Golden, thin crepes filled with a rich, creamy shrimp filling bring something special to the family table—soft texture and ...

I love to make crepes for either a weekend brunch favorite or a dessert. The great thing is you can make crepes and then refrigerate them until you're ready to serve. Technique tip: Let the batter ...

2 cups water 1 cup buckwheat flour 1 cup white flour 1/2 cup egg substitute 1 teaspoon salt Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth.

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, ...

Slender asparagus and fresh ricotta are easy to find in spring, and these savory crespelle offer a winning combination of the seasonal favorites. Adapted from a recipe from Tuscan food writer and chef ...

Slender asparagus and fresh ricotta are easy to find in spring, and these savory crespelle offer a winning combination of the seasonal favorites. Adapted from a recipe from Tuscan food writer and chef ...

This is one of my favorite ways to use up leftover chicken. Don’t be intimidated, crepes are just very thin pancakes. They can be either savory or sweet. Use your imagination with the fillings.

Pumpkin spice, a flavoring that usually includes cinnamon, nutmeg, ginger and cloves, has been associated with many drinks and sweets, from lattes to cupcakes. But when I think fall pumpkin, I think ...