Decadent Crepes with Cream Cheese Filling and Fresh StrawberriesTransform your breakfast or dessert into a gourmet experience with these delectable crepes filled with creamy, tangy cream cheese and ...

This matcha mille crepe cake is a true showstopper with its fifteen delicate green tea crepes and airy mascarpone cream between each layer. The vibrant color and subtle bitterness of the matcha ...

If you're looking for a basic recipe for crêpes, look no further. Folded into dainty wedges to serve, these easy-to-make light crêpes from Adam Liaw could also be served up with add-ons for dessert.

Over half of crepe spread 1 to 2 tablespoons filling, 1/4 cup mushroom mixture, 1/4 cup thinly sliced roasted red pepper (oil patted off with paper towel), and 1/4 cup grilled seasoned chicken ...

Using a 10-inch skillet will result in about 6 or 7 crepes. The process is the same, but use about 1/3 cup of batter for each crepe, and fill each one with 1/3 cup of filling. 1.

3. To make the filling, combine brown sugar and cornstarch in a 3-quart saucepan. Stir over medium heat. As sugar melts, stir in 1 cup cream, 2 tablespoons apple brandy or apple juice and 1 ...

In each crepe, place 1/4 cup seafood filling, roll, and place seam side down in a baking dish. Top crêpes with the pepper jack cheese and green onions and place in oven until the crepes are hot ...

For savory crepes, try cheeses, meats and chicken, fresh vegetables and seafood like smoked salmon in the filling. For sweet crepes, try chocolate, hazelnut spread, caramel, jams, compotes and fruits.

Holding the skillet off the heat with one hand, pour in roughly one-third cup of batter. Swirl quickly across the bottom of the skillet. Pour the excess batter back into the bowl and trim the ...

For the crepes, place 2 ounces of the chocolate in a metal bowl set over a saucepan of simmering water. Add one-half cup water and heat, stirring occasionally, until the chocolate is completely ...

For a fast dessert, coat the crepes with jam, Nutella, lemon curd or any sweet spread, fold them into quarters or roll them up into thirds, sprinkle with confectioners' sugar and you're done.