the crepe will be the exact size of your pan as the mixture covers the whole surface up to the edge. Perhaps the most important thing that will determine the success of your crepes is that your pan ...

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

Cook over medium heat, stirring constantly, until mixture is thickened and clear. Remove from heat, and let cool. Coat bottom of a 6-inch crepe pan or heavy skillet with vegetable cooking spray; place ...

I shakily tipped it in under her watchful eye. I then combined the soufflé mixture, a spoonful at a time, to a dollop of crème patissière, careful not to overwork. Next, to assemble the crêpe ...

Mix flour, salt, and sugar in a medium bowl, and make a well in the center. Put egg, milk, oil, and vanilla in the well. Using a wooden spoon, gradually combine the dry and wet ingredients. Pour ...

For the crepes, mix all the ingredients together to make the crepe batter. Strain the batter and make crepes on a warm crepe machine or on a preheated pan, like you would make a pancake.

The crepes take a while to cook and the sesame seeds ... spinach, seeds and sprouts. Mix and match with whatever you have available, but I suggest keeping the avocado for its moisture and richness.