Nutty buckwheat crepes filled with silky cold-smoked salmon, creamy crème fraîche, red onion, and capers, are served with a ...

After finishing basic training in the U.S. Army, my first meal back was brunch. In the mess hall, they had different stations ...

A measuring jug, weighing scales, a generous glug of oil and a non-stick frying pan used to be the essentials when making crepes at home. But I have simplified the recipe down to a concise list.

The tradition of eating crêpes is — much like our New Year tradition of collards and black-eyed peas — also associated with ...

From French crepes to American-style pancakes ... let it melt Add the batter to the pan, then place the pan in oven at 425 degrees and bake for 15 minutes Lower oven temperature to 300 degrees ...

Make the pancake batter – add the flour, baking powder ... pan then move the pan around to coat the whole pan. Immediately sprinkle the crepe with some of the spring onions to evenly coat.

Add the eggs and milk and whisk to a smooth batter. Whisk in the melted butter. Heat a non-stick pan or crepe pan until hot and then wipe with a little butter on the surface. Tilt the pan away ...

Step If the pan gets too hot and you burn the butter, wipe it out and continue. Keep the cooked crêpes in a pile in a low oven – interleaved with baking parchment – until they’re all ready.