Savory or sweet, crepes stuffed with delicious creamy cheeses, meat, seafood, vegetables or fruit are a special treat for most us, even worthy of their own party! Offering guests a range of tasty ...

To prepare the crepes with zucchini, ham, and crescenza cheese, start by making the Sweet and savory crepes (Basic recipe). In a large bowl, pour in the eggs and beat them with a fork (1). Add the ...

Learn how to prepare basic cheese crepes, or blintzes, with a sweet cheese filling. The ingredient list is small, and the results are satisfying. For something just a little different, smear filling ...

Inspired by a recipe from the cookbook Two for Tonight by Chef Jacques E Haeringer, owner of restaurant L’Auberge Chez Francois in Great Falls, Virginia, this vegan version of his pear Roquefort ...

After some chilly weather in May and early June, local strawberries are finally ripe for picking. They may have arrived a little bit late this year, but they are as sweet and juicy as ever. The first ...

Starter: Devouring recipes with your fingers is one of our favorite activities :-D Here we decided to make Turkish crepes ...

For Mother’s Day or any day, cheese-filled crepes with blueberry sauce made with this recipe from The Culinary Institute of America would be a treat to remember long after the day itself. Although ...

Like far too many cooks, I’ve gotten used to thinking of true wild mushrooms as the bookends of winter. Between fall porcini and spring morels I simply settle for cultivated shiitakes and portabellos ...

To make the crêpes, heat the butter in a frying pan over medium heat and cook for 3 minutes, or until you can smell a nutty aroma and the butter starts to turn golden. Immediately remove from the pan, ...

Mix the ingredients for the crepes very well until smooth. Pour enough batter into a well-greased, seven-inch skillet to cover the bottom of the pan. Fry until the batter bubbles. Turn over the crepe ...