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A crêpe or crepe ( (listen) or , French: [kʁɛp] (listen), Quebec French: [kʁaɪ̯p] (listen)) is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, Lebanon, and Argentina.
These light, delicious homemade crêpes are perfect for savory toppings or fillings.
Recipe - White Wine Crêpes for Savory Filling
After preparing the crêpes, they can be covered with foil and placed on a baking sheet in the oven on a very low temperature to stay warm until you are ready for the...
I based this crêpes recipe from a culmination of several different recipes, none of which included white (dry) wine as an ingredient, but hey, it sounded good to me, so why-ne not? I don't think the wine is a deal breaker, however, so if you don't want to use wine, substitute cold water...
This Epic Chocolate Crepe Cake has beautiful layers and a decadently delicious chocolate cream cheese filling! The flavor is unique and unforgettable!
185 g Cake Flour
50 g Sugar
2 tbsp Cocoa Powder
500 ml Sweet Whole Milk
70 g Salted Butter, melted
400 g Cream Cheese...
Approx. 10-12 Crepes in a non-stick pan 20 cm, Prep 15 min, Cooking 30 min.
Fresh or frozen spinach, 100 g
Whole Milk, 450 ml
Plain Flour or All purpose Flour sieved, 160 g
Extra virgin olive oil, to taste
Salt and Pepper, a pinch
Let them cool in a colander so...
Golden Masa Seafood Crepes with PEI Mussels and Lemon Butter Corn Crema
Makes 6-8 crepes
I've made crepes before, but never using masa harina. The lemon butter corn crema is something I created just a few days ago, and it turned out even better than I expected. This colorful seafood dish is...
Makes: 5 to 6 crêpes | Preparation time: 10 mins | Cooking time: 12 mins
Ricotta: 350 g
Chestnut flour: 150 g
Whole milk: 250 ml
Extra virgin olive oil (EVOO): 9 ml
Persimmons, ripe: 2
Icing sugar: 1 tbsp
Butter, unsalted: as needed
Dark chocolate: to taste
A pinch of salt
1 wedge Stella fontinella cheese
Large ball of fresh mozzarella
Recipe of Fresh Sicilian sauce
Recipe of crepe batter, see below
Fresh basil for garnish
Parm R for garnish
Place pieces of fontinella cheese in 1/4 of crepe.
Fold upper half of crepe toward the bottom. Place pieces of...