You can serve them sweet with jam or fill them with savory stuffing like spinach or meat. Crepes are a versatile base for ...

Dessert: When one crepe is not enough, just make a cake out of it! Here filled with a delicious lemon curd, discover this ...

Pour a scant 1/4 cup batter into the pan, lifting and tilting the pan as you do so to allow the batter to form an even, thin layer. Cook until the crêpe is lightly brown on the bottom and the top ...

This recipe is the perfect melding of those two ... Make sure you don't walk away from the pan so your crêpe doesn't burn. The batter can be made ahead of time and refrigerated for up to 7 ...

Transfer the batter to a large glass measuring cup with ... The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while ...

Transfer the batter to a large glass measuring cup with ... The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while ...

These crepes with strawberries are just what you ... Now pour a small amount of batter into the pan, and cook until golden brown on both sides.

Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too delicate to fold easily, so I add a small amount of plain (all ...

About Chocolate and Banana Crepes Recipe: These crepes are guaranteed to make your day special. Top with your favorites like chocolate-banana, cinnamon-orange and whatever your heart fancies. Always ...

Make sure you don't walk away from the pan, so your crêpe doesn't burn. If you want thinner crêpes, put less batter. The batter can be made ahead of time and refrigerated for up to 7 days.