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Parisian Crepes

Garnished Parisian crepes on serving plates

Make your own Parisian crepes and enjoy the best crepes in Paris without leaving your home. Then, garnish them with savory or sweet toppings.



For garnish:

  • 2 tablespoons (30 ml) olive oil 
  • 1 shallot
  • 10.6 oz. (300 g) champignons
  • 1 pinch of salt
  • black pepper to taste
  • 6 slices of cooked ham
  • 3.5 oz. (100 g) grated Emmenthal cheese

*If needed, please refer to Baking Conversion Charts.


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

  2. 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.

  3. Place a slice of ham, grated cheese, and mushrooms in the center of the crêpe and roll it. Or garnish 1/2 of each crepe, cover with another half and fold again, making a triangle shape. Serve immediately.

  4. 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. 


  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.


Keywords: Parisian crepes



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