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