13 Creative Toppings That Will Elevate Your Crepes

Before you begin to slice strawberries and bananas for your crepes, you might want to take a look at your pantry or refrigerator for toppings that are more alluring or unusual. It's no doubt that common crepe garnishes are tasty (they are popular for a reason, after all). However, when you make crepes, you can work with their tame flavor to create new food combinations you otherwise wouldn't have tried. Typically, crepes have flour, eggs, and milk or water. Depending on the variation, some recipes call for salt and others for sugar, both in small amounts. Unlike pancakes, crepes don't have leavening agents – which is one reason why they're so thin.

However, their lack of thickness is what makes them so special, because you can roll or fold them since they're pliable. In other words, the garnish opportunities are endless because they can essentially be any texture or flavor. Whether you like breakfast crepes with a cup of coffee in the morning or you like to load them up in the afternoon with nourishing veggies and meat, there are topping ideas on this list that deserve your attention.

If you want a method to make monumental crepes, look no further than topping it with cooked artichoke and habanero pepper pieces. Specifically, the mouthfeel of artichoke hearts is the ultimate balance of meaty and soft. Meanwhile, when it comes to taste, their herbaceous qualities shine, primarily when you serve them with the fruity, yet hot, habanero peppers. To prepare the artichokes, you can steam, boil, bake, or even grill fresh ones. Canned artichoke hearts are pretty tender and already cooked, so you just need to heat them (if you accidentally overcook them, they are unpleasant to chew).

When it comes to the habaneros, there are many ways to prepare them. Though you can sauté or roast them, grilled habaneros are especially noteworthy. And when prepping the ingredients to make artichoke and habanero crepes, ensure that both ingredients are chopped into small enough pieces. Toss both of the ingredients together and season them to your liking before you place them on the thin pancakes.

Caramelized apples have a much deeper flavor than fresh or baked apple pieces, so they are incredible as a crepe topping. These apples go through a browning process that baked apples don't go through, which is why their taste is so sweet and prominent. While there's more than one way to make caramelized apple crepes, the quickest way is to cook the fruit with sugar, spices, and butter on the stovetop. It doesn't matter how the apples are chopped; diced or sliced work equally well. This sweet topping creates dessert-like crepes. Since the fruit turns darker the longer you cook it, they have a striking look.

You can use any apple you have, but somewhat firm varieties (such as granny smith or honey crisp) are solid options. These apples work better because they're not so delicate that they turn mushy when you cook them. This way, they still hold their shape and have a uniform look. Finally, when you make this topping, plan to serve it immediately to enjoy it before it cools. Although this topping has warm flavors and reminds you of autumn, it is suitable for any time of year — and its texture pairs perfectly with the tender crepes.

While many people use fresh fruit as a crepe garnish, mango often gets pushed to the back burner. However, its candied taste and vibrant hue make it an excellent way to create an unforgettable dish. If you've tried mango salsa, you might also know it works in savory applications as well — making it a very versatile topping for crepes. 

To employ mango as a crepe finish, use it as mango chutney, sauce, or just plain diced pieces; it all depends on the direction you want to take. Mango sauce is excellent for sweet crepes because you can drizzle it atop the thin pancakes. It's also a good option if you have other dry components that benefit from a saucy ingredient.

On the other hand, mango chutney supplies the crepes with a tangy undertone; it has mango chunks and a thick consistency that is a good match for chicken, pineapple, brie cheese, or fresh herbs. Place a spoonful of the yellow-orange condiment on top of the light crepe just before you enjoy it. Another option, if you want something quick, is to chop fresh mango into small-dice pieces, scatter them onto the crepe and sprinkle chili powder over it as an embellishment.

The marriage of sesame and chocolate creates a deliciously fascinating experience for your palate. These two elements play off one another, highlighting both sugary and bitter notes in the chocolate and earthy sesame. This occurs even more so when you use toasted sesame seeds which strengthens the flavor. You can also use sesame paste (which is created from toasted seeds, so it gives the same effect).

To use this combination as a crepe topping, utilize a crunchy element and a soft one. For instance, if you plan to use sesame paste, spread it atop the crepe, then sprinkle on chocolate chips that have a nice bite. In contrast, if you want smooth chocolate like ganache or chocolate dessert sauce, sprinkle on whole sesame seeds as the final garnish. Naturally, chocolate comes in other forms (like chocolate shavings, sprinkles, or melted chocolate), so it gives you elbow room to get creative. Whichever way you go about it, this is a unique pairing that gives crepes a special quality. If you use white sesame and dark chocolate, the opposing colors give the meal a dramatic look.

While you might think this is an odd combination from afar, Nutella and potato chips further confirm the age-old belief that sweet and salty foods taste unbelievably satisfying together. Aside from this pair's harmonious flavors, the ingredients have a pleasant offset in texture, too. The Nutella is velvety smooth, and the chips provide crispiness. Meanwhile, the crepes are a perfect foundation for this topping because they're soft and eggy. There are a few ways to incorporate this duo into your crepe dish.

The first route is to dip the potato chips in Nutella and use them as a garnish. You'll want to crush them up a bit because you'll be able to pick them up with a fork easier. Another option for those who crave Nutella's richness is to spread a layer on top of the crepe. Then, complete the dish when you sprinkle on the salty chips. Either way, the dish's display catches everyone's eye because it's not a typical-looking crepe. This kind of crepe is a perfect contender for brunch parties when you want to serve something remarkable.

Take inspiration from ham and cheese sandwiches and make the most delectable crepes imaginable. Instead of using just any kind of cheese, choose Gruyère, which is known to be extra creamy and full-bodied. In terms of ham types, black forest ham works with the Gruyère because it takes the smokiness to the next level. 

Ham and cheese is ideal for any time of day, whether you want early-morning crepes or late-afternoon ones. Use slices of Gruyère, cover the crepe with them, then place chopped ham pieces on top. Transfer the crepe to the oven to melt the cheese. The result is magnificently gooey when you cut into it.

Another option is to layer deli-sliced ham over the crepe and sprinkle on grated Gruyère if you want the meat to be a more noticeable component in the topping. Yes, shredded cheese atop a savory crepe is a common practice. But, if you use a fine-quality cheese such as Gruyère, it instantly amplifies the other ingredients in the dish (and it has more depth than overly processed cheese with additives).

There are a few ways to use both salsa and cream cheese simultaneously as toppings for your crepes. These two elements are a match made in heaven because the salsa is spicy and chunky, while the cream cheese is oh-so-silky. So, when you apply both, you first notice the heat from the salsa, and then the cream cheese calms the palate with its milky qualities. Moreover, if you keep the elements separate, the salsa is vivid, which contrasts with the light cream cheese. In fact, you should avoid mixing them because it creates a pinkish color that isn't nearly as appetizing.

To execute this topping in the most delicious way possible, spread some cream cheese directly onto the warm crepe. The cream cheese will slightly soften. Then, put a dollop of salsa on it as the finishing touch. 

Alternatively, you can whip the cream cheese to make it lighter in consistency (this works much easier if you allow it to soften at room temperature first). Spread salsa on a portion of the crepe, then use a piping bag to make designs of cream cheese as decoration. Since the flavor of crepes is so mild, it allows the piquant salsa to be the center of attention.

Use almond butter sauce, or plain melted almond butter, to give crepes a nutty, toasty finish. Peanut butter is often the golden child of the nut butter types when it comes to people choosing what to lather their crepe with. However, almond butter is just as versatile, because it pairs with both umami-filled crepes and sweet ones. It isn't uncommon for people to couple this nut butter with meat or use it in curries, so it's a good idea to use it with chicken and mushroom crepes. Make an almond butter sauce with maple syrup, garlic, soy sauce, and seasonings. After you load the chicken into the crepe, drizzle the savory sauce over it.

Alternatively, melt almond butter in the microwave to turn it into a loose consistency, then use it on sweet crepes. Orange zest, chocolate, bananas, and caramel are all suitable pairings. It also benefits the dish's texture because crepes are often soft, so the slightly gritty nut butter is a heavenly way to counterbalance the meal. No matter which kind of crepe you make, serve the almond butter while it's still warm.

Imagine digging into a thin crepe accompanied by chunky, yet jelly-like, marmalade and later being met with smooth mascarpone. When these components mingle, it furnishes the dish with astringent properties and a unique mouthfeel. To try these ingredients on your crepes, spread a thin layer of the mascarpone cheese onto the crepe, then scoop the marmalade and place it on top to give the dish some height.

You can also serve it with a scoop of each without spreading them. No matter how you incorporate this duo into your meal, the bitter notes in the marmalade pair up with the mascarpone's tanginess. The dish won't be too sour because the marmalade has a fair amount of sugar. However, if you want to take the extra step, you can sweeten the mascarpone beforehand with a bit of granulated sugar. Make sure to mix it enough so that it dissolves and isn't grainy.

Drizzle hot honey onto the crepes to instantly make the food more enticing. Most hot honey has a bolder look than regular honey, thanks to the red pepper flakes, spices, or added hot sauce. Aside from its intriguing looks, the condiment is a blend of sugary and fiery flavors. You can use it with savory and dessert crepes. If you plan to use it with sweet crepes, try to couple it with a creamy component like whipped cream.

You can also use it with fruit like peaches or apricots that enhance the saccharine features in the spicy honey. The peppery hints are a sidekick to the sweetness of the dessert. On the other hand, the spiciness complements meat or veggies when you use it with lunch or dinner crepes. Specifically, it tastes phenomenal with grilled veggies such as zucchini, onions, carrots, potatoes, and bell peppers. As far as protein, you can use shredded pork, grilled chicken, or salmon. Finally, if you have never worked with hot honey, you'll be glad to know you can purchase it at the grocery store or make it yourself with just a few ingredients.

Seafood crepes, specifically lobster crepes, are divine because the meat is incredibly tender and has an inviting amount of saltiness and sweetness. Furthermore, it isn't overly fishy, which usually makes folks shy away from seafood. The delicious meat gives the meal more substance than other toppings because of how protein-packed it is. In addition, it carries significant quantities of zinc and copper, so it is much more nutritious than if you make crepes with, say, powdered sugar and syrup.

To use this as an accompaniment for your thin pancakes, make a lobster salad similar to how you would with cold lobster rolls. Mix mayonnaise, chopped celery, spices, lemon juice, and other ingredients with bite-sized pieces of lobster meat. Another option (if you want to eat the lobster while it's still warm) is to season the cooked meat with garlic, thyme, sage, butter, and other seasonings. Transfer the mixture to the crepe, then top it with fresh avocado slices. Of course, it is easiest to purchase precooked or raw, frozen lobster meat that is ready to go. If you prefer to use and prepare live lobsters, that is also a good choice — just remember that it takes longer.

Creme fraîche is milky, but also has an acidic nature to it. When you partner it with nutmeg, the spice imparts an earthy and warm essence that the crème fraîche typically lacks. This union works well on sweet crepes because it gives them more depth, rather than just being fruity or chocolaty. For example, if you make mixed berry crepes, smear some crème fraiche on top instead of the usual whipped cream. Then add a dash of nutmeg to give it a speckled look and some spice.

You can also use a small scoop of the crème fraîche without spreading it out. Moreover, berry crepes aren't the only option. This garnish works with other kinds, like chocolate crepe recipes which take advantage of whole, freshly grated nutmeg. If you can get fresh stuff, it's undoubtedly more robust than pre-ground nutmeg. Use a cheese grater or citrus zester to break it down. Nutmeg's warm, woody aroma will make you want to dig right into the crepe — so don't skip out on it when you use crème fraîche.

Like many other options listed, white cheddar cheese is versatile and has flavorful attributes that shine when you place it on a crepe. It also has a different look than its yellow counterpart, which contains annatto, a food coloring agent. You can use this cheddar to make a rich cheese sauce, creating a gorgeous blanket to cover your crepe. White cheddar sauce is easy to make, too, because you can add cheese to a pleasantly buttery bechamel sauce. Then, enjoy the crepes and sauce while they are still warm for the best experience possible.

Another possibility is to use shredded white cheddar. Pre-shredded cheese is widely available, but you can manually grate it at home from a block. There are levels of sharpness, which range from mild to extra sharp, so you have options when it comes to how strong the taste is. Ingredients enhancing the cheese's best qualities include pears, dates, nuts, and deli meat. You can use the shredded cheese without heating it — or you can distribute it on the crepe, then place it under the broiler to melt it.