There's nothing quite like freshly cooked crepes wrapped around sweet or savory fillings. Delicate yet sturdy, crepes are the ultimate vehicle for folding, rolling, or stacking with your favorite ...

Buckwheat – which, despite its name, isn’t a type of wheat at all, but a seed – powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, ...

Prueitt recommends allowing the batter to rest for at least 2 hours, if not overnight. This helps the buckwheat to lose its bitter edge. Over time, the starch in the flour will absorb moisture and ...

Buckwheat — which isn't a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a sassy Goth sensibility, while adding a wealth of ...

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order Sabrina Weiss is the Editorial ...

When I first met Benedicte Maudet, a native of Brittany, France, earlier this year to write about her new crêpe-making business on East Haley Street, she was working on expanding from traditional ...

1. Make the crepe batter: In a large bowl, stir together the buckwheat flour, all-purpose flour, and salt. In a small bowl, whisk the eggs until well blended; stir in the water and butter. Gradually ...

Brittany, in northwestern France, has long been one of my favorite places in the world. Its rough landscape reminds me of where I grew up in Massachusetts. The rocky beaches, sullen, gray skies, and ...

Buckwheat Crepes with salmon. Erik M. Lunsford [email protected] Yield: 4 servings 1/4 cup all-purpose flour 1 cup buckwheat flour 2 eggs 1/2 cup milk 1 cup water Canola or grapeseed oil 4 ...

Though its been just a few months, Bistro 29 seems to already have the blessing of local foodies who've been steadily streaming into the former Lolo's space for first dibs at ratatouille crepes, ...

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