Whether you're craving something sweet for breakfast or a savory twist for dinner, mastering the art of crepe making is a ...

(WKOW) -- Chef Anja Lee with Anja Lee Catering stopped by Wake Up Wisconsin Weekend to talk about her crepes recipe, which can be either sweet or savory! "Crepes actually come from France and they are ...

• Use the right pan. One of the trickiest things about making crêpes is getting the batter to spread into an even, perfect ...

2 cups water 1 cup buckwheat flour 1 cup white flour 1/2 cup egg substitute 1 teaspoon salt Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth.

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order Sabrina Weiss is the Editorial ...

I love to make crepes for either a weekend brunch favorite or a dessert. The great thing is you can make crepes and then refrigerate them until you're ready to serve. Technique tip: Let the batter ...

Cooking is not just a daily task or a chore to me. I love creating in the kitchen. Trying new ingredients, concocting new dishes and experimenting with different techniques gives me an outlet for ...

A blender is a crepe-maker's best friend — it's brilliant at mixing the batter, without a lump in sight. Also, make sure to have a small ladle on hand, or anything that helps to deliver a consistent ...

MERCHANTVILLE, N.J. -- Crepes are so versatile, you can make them sweet for dessert or savory for any mealtime. "Coming up with great recipes for crepes is a little bit like writing a song, you have ...