Jacques Pépin's recipe for these classic buttery, citrusy crêpes is ideal for entertaining a group. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

Crepes are delicate French pancakes, but unlike fluffy breakfast pancakes, crepes are often served for lunch or dinner. Crepes don't contain leavening, so the cooking process is quick. The batter and ...

Delightfully light and tangy, these Lemon Meringue Crepes combine the citrusy brightness of lemon curd with the sweet, crunchy texture of meringue. Perfect for brunch or dessert, they offer a ...

There’s just something about biting into a buttery crepe that feels like an extra-special treat. And the thin French-style pancakes are as equally delicious with sweet fillings like Nutella and banana ...

Cook’s notes: This recipe calls for combining ingredients in a blender; however, Pascal Olhats prefers to blend crepe ingredients with a wire whisk. He whisks liquids and eggs together, then slowly ...

Whisk together 3 eggs, milk, all-purpose flour, glutinous rice flour, butter, and salt in a medium bowl. Cover crêpe batter, and chill until liquid is absorbed and mixture thickens slightly, at least ...

1. Pulse three-fourths cup of milk, one-half cup of water and the eggs two or three times in a blender until smooth. Add the sugar, cinnamon, salt and flour. Blend the batter until smooth. With the ...

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 ...

To prepare the crêpes: Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes. While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk ...