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Spring Crepes - Learn how to make crepes with our easy recipes and tips!

It's time to say au revoir to winter foods and welcome the light, fresh and zesty flavors of spring and summer!

Crêpes are an excellent example of how simple foods can be modified into spring celebrations with fresh vegetables and zesty toppings.

Essentially extra thin pancakes made with a flour and eggs-based batter (Check out the recipes below for examples) crêpes are a world-renowned French dish that can be folded and filled with almost anything,

Crêpes originated in northwest France and have always been served in a wide variety of ways in their native country. They can be unadorned or served with fillings ranging from single ingredients to wildly elaborate, savory and creative concoctions. And of course, cheese can enhance any crêpe!

Ideally, crêpes should be served fluffy, evenly cooked and slightly crisp (to taste, of course).

Quick spring crepe: Asparagus is in season and provides a fresh, healthy ingredient that can really shine inside crêpes. The best part? Asparagus tastes fantastic with a variety of cheeses.

Try grilled asparagus with a white wine and dill sauce. For a fantastic flavor ensemble, add a bit of goat cheese, Ile de France brie or the Ile de France Normandie camembert cheese either inside the crepes or as a side.

Another great option is steaming some asparagus along with assorted mixed veggies and adding a simple hollandaise sauce. Adding some grated Etorki, Comté or Fol Epi cheese to the hollandaise sauce is a simple step that produces a uniquely flavorful combination that is perfect for crêpes.

Check out more great crêpes recipes below!

Make crepes easily with these tips!

  • Heat the pan slowly so heat is evenly distributed and the crepes are evenly cooked.
  • Don't worry about making them super thin at first – crepes don't necessarily have to be.
  • Refrigerate the filling for about one hour before cooking the crepes.
  • If wrapping other ingredients inside the crepes, let crepes cool first so they're less likely to break.
  • Use a pastry brush to oil the pan to ensure an ultra-thin coating that will make sure the crepes don't stick but won't get saturated with oil.
  • Cook each side of the crepe for about 45 seconds, loosening with a spatula. Gently flip the crepe and cook for another 45 seconds. Use the spatula to loosen the crepe and transfer to a plate. Repeat to use up all the batter.
Crêpes with Red Pepper and Le Coutances

The soft texture of Le Coutances de Lion suits every gourmand's fancy: a simple pass in the microwave and the Le Coutances melts to perfect creaminess to top your vegetables, meats and crêpes. For a Christmas meal… or year round!

Herb Crèpes with Ile de France® Brie and Creamed Spinach with Carmelized Onions and Red Pepper Topping by Kathy Gunst

This recipe features light, delicate crèpes wrapped around lightly creamed spinach and thin slices of Brie. Caramelized onions and red peppers provide a festive topping. These crèpes can be made ahead of time, and warmed just before serving, making them an ideal holiday appetizer or meal. Don't be discouraged if the first crèpe sticks to the bottom of the skillet; the first crèpe almost never comes out well. The batter needs to sit for at least 30 minutes and up to 6 hours before cooking, so be sure to plan accordingly.