Best Valentines Day Crepe Recipes

Red Velvet Shaped Heart

In less than 24 hours, lovers and family members will be exchanging cards, candies and kisses.

We understand that it's easier for some to just drive to their local Walgreens to pick out presents. But we also know that the best way to impress a loved one is by making something from scratch--preferably decadent crepes.

Crepes, like Valentines Day cards, can be used as a way to express ones feelings. For example, do you see this red velvet crepe on the left-hand side? Doesn't it speak volumes to you?

Or, more like, doesn't it make you want to eat it?

Exactly. We knew what you were thinking.

We compiled a list of the best Valentines Day Crepe recipes that are sure to tug at someone's heart strings and bring more sweetness into your life.


Rose Petal Syrup and Crepes with Rose Creme and Raspberries

Roses are red, and violets are blue. Rose flavored crepes are yummy, we are that's true. Chef Mary here for the recipe.

Heart-shaped Crepes

Sonnier invented this recipe in 2009 and we know that this recipe beats a dozen roses, any day. Click

Red Velvet Crepes 

Red velvet crepes are delicious, decadent and perfect for Valentines day brunch. What are you waiting for? Click here for the recipe.

Heart-shaped Crepes

How big is your heart? You can make it any size if you follow this Heart-shaped crepe recipe. Click here for recipe.

Strawberry Marscapone Crepe Cups

Strawberries, marscapone, and crepes. What's not to love? All you need is fresh strawberries, cocoa powder, and phyllo cups. Click here for the recipe.

Do you have any other crepe ideas for Valentines day? Comment below!

Happy Valentines Day from CREPiNI & The Crepe Team! We hope you and your loved ones have a warm yet memorable day. 

Happy New Year from CREPiNi & The Crepe Team

Happy New Year! We wish everyone who has supported CREPiNi an auspicious year full of fortune, success, and happiness. 

Since the 2010 launch of our current line of crepe products, CREPiNi has produced over 35 million crepes, and was fortunate to have our product sold in 2000 stores (including 1700 schools) plus was able to partner with world famous chefs! Ofcourse, we couldn't have done it without our wonderful fans who love our products. Thank you for your continued support!

We want to give special thanks to our partners:  The Fresh Market, Longo's, Central Market,  H-E-B, Sobey's, Fairway Market, Zabar's, Union Market, Key Food, King Kullen, Whole Foods Market, NetCost Market, Cherry Hill Gourmet Market, Sahadi's Markets,Giant Eagle, Wegman's, Food Cellar, Rodman's, AJ's Fine Foods, Treasure Island, Fresh Farms, Joy's, Acme Smoked Fish Corporation, and all the businesses and chefs that have worked with us over the last few years.

Lastly, we want to extend our gratitude to our friends, devoted fans, and partners, who have helped our brand develop and shown genuine support for CREPiNi: Joe Tripaldi, Daniel Nala, Sheila Nemchin Bertsch, Simona Golman, Dimitri Yampolsky, Daniel Zelikman, Anna Zelikman, Ella Todari, Erik Campo, Carol Fahy, Josephine O'Neil, Mary Gyurindak, Nelly Golden, Bobby Uenkle, Katherine Dovlatov, Sandra YW, and everyone who has connected and engaged with us online.

In addition, as a special treat to our fans, we revamped our website to make it more vibrant, user-friendly and to streamline future purchases.Check out our new website January of 2014 :http://crepini.digitaledge.net/

Thank you all for making CREPiNi the go-to meal all across the United States and Canada! We love you all!

Crepini, LLC produces all natural crepes that are vegetarian-friendly, nut free, and Kosher certified. Our crepes are made fresh-to-order, and are available for wholesale, retail, and food service in North America. Visit our website here and follow us on Facebook and Twitter for company updates and more recipe ideas.

Thanksgiving Crepe Filling Recipe: Sweet Potato Crepes with Warm Honey Praline Sauce

Thanksgiving is a cherished holiday celebrated by millions of Americans and Canadians every year.  The best way families give thanks is by cooking traditional (or even haute-gourmet) dishes that spark warm conversation across the table. 

A popular side dish item that is often served on Thanksgiving is baked sweet potatoes with gooey marshmallows iced on top. Though I love to eat sweet potatoes as a side dish, I am planning on adding a spin to this time-honored tradition. Instead of baked sweet potatoes this year, why not make sweet potato crepes with warm honey praline sauce and brown sugar n' spice whipped cream. 

The recipe is real simple to make and you can cut time in half by using Crepini's Naked Crepes which are ready made! 

This sweet potato crepe filling recipe was created by Lori Roach, for Louisina's Sweet Potato Commission's website. 

Ingredients:

Brown Sugar 'n Spice Whipped Cream:
2 cups heavy cream, well chilled
3/4 cups light brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Honey-Praline Sauce:
3/4 cup butter
1 1/3 cups light brown sugar
1 cup heavy cream
2 tbs honey
1/2 cup powdered sugar
1 tsp vanilla
1 cup chopped toasted pecans

Sweet Potato Filling:
2 packages cream cheese (8 ounces each)
1 cup light brown sugar
1 tsp vanilla
1 tsp ground cinnamon
1 tsp ground nutmeg
1 can cut Louisiana sweet potatoes in syrup (15-ounce) drained

Directions

1.) Beat together all ingredients for whipped cream until soft peaks form. Refrigerate until needed. In a small, heavy saucepan, combine 3/4 cup butter and next 3 ingredients until well combined. Bring to a boil and let cook for 1 minute, stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Stir in toasted pecans. Set aside and let cool for about 20 to 25 minutes. Sauce will thicken as it cools. 

2.) For the sweet potato filling, beat together cream cheese and 1 cup brown sugar with electric hand mixer until smooth. Mix in next 3 ingredients. Mix in sweet potatoes until well blended. Set aside. 

3.) To assemble  your CREPiNi crepes, spoon about 1/3 cup sweet potato filling to center of each crepe. Roll up and place in 11x15-inch glass pan. Place in oven at 300 F for 10 minutes or until just warm. Or, heat filled crepes 1 at a time in microwave on low for about 30 seconds or until just warm. To serve, place one filled crepe on plate and top with warm honey-praline sauce that has been stirred to evenly distribute pecans. Sauce should still be warm, but if it isn't, heat on low just until warm, not hot. Top with each crepe with brown sugar 'n spice whipping cream. 

4.) Makes 10-12 servings

How did the recipe go? Comment below what you thought of it!

Crepini LLC produces crepes that are all natural, vegetarian (non vegan), and nut free. Crepini's crepes are fresh, frozen crepes made for wholesale, retail, and food services and other industries in North America. Visit our website here and also Like us on Facebook here and Follow us on Twitter here for company updates, and recipe ideas.