1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crepes. 2. Melt 1 tablespoon ...

Jacques Pépin's recipe for these classic buttery, citrusy crêpes is ideal for entertaining a group. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

2 ounces of milk 2 ounces of cake flour 1/2 ounce of sugar pinch of salt 2 eggs 8 ounces of milk 1.25 ounces of oil or Clarified butter Sift the flour sugar and salt until bowl . Add the eggs and just ...

Pancake Crêpes Suzette is a French Classic that includes tender crepes cooked in a caramelised, sugar, orange and Grand Marnier sauce. The dish is delicious and is the perfect dish to celebrate ...

Not sure the best way to celebrate this New Year’s Eve? With less than a week left to plan, you’d better start making those restaurant reservations right away. You can pick a place based on their ...

Place all ingredients except vegetable-oil spray in a bowl and whisk together until smooth. Set aside to rest in the refrigerator for 1 hour. Heat a small crêpe pan over medium heat, lightly coat the ...

This version of Crepes Suzette is an updated recipe from the book that Julia wrote with Jacques Pepin. It is faster and easier than the one in “Mastering The Art Of French Cooking” because it uses the ...

The Original Prince of Wales Social Aid and Pleasure Club, shown here at their 2009 parade, was named after the Prince of Wales (widely known as the best-dressed man ...

MANILA, Philippines — Crepes Suzette is a French dessert that is popular in fine dining restaurants and hotels worldwide, including the Philippines. It is also a showpiece dessert to make because it ...

SO many people have blogs now, it’s hard to imagine there’s anyone left to read them. Twelve thousand new ones are supposedly created every day, and more than 1,200 English-language blogs are devoted ...

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet. Flamboyant, flaming and French, it’s hard to outshine ...