A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
A classic egg, cheese, and ham filling for crepes.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Take a walk on the savory side.
Maple and pecans cooked together with brown sugar are reminiscent of pecan pie.
Ice cream optional.