone,

I'm a huge fan of crepes, and I love making sweet crepes at home. I often make caramelized banana crepes with a drizzle of warm caramel sauce. The gooey caramel and sweet bananas are a match made in heaven.

Another sweet crepe that I enjoy making is a crepe filled with lemon curd and fresh berries. The tanginess of the lemon curd is balanced perfectly by the sweetness of the berries.

One tip I have for crepe-making is to use a blender or food processor to mix the batter. Blending the ingredients together ensures that the batter is smooth and consistent, resulting in crepes that are a perfect texture.

I also recommend using a flat spatula to flip the crepes. It's easier to control the crepe and ensure that it doesn't break while flipping.

I hope my suggestions help you create some delicious sweet crepes, and happy brunching!


Hey there,

Personally, I prefer sweet crepes over savory ones. My go-to crepe is one with Nutella, sliced bananas, and a dusting of powdered sugar. It's always a crowd-pleaser.

However, if you're looking to serve a mix of savory and sweet crepes, I suggest making a classic ham and cheese crepe for the savory option. You could even add some sautéed mushrooms or onions for added flavor.

When it comes to making crepes, my biggest tip is to make sure your pan is hot enough before pouring in the batter. And don't be afraid to experiment with different fillings and toppings - the possibilities are endless!

Hope this helps!


Hello there,

I am a big fan of crepes, and I prefer savory crepes to sweet ones. There's nothing better than a crepe filled with sautéed mushrooms, spinach, and feta cheese. It's a great way to have a healthy and flavorful breakfast.

Another savory crepe option that I love is a breakfast crepe with scrambled eggs, bacon, and cheese. It's a perfect way to start the day with a protein-rich meal that keeps you full until lunchtime.

When it comes to making crepes, it's essential to get the right thickness of the batter. I usually aim for a thin and even consistency, which requires a certain level of wrist movement when pouring the batter onto the heated crepe pan. It takes time to perfect, but once achieved, your crepes will turn out beautifully every time.

Hope this helps you with your brunch party plans!


Hey all,

I'm a fan of both sweet and savory crepes, but lately, I've been obsessed with dessert crepes. One of my favorites is a crepe filled with fresh strawberries and whipped cream. It's a classic combo, but it always hits the spot.

Another sweet crepe option that I love is one filled with sliced peaches and a drizzle of honey. It's a simple yet delicious way to enjoy the sweet taste of summer.

When it comes to making crepes, I like to add a little bit of vanilla extract to the batter to give it some extra flavor. And if you're not confident with your flipping skills, you can always use a spatula to turn the crepe over instead of flipping it in the air.

No matter what type of crepe you decide to make, it's essential to have fun while doing it. Don't be too hard on yourself if it takes a few tries to get it right - practice makes perfect!

Hope this helps add some inspiration to your brunch party menu!



I must say that both savory and sweet crepes have a special place in my heart, but if I had to choose, I would go for the savory ones. One of my favorite crepes is a ham and cheese crepe, and I always add some tomato and lettuce to balance the flavors.

If you're looking for another savory option, you might want to try one filled with mushrooms, spinach, and goat cheese. It's a classic combination that hits the spot anytime.

My biggest tip for making crepes is never to rush the cooking process. You need to give the crepes time to brown on each side, but at the same time, you don't want to overcook them. I also suggest using a non-stick pan to avoid any sticking issues.

Remember to have fun in the kitchen, and don't be afraid to experiment with different fillings and sauces. With crepes, the possibilities are virtually endless, and you can let your creative juices run wild.

Good luck with your brunch party!

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