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

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20 ... You can always trim off the "tail" that’s left behind later. Cook the crêpe until the edges begin to dry and lift from the ...

With layers of delicate crepes and a pastry cream filling, this crepe cake is the perfect vessel for toppings like fresh ...

Chickpea scramble is the perfect effortless vegan breakfast option. It’s naturally soy and gluten-free, high in protein, and ...

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.

In any case, it involves a delicious combination of cooking crêpes in a sauce made from caramel, butter, orange juice and liqueur – either Grand Marnier or Cointreau. Start by making your ...

Cook for 1-2 minutes, then flip and cook for a further minute. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof ...

Drizzle a small amount of oil over the spreading crepe. Increase the flame to medium and cook until the base turns golden brown and crispy. Carefully flip the crepe to cook the other side for a ...