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Crepes: 50 Savory and Sweet Recipes Hardcover – April 18, 2012

4.5 out of 5 stars 101 customer reviews

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Editorial Reviews

About the Author

Martha Holmberg is the former publisher and editor of Fine Cooking magazine, the founding editor of MIX magazine, and the former food editor of the Oregonian newspaper. She is also the author of Puff, a Julia Child Award-finalist cookbook. She lives in Portland, Oregon.

James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
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Product Details

  • Hardcover: 144 pages
  • Publisher: Chronicle Books (April 18, 2012)
  • Language: English
  • ISBN-10: 1452105340
  • ISBN-13: 978-1452105345
  • Product Dimensions: 8 x 0.8 x 9.5 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (101 customer reviews)
  • Amazon Best Sellers Rank: #14,002 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This book was just what I wanted. Basic information as well as lovely recipes and photography. Easy to make and impressive presentation.
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Format: Hardcover Verified Purchase
Aside from the book being beautifully written and illustrated, the real test is in the recipes. I just got the book and have only made the basic crepe so far--and it was so delicious--the author's tip on using browned butter (and how to make it), as well as her detailed instructions on the special steps needed in properly concocting crepes (think letting the batter rest in the fridge overnight) helped me create truly delectable crepes with a sublime texture. And the author clearly explained how to freeze them for later. And they freeze and reheat beautifully. I can't wait to try more recipes from the book.
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Format: Hardcover
How can something so seemingly simple be so varied and tasty? Crepes is the subject of this book and our culinary wonder. In fact the crepe could be one of the definitions for the business term KISS (keep it simple and sweet) and the definition in turn could sum up crepes. Simple and sweet (unless you have a savoury one then it would be `Simple and Savoury'.
In this hardback book the author presents 50 savoury and sweet recipes, showing the true variety and real diversity of the humble crepe, whether served up with something on the side or served `solus'. Whether it is for breakfast, brunch, an afternoon snack or something later on at night, there invariably will be a crepe (of three) for you. Naturally these can be viewed as building blocks, where the limit is only your imagination and the contents of your food cupboard.
Beginning with a great overview to crepes, crepe making and the all important tools (don't worry, it isn't really that complex, but sometimes it can be very easy to make mistakes on things that are very easy to do!). There can also be many opinions about the definitive way to make something very simple. Some people will swear by certain ingredients above all others. At the end of the day, unless you have your own "winning recipe" and will just use this book for advanced enlightenment, you would not go wrong by following the author's basic recipes and graduate on to the more elaborate, advanced stuff (!) in due course.
From the get go it is clear that the author has put some thought into her recipes. It is not just add a dollop of jam or cream and maybe a biscuit. The first savoury recipe is for `Pesto & Creme Fraiche Crepes with Arugula Salad". Rather posh, you might think, but it shows what a versatile thing the crepe can be.
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Format: Kindle Edition Verified Purchase
I thought this book was poorly organized and edited. The exact same comments on brown butter (among other things), occur in several places. The duplication is unnecessary. As a further example of the disorganization, almond brown butter crepes (technically sweet) come before savory, but then there's a section on sweet.
Aside from the organization,the author seems to be laboring under the misconception that a crepe is not a thing unto itself. For instance, there are moo shu pork crepes, lox, egg and onion crepes, profiterole crepes, butternut squash, stilton and hazelnut crepes but none of the classics I was looking for. Frankly, I don't understand the need to tamper or crepeify moo shu pork, lox eggs & onions or profiteroles. Bottom line, I found few of the recipes appealing. With the exception of about two, both classic french crepes, there are few I would ever choose to make.
Overall, it felt as if the author was appropriating fillings simply to fill space. Unfortunately, this came at the expense of the classic European and Asian street crepes that are the personification of crepe-making.
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Format: Hardcover Verified Purchase
I am amazed by how quickly a light meal comes together when you start with pre-made crepes. When I take the batter out of the refrigerator after 8 hours, I make 2 or 3 crepes for immediate use with a prepared filling. After that meal, I make up the rest of the crepes, about 20 total, and store them in the fridge or freezer. This book by Martha Holmberg has provided several different batter recipes and then lays out 50 very different recipes for savory and sweet meals made from easily obtained ingredients. She gives detailed step-by-step instructions, many of which are shown with photographs. I reread portions of the book occasionally because Ms. Holmberg has provided an excellent reference covering everything I need to know about crepes. This book provides plenty of varied solutions for planning some very interesting dishes. I have one additional piece of advice:the author used a quarter of a cup of batter in an 8 inch crepe pan. Many people use a 9.5 inch pan and I seem to have better results by using a one-third cup of batter which is actually easier to flip with a table knife and produces a less fragile buckwheat crepe.
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Format: Hardcover Verified Purchase
There are a few recipes that sound good, but the majority are simply pushing credibility with the unlikely combination of ingredients. Definitely most of them I will never try. But my main complaint, and I know this has nothing to do with the author, is the SMALL page numbers. Extremey difficult to read and almost requires a magnifying glass. Do those who design and layout books realize that not everyone has perfect vision? I will probably try a few of the recipes but most likely will pass this book along to someone else.
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