This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Late summer through the Fall is fig season and these crêpes are a great way to enjoy this sweet descendant fruit. Soft, delicate homemade crêpes are filled with fresh figs, creamy buttery brie, and salty prosciutto and are perfect for any fall brunch menu.
We love crêpes – probably more than pancakes. They are easy to make and in our opinion more so than pancakes. They are also versatile – perfect with either sweet or savory toppings or fillings and can be made in advance and then reheated when ready to assemble.
Crêpes vs Pancakes – What’s the Difference?
Crêpes and pancakes are similar in shape and ingredients but pancakes are typically smaller in size. Both are made using eggs, milk, flour, and butter but pancakes contain a rising agent that makes them fluffier and thicker than crêpes. Unlike pancakes, crêpe batter will not contain added ingredients such as fruit, nuts, or chocolate chips. Crêpes are made by folding or rolling them around the filling or toppings, and can also be made with sweet or savory fillings and toppings.
Key Ingredients and Substitutions
Homemade crêpes require three main ingredients: flour, eggs, and milk. You will also need fresh figs, brie, and prosciutto.
The complete ingredient list and measurements are listed in the printable recipe below.
- The entire fig is edible so you will only need to carefully wash and remove the stem before slicing. If you can’t get figs (or they are too expensive) a jar of fig spread or jam can be substituted.
- Brie is a creamy, soft cheese that originated in France and is the perfect melting cheese. It has a slightly buttery flavor which pairs perfectly with the sweet figs and salty prosciutto. If you are not a fan of brie, you can use goat cheese or Camembert.
- In English prosciutto translates to ham and is either cooked (prosciutto cotto) or cured (prosciutto crudo). It has both a sweet and salty flavor and is usually sold thinly sliced so a little bit goes a long way. An easy substitute for the prosciutto is bacon since it will give the same savory, salty flavor that is needed to balance the fig and brie flavors and textures.
What are Figs?
Figs are technically not fruit but rather inverted edible flowers. They are sweet with a mild honey taste and can be used for both sweet and savory recipes. They have small seeds that give a nice crunch contrasting the soft, squishy texture. There are several varieties of figs that come in different shades of green and purple. The most common variety is the Black Mission fig which is what we used but you can use any variety for this crepe recipe. Ripe figs should give slightly under pressure but not be mushy. The best figs have a smooth exterior, are only slightly firm, and will hold their shape when sliced but are still tender.
Figs have two seasons – a shorter season in early summer typically the first couple of weeks of June and a second that starts in late summer and runs through fall (August to October).
Crêpe Toppings and Fillings
Crêpes go well with sweet and savory fillings. Here are a few of our other favorite crêpe fillings and toppings:
- Berries and Fresh Cream
- Pears, Fig, and Brie
- Ricotta, Spinach, Bacon, and Mushroom
- Peaches and Cream
- Bananas and Nutella
- Baked Apple and Cinnamon
- Lemon Curd
- Eggs, Sausage, and Cheese
- Chicken and Mushroom
- Mozzarella, Basil, and Tomatoes
- Strawberries and Cream
How to Make Fig, Brie, and Prosciutto Crêpes
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Make your batter the night before to give the flour plenty of time to hydrate.
1. Blend the Crêpe Batter: In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crêpe batter to a medium bowl and place it in the refrigerator for at least 30 minutes and up to one day to allow the batter to rest and the flour to fully absorb the liquid.
2. Cook the Crêpes: Heat a non-stick skillet over medium heat and add butter to coat, then pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for around 2 minutes, then flip and cook for an additional 1 minute. Transfer the crêpe to a large plate and repeat until all the batter is gone. There is no need to keep them warm in the oven since the heat from the crepes being piled on top of each other will do the job.
3. Fry the Prosciutto: Slice or tear the prosciutto into small pieces then fry them in a medium skillet on medium heat. Brown the sliced prosciutto for about 3-4 minutes or until it becomes crispy. Remove from heat and set aside.
4. Assembly: On a clean work surface, or in the original non-stick pan, lay a crêpe flat (the warm pan will help melt the brie). Top with ½ ounce of brie slices, 4-5 slices of fig, and ½ ounce of crispy prosciutto. Fold the crêpe in half then in quarters and place it on a serving plate. Repeat with the remaining crêpes, brie, figs, and prosciutto. Top with additional fig slices and crispy prosciutto.
Recipe Tips and Notes
- Crêpe batter can be made the night before. Refrigerate in an air-tight container, then prepare crêpes the next day.
- While crêpes are best served immediately, you can make them a day in advance. Cover them with plastic wrap and refrigerator for up to 2 days. They can be reheated in a microwave – just cover them with a damp paper towel then microwave in 30-second increments until warm. They can also be reheated using a non-stick skillet over medium heat. Brush it with melted butter then toast each crêpe for 30 seconds per side.
- Allow the brie to come to room temperature prior to assembling the crêpes. Brie can be left at room temperature for about 3 hours.
- The rind around the brie can be eaten but you can remove it if you prefer.
Frequently Asked Questions
Crêpes are generally considered to be thin pancakes. However, pancake batter contains baking powder to help them rise and fluffy, but crepe batter does not. Crêpes are more delicate than pancakes and can be filled with both sweet and savory ingredients.
No. A crêpe pan has shorter sides to make the crêpes easier to flip and a heavier bottom for consistent heat and even cooking. But a medium nonstick skillet or even a cast iron pan that has been well seasoned can be used to make crepes. While an eight-inch pan is standard, you can use any size, depending on the size of the crêpe you want to make.
Yes, both the crêpe batter and crêpes can be refrigerated. Any remaining batter can be stored for up to 24 hours in an airtight container and cooked crêpes for up to 2 days. Separate the cooked crêpes with wax or parchment paper to help keep them from sticking together.
Freezing your crêpes is very simple and we usually make a double batch just to have some to freeze. To freeze crêpes separate each crêpe with parchment paper, wax paper, or freezer paper to prevent them from sticking together when you’re ready to take them out of the freezer.
To reheat use a nonstick skillet on medium heat and brush it with melted butter then toast each crepe for 30 – 60 seconds per side. They can also be reheated in a microwave. Cover with a damp paper towel and microwave in 30-second increments until warm.
Let’s Connect! If you make our Fig, Brie, and Prosciutto Crêpes or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this crêpes with berries recipe, we recommend checking out some of these breakfast options:
- Breakfast Quesadillas with Bacon and Spinach
- Tex-Mex Migas
- Fluffy Silver Dollar Buttermilk Pancakes with Blueberries
Fig, Brie, and Prosciutto Crêpes
- 1 Blender
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- 1 ¼ cup milk
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter melted
- 2-3 ounces prosciutto, chopped
- 4-5 fresh figs, sliced
- 4-5 ounces brie, sliced
- In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crêpe batter to a medium bowl and place it in the refrigerator for at least 30 minutes and up to one day to allow the batter to rest and the flour to fully absorb the liquid.
- Heat a non-stick skillet and add butter to coat.
- Pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly.
- Cook for approximately 2 minutes, then flip and cook for an additional 1 minute. Remove from and repeat until all the batter is gone.
- In a medium skillet on medium heat, brown the sliced prosciutto for about 3-4 minutes or until it becomes crispy. Remove from heat and set aside.
- On a clean work surface, lay a crêpe flat. Top with ½ ounce of the brie slices, 4-5 slices of fig, and ½ ounce of crispy prosciutto. Fold the crêpe into halves then quarters and place it on a serving plate. Repeat with the remaining crêpes, brie, figs, and prosciutto.