DessertYou all know crepes, these delicious thin pancakes brought to us by France. But they have a real special recipe using ...

Snacks: Any anise lovers in the audience? You are going to love our snack then: crepes with Pastis! Add a touch of this alcohol in your crepe batter and here you are with extra fragrant delicacies :-) ...

Mix flour, salt, and sugar in a medium bowl, and make a well in the center. Put egg, milk, oil, and vanilla in the well. Using a wooden spoon, gradually combine the dry and wet ingredients. Pour ...

I shakily tipped it in under her watchful eye. I then combined the soufflé mixture, a spoonful at a time, to a dollop of crème patissière, careful not to overwork. Next, to assemble the crêpe ...

Sift together bajra flour, wheat flour and salt in a separate bowl and gradually add to the egg and sugar mixture while whisking continuously ... Then scrape the edges and carefully flip the crepe to ...

Mix in the dry and the wet ingredients separately and then combine. Gently whisk till no lumps remain. Cover and refrigerate for at least 2 hours. 2. Warm a flat pan over medium heat and grease with ...

To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.

Celia Hay fills these crepes with a creamy winter mushroom mix. This recipe can be cooked in a few minutes, especially if you have made the crepes in advance (see link below) and have them waiting ...