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Parisian Crepes

Garnished Parisian crepes on serving plates.

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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.





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