The Crepe Recipe Book for Beginners: 60+ Sweet and Savory Crepes

If I had been able to see the table of contents, I would not have ordered this book. There are very few savory crepe recipes I want to try. Many seem to say “go buy deli meat and cheeses and wrap them in a crepe”. There are several recipes for crepe batters but these are already available on the internet. This book is inexpensive but there is not much here.

This book seemed a little pricey but once I opened it, I saw that the quality justifies the cost. The delicious photos that make you want to get in the kitchen and start whipping up some crepes. The section on batters is excellent, too. Trying to get away from using wheat flour all the time, I picked up some buckwheat and almond flour and am excited to experiment. I think this one's a keeper.

No photographs practically so it’s going back.How an author can. Write a cookbook without photographs of the recipes or final product is beyond me and I will never keep such a book. It’s incomplete and uninteresting, uninspiring.

Nice and easy to understand

Excellent book. Keeps getting better and better the more I read. I love these recipes! Highly recommended!

Crepes are currently a hot commodity because they are so versatile and can be prepared in a number of ways that anyone will sure find a crepe they love. From sweet to savory, this book has you covered. In more than 60 recipes, the reader will certainly a new favorite crepe dish. Following a comprehensive introductory chapter that explains ingredients and the techniques for the perfect crepe, the reader is then given a good number of recipes. The second chapter starts off with the basics, the various batters than be used to make a crepe, sweet and savory as well as gluten free, vegan and keto-friendly are included. Once everyone can find the batter to fit their liking and dietary need, we are off to make some crepe. I still like traditional crepes the most, such as Crepes Suzette, but also thought that the Key Lime crepes were a nice change from making Key Lime Pie. I like that the recipes are presented in a way that the reader can experiment also on their own. For example the Key Lime Pie could be altered to maybe try out a more orange crepe flavor. Some other recipes I like were the Kentucky Pecan Crepes and the Chocolate Espresso Fudge Crepes. Clearly I prefer sweet crepes, but if you like savory crepes, you will find plenty to sample as well. Overall, I recommend the book because of the variety it offers and because it enables the reader to try out generating recipes on their own.I received a free copy of the book from the publisher.

While I learned about crepes from my Canadian-French grandmother, most people have not, so the first chapter is really good at helping you to understand what goes into making a great crepe, including the technique that always works! Her troubleshooting tips are great for beginners! The second chapter discusses the difference in savory and sweet batters, and how you can alter them for different needs. It's really amazing, when you think that you usually have everything you need to make them, right in your cabinet- nothing special is need for basic crepes! It's how you fill them, that make them different!From there you get into the 60 recipes. many of which will be new and unique to readers, as they take the batters and mix them up! We've really used crepes as dinner dishes, with different fillings and sauces, or as filled with fruits. The fun recipes, like key lime crepes and crepe cake are perfect for light summer desserts, which she gives you twists on traditional favs like Jalapeno Chicken (we usually use chicken, broccoli and cheese), make me want to get the crepe pan back out and serve them all the time, and you will too with this book!

There are many ways to achieve nourishment .Certainly one of the most delightful is the crepe .Crepes are long admired as the fast food of France. We have all seen them sweetly shared on Paris sidewalks cafes and bistros .Crepes are as romantic as they are delicious. More European than American.All American Ann Costlow to the rescue.In her new book The Crepe Recipe Book Ann Costlow has helped to de-mystify the crepe all the while leaving the magic to us.Eggs, milk, flour, sugar plus a hot pan with plenty of butter and you are ready to go. Add your favorite fillings and breakfast is ready!Ms. Costlow however, goes much further. She entices us to dig deeper. What about savory (asparagus with spinach); how about buckwheat, gluten free, paleo or those on a keto diet? Ann has considered it all.Ms. Costlow gained these skills while traveling through France; specifically Normandy and Brittany earlier in her career. Now oh so generously she is sharing these blueprints with us. Beautifuly illustrated these 60 plus recipes compiled in a book to cherish but don’t be afraid to splatter with your favorite concoctions. Mine? Blueberries on buckwheat, of course!

This cookbook was a good guide for making crepes. Thank you.