Dessert: Ok sometimes you get tired of pancakes ? Why don't you bake those delicious crepes that French excel at ? A really ...

I prefer to make the crepes with a thin batter and slightly undercook them so they retain a soft, silky texture. If the batter is too thick they will be rubbery and chewy to eat and will not roll ...

For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until ...

Snacks: Have you ever had French samosas? Of course not! Though these ones are really the best fusion ever! Preparation: Step ...

1. Mix eggs with sugar and salt. 2. Add starch, previously dissolved in milk, and oil. Mix well. 3. Stirring constantly with ...

Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places.

Crepes can be assembled ahead of time. Refrigerate until ready to heat in baking dish as directed, increasing baking time as needed until crepes are heated through and cheese is melted.

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20 ... 10 seconds more. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip ...

It’s a bit of a Goldilocks situ with crepes and pan heat. If the crepe batter bubbles up right away, your pan is probably a little too hot. If the pan is not hot enough or you grease it too heavily, ...