Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.
Crepes
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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.
James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
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Customer Reviews
Most Helpful Customer Reviews
19 of 20 people found the following review helpful
By JoAnn Belack
Format:Hardcover|Amazon Verified Purchase
This book was just what I wanted. Basic information as well as lovely recipes and photography. Easy to make and impressive presentation.
6 of 6 people found the following review helpful
5.0 out of 5 stars
Top marks to the author (and photographer) for putting together such a great book.
December 18, 2012
By I. Darren
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. Even that recipe could be added to with a few vegetables and a bit of cheese and voila! You really can let your imagination run riot and inspiration rule your mind. Some of the recipes feature fillings for crepes. Imagine the taste sensation that could be when served within a salad. Confuse and amuse the taste buds, particularly for those who think that the crepe is just a glorified pancake with the same old, same old traditional serving `suggestions'.
Naturally for those with a sweet tooth, the author's versatility and imagination doesn't let you down. This reviewer was particularly taken by the "Mile-High Meyer Lemon & Whipped Cream Crepe Cake" and could see that as a great starter for, err, tinkering and customisation. Thankfully, especially within the "sweet" section, the author has declined to show typical calorific values of dishes. The humble crepe might be relatively OK as these things go, but certainly some of the more involved, sweeter recipes might have those who count every calorie a little flustered and frustrated.
Each recipe is very well written with a clear introduction and overview. The methodologies are very detailed and should not pose any particular problems to the unwary - just follow the instructions. In fact it might be fair to say that the biggest problem would be producing the perfect crepe. It is worth taking time to practice, practice and practice again. Follow the guides carefully as there will be many hints and tips that you have perhaps not seen before. Get to understand exactly what makes a good crepe. As said, it might sound simple but a bad, burned, misformed crepe will be less forgiving and will stand out like a nudist at the Arctic Circle when you come to combine it with other ingredients.
So top marks to the author (and photographer) for putting together such a great book. Single subject books can be a risk at times, but this one has a reasonable price tag, a lot of engaging, interesting recipes and a lot of useful background information to boot.
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. Even that recipe could be added to with a few vegetables and a bit of cheese and voila! You really can let your imagination run riot and inspiration rule your mind. Some of the recipes feature fillings for crepes. Imagine the taste sensation that could be when served within a salad. Confuse and amuse the taste buds, particularly for those who think that the crepe is just a glorified pancake with the same old, same old traditional serving `suggestions'.
Naturally for those with a sweet tooth, the author's versatility and imagination doesn't let you down. This reviewer was particularly taken by the "Mile-High Meyer Lemon & Whipped Cream Crepe Cake" and could see that as a great starter for, err, tinkering and customisation. Thankfully, especially within the "sweet" section, the author has declined to show typical calorific values of dishes. The humble crepe might be relatively OK as these things go, but certainly some of the more involved, sweeter recipes might have those who count every calorie a little flustered and frustrated.
Each recipe is very well written with a clear introduction and overview. The methodologies are very detailed and should not pose any particular problems to the unwary - just follow the instructions. In fact it might be fair to say that the biggest problem would be producing the perfect crepe. It is worth taking time to practice, practice and practice again. Follow the guides carefully as there will be many hints and tips that you have perhaps not seen before. Get to understand exactly what makes a good crepe. As said, it might sound simple but a bad, burned, misformed crepe will be less forgiving and will stand out like a nudist at the Arctic Circle when you come to combine it with other ingredients.
So top marks to the author (and photographer) for putting together such a great book. Single subject books can be a risk at times, but this one has a reasonable price tag, a lot of engaging, interesting recipes and a lot of useful background information to boot.
2 of 2 people found the following review helpful
By Scott Warner
Format:Hardcover|Amazon 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.
Most Recent Customer Reviews
5.0 out of 5 stars
Good book
You can learn crepes from the basic beginning and its really easy to follow the steps and I make a good crepes in sweets and savory. Read more
Published 12 days ago by juni
5.0 out of 5 stars
great for crepe lovers
Gave this as a birthday gift to a sister who already made wonderful crepes. She was thrilled to have a book totally devoted to them and loves experimenting with the recipes. Read more
Published 1 month ago by Margaret J Piccinelli
2.0 out of 5 stars
Not what I expected
It did not have enough crepe "filling" recipes. I have plenty of "crepe" recipes but need more savory filling recipes
Published 1 month ago by Sally
5.0 out of 5 stars
Love it!
This crepe recipe book was given to my dad as a gift. He is great at making crepes and this recipe book gives him so many new ideas on different ways to serve the crepes.
Published 1 month ago by Ash7113
5.0 out of 5 stars
Great Crepe Cookbook!!!!
This is a fantastic Crepe Cookbook, filled with lots of ideas for some really tasty-sounding crepes. I can't wait to try them!
Published 1 month ago by Sarah A. Jones
3.0 out of 5 stars
New at making crepes
I would have loved a few basic recipes for crepes that were really simple and had easy to find ingredients.
Published 2 months ago by Myrl Benson
5.0 out of 5 stars
Wonderful tips and recipes
I love a lot of the recipes and am looking forward to makings some. Some great tips as well. Great for beginners or moderate crepe makers.
Published 2 months ago by Crystal Sin
4.0 out of 5 stars
Great Book
This book is really informative if you are a beginner or one with slightly more experience at making crepes. I love the buckwheat recipe. Read more
Published 2 months ago by Federica M. Sommer
1.0 out of 5 stars
I did not like this cookbook.
I found this to be to sophisticated for what I was looking for. I was hoping for a simple crepe cookbook.
Published 3 months ago by Carol A. Presnell
5.0 out of 5 stars
Anything better than fresh crepes? Asks the supervillian as he strokes...
Honestly, I must confess I am not a crepe-a-holic, but my son-in-law (2 double hyphenated words in a row - take note Amazon reviewer ranking system) got a crepe maker as a gift... Read more
Published 3 months ago by Candace Strickler
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