Those of you who read the Monday Meal Plan know that this week I was attempting a foray into French food by making crepes. Well, they were a hit and I wanted to share the recipe I used as well as a ...
Imagine the colors of red, white, and blue burst together, creating a patriotic palette on your plate. Whether it's for a special occasion or simply to add a bit of color to your morning routine, ...
Cookbook author Martha Holmberg has written the book on crepes — literally! Her "Crêpes: 50 Savory and Sweet Recipes" is the definitive guide on how to make crepes filled with everything from cheese ...
This quick, simple crepe batter is infinitely variable and versatile. It yields thin, tender crepes and can go sweet or savory as in the variations. Fill them with anything you’d like. Whisk the milk, ...
For any time the mood strikes, here is a delectable breakfast, brunch or treat idea. Crêpes are thin, versatile pancakes that can be filled with fruits such as strawberries, blueberries, peaches and ...
Getting your Trinity Audio player ready... One of the earliest French culinary imports to make a dent in America was the crêpe. As a kid in New York during the ’60s, I remember dining with my family ...
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How to Make Cheesey Chicken Crepes
Cheesey Chicken Crepes. Ever wondered how to make crepes? They are super easy. In this savory crepe recipe I show you not ...
Savory or sweet, crepes stuffed with delicious creamy cheeses, meat, seafood, vegetables or fruit are a special treat for most us, even worthy of their own party! Offering guests a range of tasty ...
My love affair with crêpes began when I was a kid. Thanks to my French-Canadian lineage, my family’s favorite breakfast stack were delicate crêpes, not buttermilk pancakes. I’d shuffle down the stairs ...
Place the first crêpe onto a cake board or rotating cake stand. Using the piping bag filled with white chocolate mousse, pipe ...
Dear SOS: I would love the recipe for the chocolate banana crepe at French 75 Bistro, now called Savannah, in Burbank. It’s my wife’s favorite! Dear Brian: The secret to this dish is the Nutella (a ...
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