We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Crepe Dough?

By Kali Cozyris
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Crepes come in many flavors and styles and can be eaten as appetizers, side dishes, main courses or desserts. They use a thin batter similar to that of a pancake as the foundation for all types of recipes. The most common component of crepe dough is wheat, although other types of crepe dough employ barley, buckwheat or potato flour. The two general types of crepe dough are those that are used to envelope savory ingredients and those that are used with sweet components. Buckwheat is used primarily for savory crepes, and wheat flour is most often used for sweet crepes.

The quantity of liquid inside the crepe batter is often adjusted to make the crepe thicker or thinner. Ideally, crepe batter should pour like heavy cream. Milk or a mixture of milk and water is typically applied, but some recipes use cream or even beer for this process. Different flours have unique thickening characteristics, and the amount of moisture in the flour can influence the amount of liquid needed.

Savory crepe dough's basic components are buckwheat, eggs, milk, water and butter, along with salt and sugar. Some savory crepe batter recipes even call for curry powder, garbanzo flour or whole wheat. Specialty flours, such as blue cornmeal or chestnut, are available in the bulk sections of many natural food stores and help vary the taste of a savory crepe. An additional distinction to buckwheat crepes is that they are gluten-free. Fresh herbs bring bright color and flavor to savory crepe batter.

Sweeter crepe dough uses the basic crepe foundation of wheat flour and adds to it eggs, milk or cream, sugar, vanilla extract and butter. When preparing a sweet crepe, sprinkling powdered or granulated sugar into the batter as it cooks is a tasty option that will not interfere with the cooking process. A cook can further enhance sweet crepe batter by adding flavorings such as liqueurs, extracts, lemon juice or fruit zest. Ground espresso beans and cocoa powder are also popular additions to dessert crepe dough.

Just as there are many versions of crepe dough, there are seemingly limitless fillings and toppings to go inside and on top of this delicious French pancake. Crepe dough typically is rested after preparation to allow the flour to expand in the batter and to relax the gluten, but it is not necessary for the dough to be rested to make a successful crepe. The batter also keeps well in the refrigerator or freezer when sealed in an airtight container.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.