Crêpes may sound like fancy French food, but the thin pancakes are simple enough for anyone to handle, insists cookbook author and cooking teacher Tori Ritchie. In The Early Show's "Five-Minute ...

Dating back to the 12th or 13th century in western France, crepes have since gained immense international popularity. Normally served at breakfast or as a dessert, crepes can be made with sweet or ...

Who said you need a professional crepe maker to make thin, golden crepes worthy of your grandma's? If you dream of fluffy crepes without investing in a new appliance, good news: your kitchen already ...

Cookbook author Martha Holmberg has written the book on crepes — literally! Her "Crêpes: 50 Savory and Sweet Recipes" is the definitive guide on how to make crepes filled with everything from cheese ...

Making crepes might seem like a chore, but once you get the hang of it, you can whip up a batch in no time. I mastered the art of making crepes nearly 10 years ago after reading a Paris freelancer’s ...

Join “Jayni’s Kitchen” this week for “Making Crepes with French Professor Mary Johnson.” Johnson, who teaches French at Bishop Seabury Academy, will prepare the following recipes. Jayni Carey is host.

1 1/4 c. In a blender, blend eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days. Preheat a 9 ...