A chunky compote of rhubarb and blackberries makes a great sweet-tart topping for buttery crepes. Add a scoop of vanilla ice cream for an easy dessert.
'crepes' on Serious Eats
Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert.
The crepes are soft and buttery, the cream is rich and sweet, and the berries add a tart freshness. This dish is perfect for berry season, but the addition of a bit of sugar and booze to off-season berries will help you stand the wait they're at their peak.
Buttery crepes with sweet cream and fragrant strawberries.
If you're looking for meatless options at Crêperie Saint Germain, you could order a colorful beet salad or perhaps sweet potato gnocchi. But this is a crêperie, so naturally, you must order a crêpe.
According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.
According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crepes sandwich layer upon layer of thick, orange-zested pastry cream.
While I imagine die hard crepe-eaters might turn their nose up at any liberties being taken with the traditional concept, the creative ingredient combinations and quick, friendly staff obliterated any hesitation I might've had after my first visit to It's Just Crepes.
Thin, golden, buttery crepes are over-the-top delicious when topped with a pool of homemade caramel sauce.
Make a decadent breakfast by topping homemade crepes with caramel sauce.
One thing I've never understood: cummerbunds. Another thing I've never understood: pancake mix. As you can see, I thought I easily had my plate full with life's mysteries. Then during a routine purchase of one slotted spoon at Crate and Barrel, I spotted a canister of The Barefoot Contessa's French Crepe Mix, and everything unraveled again.
I love making crepes—the accomplishment of flipping (without ripping) them brings me great satisfaction. Once you get the hang of the technique, I'm sure you'll agree. These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling.
These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling.
There's not many places in the city where you can casually drop by for Crepes Suzette in the afternoon, but Pastis is one of them.
Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu.
When my friend Dejan said he was from Macedonia, I realized I knew nothing about the cuisine. Macedonia gained its independence from Yugoslavia in 1991, but the Balkan cuisine has heavy Turkish influences. A visit to his home for a Macedonian meal meant getting a slice of Pitulici So Luk, sort of a pie made with layered crepes soaked in garlic and olive oil. I polished off my slice in a snap.
When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half.
When I lived in France, my host mother used to heat up purchased buckwheat crepes with ham and eggs as a dinner last resort, when she was short on time and ingredients. Though she was a good cook, I liked that simple meal as much as anything else she made. You can in fact buy pre-made crepes over here, too, but frying the crepes yourself adds only a little in the way of time and really nothing in the way of ingredients. If your appetite is hardy, you can also crack two eggs over each crepe without straying from the eight-buck budget.
These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam.
I was doing it before it was cool. (It's fine, I bet you were too.) Now that plenty of scientific evidence has proved that chocolate can provide some health benefits—in moderation, of course—that doesn't seem like such a big deal. But what about chocolate for breakfast? Sure, the Spanish and French aristocracy used to drink it all the time, but a mocha in the morning isn't quite enough for me. Here are some ways you can feed that craving before noon and not feel like a total freak. I promise—you're not alone.