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Crepes: 50 Savory and Sweet Recipes Hardcover – April 18, 2012
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About the Author
James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
This recipe book includes plenty of pictures to give you an idea of what your finished product should look like as well as plenty of description to explain how to get your crepes... Read morePublished 1 month ago by avid reader
Book has some wonderful photos and creative recipes. I was really impressed that Holmberg offers a Gluten Free version of the crepe batter, and my coconut milk was an excellent... Read morePublished 1 month ago by Victoria L. Geyer