Parisian Crepes, or The Best Crepes in Paris

Want to learn about the art of Parisian crepes without leaving your home? You might be thinking to yourself, "Why not?" So if you are wondering about how to make the best crepes in Paris, read on.

If you have ever eaten French crepes, then the existence of Parisian-style crepes might seem kind of weird.

They are different than their French counterpart. The critical difference lies in the filling that matters the most.

Parisian crepes or crêpes à la Parisienne are still French crepes, but they primarily represent savory crepes garnished with ham, Paris mushrooms, and grated Emmenthal cheese.

A sweet and nutty combination, the banana Nutella crepe is the top among Parisian street vendor crêpes, a pick for those looking to indulge in something sweet and unique.

Still, savory crepes in Paris are classic; sometimes, lettuce, tomato, pickle, and mayonnaise are added to make the crepe filling fancier.

Parisian crepes are served in each Paris creperie. For a quick crepe fix any time of day, you should visit one of the crepe stands located in the streets of Paris.

The most delicious crepes in the city come from these two places. You can get crêpes de froment (means wheat crepes) with different savory fillings.

There are also other options like a real galette de sarrasin or buckwheat pancake made with buckwheat flour and salade aux crêpes which means salad with crepes.

But also, some creperies offer crepes with sweet ingredients, onion soup, green salads, sandwiches (Croque Monsieur and Croque Mademoiselle), and hard ciders.

If you ever find yourself in the French capital, be sure to visit one of the best crêperies near either the Eiffel Tower or Champs Elysées. These sites are not only interesting but also delicious.

So, why not take your crepe experience to the next level now? Here is an introduction to crepes de Paris.

Jump to:

• Why you should try this recipe
• Ingredients
• How to make Parisian crepes
• Recipe variations
• Equipment
• Storage instructions
• Expert tips
• FAQ
• Love crepes? Try these next!
• Recipe card
• Comments

Why you should try this recipe

The most amazing crepes you will ever taste, made with a few simple ingredients.

Parisian-style crepes can be savory or sweet; they are elegant and perfect for any occasion.

Salty crêpes make a savory meal; sweet crepes make a famous french dessert.

If you are looking for the perfect finger food at your next party, crepes are an easy and affordable solution.

Crepe bars offer a variety of flavors, including Parisian crepes with their savory filling.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepes ingredients.

French crepes: follow the foolproof recipe to make French crepes. The recipe makes about 16 crepes; you can scale down the recipe to make twice less.

Mushrooms: the authentic Parisian crepes recipe calls for Parisian button mushrooms or champignon de Paris in French. Simply use champignons or shiitakes available in your grocery store.

Ham: use thin slices of turkey, pork, or truffled ham.

Shallot: to make your crepes authentic, use shallot or replace it with a more pungent onion.

Emmenthal cheese: use grated or thinly sliced Emmenthal cheese, or replace it with Gruyere or Comte cheese.

Salt and pepper are essential to make the savory mushroom filling.

Olive oil: is used to brown shallot and cook mushrooms. You can replace it with butter if desired.

How to make Parisian crepes

Follow the recipe for French crepes to make savory-style crepes.

To make the garnish, cut off the stems of the mushrooms, wash and brush them, and cut them into pieces or strips. Let them dry on a paper towel.

Peel the shallot, and chop it finely. Heat a frying pan with olive oil, and brown the shallot for a minute.

Then add mushrooms and sauté them over medium-high heat for about 5-10 minutes until the vegetation water is almost absorbed. Season with salt and pepper.

Place a slice of ham, grated cheese, and mushrooms in the center of the crêpe and roll it.

Or garnish ½ of each crepe, cover with another half and fold again, making a triangle shape. Serve immediately.

If serving later, reheat crepes in the oven at 355 degrees F/180 degrees C for a few minutes.

Serve Parisian crepes hot with a dollop of whipped heavy cream (optional) and green salad.

Recipe variations

The best crepe recipe is a simple and delicious breakfast option that can be customized to your taste.

To make it more interesting, add some spices like ground nutmeg and ground black pepper while making the crepe batter.

The savory crepe filling is a perfect addition to your breakfast meal. You will be using ham for this recipe, but you can replace it with the diced smoked bacon cooked with mushrooms and shallot.

To bring some color and flavor, try to add sauteed baby spinach or fresh arugula while you garnish crepes.

Other crepe salé combinations include:

• goat cheese, onion confit, caramelized apples, baby spinach, nuts, and honey;
• smoked sausage Andouille, caramelized apples, Comte cheese, mustard cream, and honey;
• smoked salmon with sauce Tzatziki;
• grilled bacon with onion confit, pickled cucumber, and Morbier cheese;
• ham with Burrata cheese, onion confit, dried tomatoes, and baby spinach;
• and others.

Sweet crêpes' toppings include:

• butter, brown sugar, and lime or lemon;
• Nutella hazelnut spread,
• homemade jam,
• salted butter caramel,
• melted dark chocolate and hazelnuts;
• caramelized apples with whipped cream;
• pears with dark chocolate, vanilla ice cream, and caramelized almonds;
• honey,
• chestnut cream,
• fresh fruit,
• maple syrup,
• various ice creams,
• and others.

Equipment

To make a traditional crepe recipe, you need a mixing bowl with a hand whisk or a blender.

Then use a chef's classic crepe pan or non-stick pan and a flexible turner to cook crepes.

If you want to experience 12-inch crepes, like crepes in Paris, invest in a crepe maker or large crepe pan.

But the best pan in the market is a nonstick crepe pan from Le Creuset that is PFOA-free.

With a toughened nonstick coating, it will never peel or flake, no matter how many times you use it.

For the garnish, all you need is a frying pan and a wooden spatula. Not much, right?

With these few essentials at hand, it is easy enough that even kids can make crepes.

Storage instructions

Crepes with savory and sweet fillings are best served on the day of making.

But you can keep the unfilled crepes for up to two days in the fridge. Place wax paper or parchment paper between each crepe and wrap the whole stack with plastic film.

If you double wrap the stack of crepes with cling film and aluminum foil, you can freeze your crepes for up to 2 months.

Let the crepes stay at room temperature for a couple of hours to thaw. Then, to reheat the thawed crepes, bring them in the microwave at high at 20-30 seconds intervals.

Expert tips

1. The key to being able to wrap the filling is making a thin crepe. So, make sure to make a liquid and smooth batter.
2. The important thing is to pour it into the center of the hot skillet to obtain a thin layer of the batter.
3. Cook over medium-high heat until slightly color the crepe.

FAQ

Love crepes? Try these next!

Crepes are a cultural tradition in France, where a crêpe day - La Chandeleur - is celebrated on February 2nd.

French people also cook crepes on Mardi gras, but many generally eat crepes all year long.

But why not make crepes more often, for example, each Sunday morning? So grab your favorite crepe recipe now!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.