Technique has as much to do with creating a light, airy crepe as what goes into the batter. Regardless of the recipe, a smooth crepe requires thoroughly whisking the batter to remove flour lumps, ...

Then, you’ll want to check out these crepes stuffed with a lemon ricotta filling and served with fresh blueberries. This post ...

Season with salt and pepper. Strain the crepe batter through a fine sieve set over a small bowl. Heat a 6-inch crepe pan or nonstick skillet over medium high heat. Add the butter. When the butter ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into). Let the batter rest for at least 5 minutes and ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup measuring cup into). Let the batter rest for at least 5 minutes and up to ...

Remove from heat, and let cool. Coat bottom of a 6-inch crepe pan or heavy skillet with vegetable cooking spray; place over medium heat until hot. Pour 3 tablespoons batter into pan, and quickly tilt ...

Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.

Banh xeo, as Vietnamese call these crepes, is one of my favourite dishes to eat in Vietnam. The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on ...