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Entries tagged with 'crepes'

Wake and Bake: Crepes with Blackberry-Rhubarb Compote

Sweets Carrie Vasios Mullins Post a comment

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. More

Crepes with Blackberry-Rhubarb Compote

Serious Eats Carrie Vasios Mullins Post a comment

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. More

Sunday Brunch: Crepes with Strawberries and Cream

Sunday Brunch Sydney Oland Post a comment

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. More

Crepes with Strawberries and Cream

Serious Eats Sydney Oland 3 comments

Buttery crepes with sweet cream and fragrant strawberries. More

The Vegetarian Option: Vegetarienne Crêpe at Crêperie Saint Germain

Chicago Amber Gibson Post a comment

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. More

Bouchon Bakery's Crêpe Cake

Serious Eats Emma Kobolakis 6 comments

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. More

Bake the Book: Crêpe Cake

Sweets Emma Kobolakis 9 comments

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. More

A Sandwich a Day: Southwestern Crepe at It's Just Crepes in Cincinnati

A Sandwich a Day Laura Arnold 1 comment

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. More

Wake and Bake: Crepes With Caramel Sauce

Sweets Carrie Vasios Mullins Post a comment

Thin, golden, buttery crepes are over-the-top delicious when topped with a pool of homemade caramel sauce. More

Crepes with Caramel Sauce

Serious Eats Carrie Vasios Mullins Post a comment

Make a decadent breakfast by topping homemade crepes with caramel sauce. More

Mixed Review: Barefoot Contessa French Crepe Mix

Sweets Carrie Vasios Mullins 12 comments

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. More

Jenny McCoy's Cocoa Crepes with Mascarpone and Blackberries

Sweets Jenny McCoy Post a comment

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. More

Cocoa Crepes with Mascarpone and Blackberries

Serious Eats Jenny McCoy Post a comment

These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling. More

Sugar Rush: Crepes Suzette at Pastis

New York Kathy YL Chan Post a comment

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. More

The Crisper Whisperer: Ratatouille in Buckwheat Crepes

Serious Eats Carolyn Cope 2 comments

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. More

Macedonian Crepes With Garlic

Serious Eats Jenny Lee-Adrian 1 comment

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. More

Cook the Book: Coconut Bebinca 

Serious Eats Caroline Russock 3 comments

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. More

Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

Serious Eats Phoebe Lapine and Cara Eisenpress 5 comments

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. More

Sunday Brunch: Palatschinken

Serious Eats Sydney Oland 12 comments

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. More

5 Ways to Eat Chocolate for Breakfast

Sweets Liz Gutman 53 comments

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. More

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