The crepe, that thin pancake that practically symbolizes French cooking all by itself, is easy to make with our help. And once you're flipping, check out all the crepe dishes both for dinner and dessert, that feature this slender French delight.See Popular French Crepes Recipes
Delicate, whisper-thin pancakes enveloping perfectly melted cheese and ham; or, for dessert, light, gently sugared crepes Suzette, aflame with orange liqueur and cognac--French crepes are elegant at the same time that they're amazingly simple to make. Born in Brittany, the crepe took its native France by storm and then jumped the pond to become an American favorite. In the 1970s, crepe pans were all the rage, and it seemed that anyone who wanted to add a "continental" touch to their dinner party made sure something folded into a crepe was on the menu.
To give his crepes a subtle, nutty flavor, Mike Price browns the butter for his batter. "Any jam will go with hazelnuts and chocolate," the chef says. "You can't screw that up."
These crepes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.
Pastry chef Nicole Krasinski adds sherry vinegar to make a tangy caramel sauce, which she drizzles over peach wedges and buttery-crisp crepes. Apricots would also work here.
Austin's Flip Happy food truck uses giant crepes like tortillas, filling them with savory stuffings like juicy pulled pork and caramelized onions, or smoked salmon and tangy cream cheese blended with lemon, dill, and capers.
These kicked-up, savory crepes are perfect for brunch or supper. What makes them even better is that the crepes can be made earlier in the day and refrigerated - when you're ready to serve, just fill and heat.
These thin crepes are great for breakfast or even dessert. Fill them with peanut butter, jam, or cream cheese.
This savory crepe recipe can be used with your choice of fillings. The blue cheese and walnut combination shines when paired with a dry white or rose.
I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You'll need some waxed paper for stacking the finished crepes.
These delicate and delectable crepes would be a welcome delight whether served for breakfast, brunch or as a dessert.
Crepe recipes are back. A French import, they realized great popularity in the United States during the 1970s and still epitomize elegance in desserts.
Since making the mocha crepes is the most time consuming step in this dessert recipe, you may want to use the make-ahead directions. To show off the white chocolate filling, serve the crepes on a pool of the raspberry sauce.
Take a shortcut with this fruit-sauced dessert by substituting purchased, ready-to-use crepes from the produce or refrigerated section of your grocery store.
These tender, thin pancakes are easy to mix and cook. Serve them with sweet or savory fillings and toppings. Our apple filling makes these perfect for dessert.
Flat crepes take on an added dimension when turned into small, chicken-filled packets called "purses."