Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful...
Author: Martha Stewart
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Author: Martha Stewart
The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.
Author: Martha Stewart
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Author: Martha Stewart
A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Author: Martha Stewart
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best...
Author: Martha Stewart
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Author: Martha Stewart
Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.
Author: Martha Stewart
These delicious apple crepes could easily be breakfast as well as dessert.
Author: Martha Stewart
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Author: Martha Stewart
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In...
Author: Martha Stewart
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla...
Author: Martha Stewart
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Author: Martha Stewart
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Author: Martha Stewart
If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make...
Author: Martha Stewart
Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead...
Author: Martha Stewart
A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel...
Author: Martha Stewart
This Lemon-Mascarpone Crepe Cake is a dessert dream. Lemon curd can be made the week before; if you don't have time, use store-bought, and lighten it with...
Author: Martha Stewart
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
Author: Martha Stewart
Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.
Author: Martha Stewart
Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in...
Author: Martha Stewart
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Use this recipe as a filling for Dessert Crepes.
Author: Martha Stewart
This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese...
Author: Martha Stewart
These warm and tender crepes are filled with roasted vegetables and goat cheese for a savory spin on a French favorite.
Author: Martha Stewart
This surprisingly rich-tasting dessert is filled with whipped cottage cheese and almonds, and drizzled with a bit of melted apricot jam.
Author: Martha Stewart
The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any time of day. Serve these rolled up or folded. This recipe...
Author: Martha Stewart
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry...
Author: Martha Stewart
Upgrade a kid-friendly lunchtime classic with these easy-to-eat PB & J rolls using our recipe for Simple Crepes. They make a great after-school snack.
Author: Martha Stewart
This towering dessert is made with alternating layers of crepes, creme fraiche, and strawberry preserves.
Author: Martha Stewart
The batter can also be prepared in a blender: Place the ingredients in the jar of a blender, then turn it on and off quickly. Scrape down flour from sides,...
Author: Martha Stewart
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up...
Author: Martha Stewart
Use this recipe as a filling for Dessert Crepes.
Author: Martha Stewart
The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. These are sweetened slightly with sugar, perfect...
Author: Martha Stewart
Make this for our Darkest Chocolate Crepe Cake.
Author: Martha Stewart
Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. Honeybell...
Author: Martha Stewart
This recipe is brought to us by Alice Waters, chef and owner of Chez Panisse in Berkeley, California.
Author: Martha Stewart
This delicious recipe for buttered crepes with caramel and pecans comes courtesy of Rick Bayless.
Author: Martha Stewart
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic...
Author: Martha Stewart
Use this lemon curd recipe as a topping for Dessert Crepes.
Author: Martha Stewart
Talk about a serious wow factor! Paper-thin crepes are layered with a homemade whipped filling made from heavy cream, sour cream, and confectioners' sugar....
Author: Martha Stewart
These fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops.
Author: Martha Stewart
Buttery crepes are topped with thinly sliced tangerines in syrup, which have a light and unexpected flavor. Recipes reprinted from CITRUS: SWEET AND SAVORY...
Author: Martha Stewart
Paper-thin crepes are improved upon health-wise with blackberries; this fruit is among the most fiber-rich you'll find and is a good source of vitamin...
Author: Martha Stewart
These nutty buckwheat crepes are spread with salted butter and freshly ground pepper, and then finished with a slice of smoked ham. Folding a crepe twice...
Author: Martha Stewart
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart