Crepes: Sweet and Savory Recipes for the Home Cook [Paperback]

Foodies may declare crêpes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "crêpe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all crêpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crêpes. Eleven are savory, including ones made with whole wheat flour, with minced herbs, and with chickpea flour, while four are sweetened to use in making desserts. Photos accompanying Pappas's meticulous directions illustrate how to turn out light, delicate crêpes and how to fold them around fillings in 11 ways. She also explains what to do about problems such as small holes or cracking edges.

Crêpes also offers novel ways of serving the pancakes, such as the Party Stack with Pesto Fillings; Salad Basket Crêpes with Grapes, Blue Cheese, and Hazelnuts; and Chicken, Corn, and Red Pepper Crêpes. In addition, you will find Wild Mushroom Crêpes and other classics. Cannelloni and Cheese Blintzes are reminders that crêpes are more than a French favorite. --Dana Jacobi

Eating crepes is a breeze. But actually making them can intimidate the uninitiated. Never fear: Lou Siebert Pappas, author of Crepes: Sweet and Savory Recipes for the Home Cook, shares her tips for making the perfect crepe. -- Boston Herald

Ever-popular in France, delicate and delicious crepes are basking in the international culinary spotlight. These wafer-thin pancakes with delectable fillings are fast, easy, and versatile, and can be rolled, folded, or stacked for scores of delicious dishes, from main courses to desserts. This gorgeous cookbook features more than 40 recipes for sweet and savory crepes sure to delight friends and family. 22 color photos.

Lou Seibert Pappas (Palo Alto, California) has written over 40 cookbooks, including Pancakes & Waffles; Creme Brulee and Omelettes, Souffles & Frittatas. Jean-Blaise Hall (Paris) specializes in food photography. His work has appeared in magazines such as --This text refers to an alternate Paperback edition.