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 ...

They can be used for both savoury and sweet courses and crepes are one of those classic recipes that teach young ... I prefer to make the crepes with a thin batter and slightly undercook them ...

Transfer the batter to a large glass measuring cup with ... The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while ...

Transfer the batter to a large glass measuring cup with ... The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while ...

Cover and refrigerate for at least 2 hours. 2. Warm a flat pan over medium heat and grease with oil. Pour about 2 table spoons of crepe batter and twirl around pan to coat the pan. Make sure the ...

This recipe originally appeared on The Nosher ... Repeat with the remaining batter. 5. Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and ...

About Chocolate and Banana Crepes Recipe: These crepes are guaranteed to make your day special. Top with your favorites like chocolate-banana, cinnamon-orange and whatever your heart fancies. Always ...

Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too delicate to fold easily, so I add a small amount of plain (all ...

To achieve tender, lacy crepes, the batter must rest for at least 30 minutes, though one-two hours is even better. During standing time, starch grains burst, thickening the batter, as well as ...