To prepare the crepes with chanterelles and bacon, start by melting the butter over very low heat. Allow to cool slightly, then add the milk to the eggs (1), beat with a whisk and pour in the cooled ...

These heavenly crepes are delightfully thin and boast a feathery crisp edge. You can fold them or roll them and they can be served both sweet and savory — the possibilities are endless. And thanks to ...

Ingredients: » 2 large eggs » 1 cup milk » 1/3 cup water » 1 cup all-purpose flour, preferably bleached » 1/4 teaspoon salt » 2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the ...

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order Sabrina Weiss is the Editorial ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Every few weeks it happens. We’ve been cooking our hearts out, ...

Here's an easy Father's Day recipe that's also an all-time favorite for breakfast in bed. The best part? It's gluten-free. We ...

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 ...

These crepes, made with whole-wheat flour, should be served as you would any crepe: When they're still warm, sprinkle them lightly with cinnamon-sugar, confectioners' sugar, chocolate shavings, or ...

2 cups water 1 cup buckwheat flour 1 cup white flour 1/2 cup egg substitute 1 teaspoon salt Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth.

Pumpkin spice, a flavoring that usually includes cinnamon, nutmeg, ginger and cloves, has been associated with many drinks and sweets, from lattes to cupcakes. But when I think fall pumpkin, I think ...