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 ...

Flour. Choose your favorite all-purpose flour for these crepes. Milk. When making crepes, I prefer whole milk for its richness, but you may also use 2%. Eggs. Eggs provide structure to the batter.

It’s easy to make a poor version of these light breakfast treats, but thanks to a mathematical analysis of how to make the perfect crêpe we no longer have to risk culinary disappointment.

If you attempt to make a paper-thin crêpe, it will tear and end up looking like scrambled eggs—I don’t care how nonstick your pan is, or how well honed your flipping skills are. Give up on ...

You can vary the batter by adding a bit of sugar, vanilla or grated orange peel for desserts or finely chopped fresh herbs for savoury crepes. But if you make them neutral, you can use them either ...

PANAMA CITY BEACH — The Nakamuras’ love of Japanese street food combined ... “On a busy day, we make 70 or 80 crepes,” Okato said. When the Nakamuras aren’t at the restaurant, you ...