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 ...

Unlike pancakes, which are fluffy and made with a raising agent, crepes are thin and flat. They require a bit more precision and can also be a little more complicated to make, but the effort’s ...

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.

And if you're not able to finish all of those crepes at once, they'll refrigerated well to enjoy as a breakfast, lunch or dessert treat later. Keep reading to learn how to make crepes with pancake ...