Let's get down to business: for this year's Chandeleur, we're ditching the industrial jars and going all out for homemade.

There's nothing quite like freshly cooked crepes wrapped around sweet or savory fillings. Delicate yet sturdy, crepes are the ultimate vehicle for folding, rolling, or stacking with your favorite ...

In this episode of In the Kitchen with Matt, I will show you how to make crepes. With this easy crepe recipe you will be ...

Epicurious challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Penny Stankiewicz from The Institute of Culinary Education - to make us their favorite ...

French chef Marie-Aude Rose is joining TODAY to share her favorite sweet and savory crêpe recipes. She shows us how to make classic crêpes with chocolate sauce and buckwheat crêpes with Camembert, ...

This recipe is from the 40th anniversary edition of “Mastering the Art of French Cooking” by Julia Child, Simone Beck and Louise Bertholle (Knopf, 1961). Immediately remove the pan from the heat, and, ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...

In pondering the purchase of some local eggs recently, I recalled an article I’d read about the terminology of egg labels and how misleading they can be. So I was hesitant to buy “free-range” eggs, ...