Crêpe fillings: 25 ideas from a crêperie

Sugar, chocolate, egg-ham-cheese… and then what? Since 1980, Crêperie Crampous Mad has been filling wheat crêpes and buckwheat galettes in the centre of Mulhouse. Here are 25 filling ideas taken from our menu, with their names and prices at our crêperie, a few ideas to try at home and our tips for filling them well.

A quick reminder: the crêpe, made with wheat flour, is for sweet fillings; the galette, made with buckwheat, is for savoury ones (all explained in Galette or crêpe: what's the difference?).

Sweet crêpe fillings: the classics

1. Butter and sugar: the simplest, and often the favourite. At our crêperie, Sucre au beurre doux (unsalted butter) or Sucre au beurre salé (salted butter), €4.10.
2. Lemon and sugar: the Au citron crêpe (€4.80), with freshly squeezed lemon juice. Tangy and light, perfect after a galette.
3. Chocolate: the Chocolat Crampous (€4.70) is our house chocolate crêpe, the one that bears our name.
4. Salted butter caramel: the Spéciale du Faouët (€6.60), with caramel made with lightly salted butter. Its history: Salted butter caramel: a Breton story.
5. Jam (€6.00): rosehip, rhubarb, raspberry, strawberry, blueberry, apricot, cherry or mirabelle plum.
6. Honey: Miel (€5.80), or Miel + (€7.20) with hazelnuts, walnuts, coconut, almonds or fresh lemon.
7. Chestnut cream (€7.40), sweet and comforting in winter.
8. Maple syrup: the Canadienne (€7.50).
9. Brown sugar and cinnamon: the Flamande (€7.40), with sugar, vergeoise (beet brown sugar), cinnamon and almonds.

Indulgent combinations

10. Chocolate and nuts: Fondue de chocolat + (€7.40), with walnuts, hazelnuts, coconut or almonds.
11. Chocolate and banana: the Antillaise (€9.70).
12. Cherries, chocolate and whipped cream: the Forêt noire (€10.50), with kirsch cherries.
13. Apple and cinnamon: the Adam (€11.60) combines pan-fried apple, apple compote, vergeoise, almonds and cinnamon.
14. Caramel and hazelnut: the Écureuil (€11.00), with hazelnut ice cream, salted butter caramel and whipped cream.
15. Chestnut and vanilla: the Colombine (€11.80), chestnut cream, vanilla ice cream and whipped cream.
16. Flambéed apple: the Normande (€10.50), caramelised apple flambéed with Calvados. All our flambéed crêpes are in Flambéed crêpes: from Suzette to Normande.

Feeling extra greedy? Our homemade whipped cream is €1.20 extra.

Galette fillings: La Complète and its variations

17. La Complète (€10.50): fried egg, ham and Emmental, the base for all the variations.
18. La Kassler (€10.80): a smoky Complète, with fried egg, smoked pork loin and Emmental.
19. La Thonière (€11.90): tuna, fried egg, stewed tomatoes and grated Emmental.
20. L'Anchoa (€12.20): anchovies, egg, stewed tomatoes and capers.
21. Smoked salmon: La Nordique (€14.80), with horseradish cream, fresh onions, capers, chives and lemon, or La Fjord (€15.50), with stewed leeks and cream.
22. S'Zewala (€11.90): fromage blanc, crème fraîche, bacon, Emmental and onions slow-cooked in cider, our nod to Alsace.

Cheese pairings

23. Goat's cheese, honey and walnuts: La Seguin (€9.00), the sweet-and-savoury galette that wins over sceptics.
24. Roquefort, walnuts and honey: La Roquefort (€9.80), with melted Roquefort cream and diced Roquefort.
25. Goat's cheese and charcuterie: La Biquette (€10.20), goat's cheese and chorizo, or La Cabri (€13.20), goat's cheese, Parma ham, a drizzle of olive oil and olives.

Lovers of melted cheese can also choose La 3 Fromages (€10.70, Emmental, Roquefort and goat's cheese) or La Savoyarde (€8.00, Emmental and nutmeg, flambéed with kirsch).

Build your galette

Prefer to invent your own? Start with the butter galette (€3.00) and add your ingredients, each with its own price:

Three combinations to try:

• Forest style: fried egg, stewed mushrooms and Emmental (€11.30).
• Goat's cheese and leek: goat's cheese, stewed leeks and crème fraîche (€10.70).
• Sausage and onion: Strasbourg sausage and stewed onions (€8.00).

Seasonal ideas

At the crêperie, autumn and winter call for chestnut cream, the apple of the Adam and the Normande, or a galette with stewed leeks. When the sun comes out, it's time for red berries: the Mélusine (€12.00, raspberries, blueberries, raspberry sorbet and whipped cream), and the flambéed Sous bois and Vosgienne (€9.70 each).

And at home? A few ideas that are not on our menu, for you to try yourself:

• in autumn, a galette with pan-fried apple and black pudding;
• in winter, a crêpe with poached pear and chocolate;
• in spring, a crêpe with fresh strawberries and a few mint leaves;
• in summer, a galette with courgette, goat's cheese and basil.

Our tips for filling crêpes

• Don't overdo it. Three or four ingredients are plenty on a galette: any more and it tears, and you can no longer taste the buckwheat. On a crêpe, a thin layer of jam or caramel is enough.
• Timing matters. Fill the galette on the heat, just after turning it over: the egg cooks and the cheese melts. Prepare slow-cooking fillings in advance (stewed leeks, onions, mushrooms) and add anything that should stay cold at the very end, off the heat: smoked salmon, cream, ice cream, whipped cream.
• The right fold. Square, with the four edges folded in and the yolk showing, for La Complète; rectangular, for a well-filled galette; folded in four, into a triangle, for a sugar crêpe eaten by hand; rolled, for chocolate.

To find out all about the flour used for galettes, read Buckwheat (blé noir): origins and benefits.

Taste them at the crêperie

At Crampous Mad, galettes and crêpes are cooked one by one, to order. Our galettes are 100% buckwheat and gluten-free, and we use local products from sustainable farming wherever possible, along with carefully selected Breton products. A Complète, then a Chocolat Crampous: the perfect pair.

You will find us at 14 rue des Tondeurs, in the centre of Mulhouse, serving all day from Tuesday to Thursday, 11:30 am to 9 pm, and on Friday and Saturday, 11:30 am to 9:30 pm (closed on Sunday and Monday). Discover the menu and book your table on 03 89 45 79 43.