First of all, thank you for reading my Crepe post. A day without my late mother Gemma not having crepes in the house, is like a day without garlic. I was lucky enough to learn from a master, and I am ...

In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour. Heat oil in medium skillet over medium-high ...

Wheat, buckwheat or chestnut flour? Milk, double cream or beer in the batter? Do they need any flavourings – and what do you dollop on top? The crepe says a lot about the difference between France and ...

Sylvie Le Mer's childhood food memories are impossibly romantic. During weekends, she and her family headed to her grandparents' farm in Brittany in the far-west county of Finistere, which means the ...

Delightfully light and tangy, these Lemon Meringue Crepes combine the citrusy brightness of lemon curd with the sweet, crunchy texture of meringue. Perfect for brunch or dessert, they offer a ...

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So ...

Dating back to the 12th or 13th century in western France, crepes have since gained immense international popularity. Normally served at breakfast or as a dessert, crepes can be made with sweet or ...

With thin and delicate crepes stacked between layers of luscious strawberry cream and juicy fresh strawberries, this ...