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FRENCH CRÊPES ~ Paper thin, made from simply flour, eggs, milk and butter. As a dessert, regular flour is used, and the finished crêpe is served sprinkled with sugar, or filled with a sweet filling. The savory version, served as a main dish, is made from buckwheat flour, and filled with a savory filling like ham and cheese or spinach. Crêpes are a specialty of the Brittany region of France.
How To Make French Crepes | I believe Crepes is one of those foods that everyone should know how to cook. They are really simple and the ingredients are stables in our kitchens, so there's no excuse not to learn. | From: spiciefoodie.com
Pear French Crepes Filling: 2 pears, peeled 1 tablespoon butter 1/4 cup dark brown sugar 1/4 tsp sea salt, Juice & grated zest from 1/2 orange 1/2 cup fresh ricotta cheese, at room temperature For Crepe Batter: 1 large egg 3/4 cup milk 1/2 cup flour 1/8 teaspoon ground pepper 1/4 teaspoon sea salt 2 tablespoons melted butter, divided
Gluten Free Crepes With Honey Lavender Roasted Persimmons | You have no idea how giddy I am knowing that I finally nailed down a gluten free recipe for crepe that we all like and behaves exactly like its gluten counterpart. Crepe parties! Been way too long since I had a warm sugar crepe and a cup of tea on a chilly Autumn day. Well, no more! | From: tarteletteblog.com
Gluten Free Crepes Makes 12 crepes For the crepes: 125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour) 125gr millet flour (about 3/4 cup) pinch of salt 2 cups whole milk 3 eggs 1 tablespoon unsalted butter, melted and cooled pinch of salt 1/2 cup light beer (or club soda or cider)