There's nothing quite like freshly cooked crepes wrapped around sweet or savory fillings. Delicate yet sturdy, crepes are the ultimate vehicle for folding, rolling, or stacking with your favorite ...

This recipe is from the 40th anniversary edition of “Mastering the Art of French Cooking” by Julia Child, Simone Beck and Louise Bertholle (Knopf, 1961). Immediately remove the pan from the heat, and, ...

Crepes are delicate French pancakes, but unlike fluffy breakfast pancakes, crepes are often served for lunch or dinner. Crepes don't contain leavening, so the cooking process is quick. The batter and ...

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 ...

Batter spills across an expanse of hot iron like the tide washing over a beach. A rozelle spreads it, the T-shaped wooden tool making a wide arc and turn, into a circle. The edges move into a fine ...

Classic crepes get a Black Forest cake-inspired twist in this recipe that will no doubt become a weekend brunch staple in ...

Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...

Epicurious challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Penny Stankiewicz from The Institute of Culinary Education - to make us their favorite ...

Ideal for the mocha lover in your life, these decadent crepes have chocolate and coffee in both the batter and toppings. Each crepe cooks in minutes, getting you that much closer to a sweet breakfast ...