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Crepes: Sweet & Savory Recipes for the Home Cook Paperback – July 20, 2006


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Product Details

  • Paperback: 108 pages
  • Publisher: Chronicle Books; 2nd edition (July 20, 2006)
  • Language: English
  • ISBN-10: 081185681X
  • ISBN-13: 978-0811856812
  • Product Dimensions: 8.8 x 0.4 x 8 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #340,947 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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 --This text refers to an out of print or unavailable edition of this title.

Review

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 --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Good recipes, easy to follow.
R. Cummins
This book has very nice recipes and ideas for both sweet and savory crepes.
Michelle R.
I highly recommend it for beginners!
Lily

Most Helpful Customer Reviews

72 of 72 people found the following review helpful By Nikol Le Vine on February 22, 2003
Format: Paperback
I love this cookbook! It's features a great assortment of both sweet and savory crepes. Some are a little too gourmet for my taste (I'm thinking of the Shrimp & Jicama crepes, specifically), but most are simple, easy and delicious. The best part about this cookbook is it quickly shows you how quick and versatile crepes are. They can be used like pancakes, like tortillas, and sometimes even like pasta (like with Spinach and Ricotta crepes....just like manicotti). It's easy to throw ice cream, fruit, or nuts into a crepe for an amazing dessert. Sure, the book shows you plenty of amazing recipes, but taking the basic ideas and coming up with your own creation is a snap. This is a marvelous book. Sure to make a crepe enthusiast out of you!
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60 of 60 people found the following review helpful By J. Brown on August 22, 2002
Format: Paperback
I made crepes a couple times before, but they never came out well. After reading this, I made three perfect batches using the basic recipes. I like making a batch, then filling them with things and keeping them in the refrigerator for breakfasts. With the recipes and tips in this book, I haven't had a single problem.
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53 of 53 people found the following review helpful By A Customer on March 22, 2000
Format: Paperback
This cookbook is an excellent introduction to making crêpes at home. I do not have a lot of cooking experience, but I was able to make delicious and nice-looking crepes on my first try by following the recipes in this book. The recipes are not difficult to follow, and they don't require exotic ingredients or special kitchen equipment. If you have a blender and a pan with a flat bottom, you can make crepes.
I've tried several of the recipes (both sweet and savory) so far, and they are delicious. Instructions are also provided for reheating crepes, so you can make a big batch of them and then heat up a few whenever you want crepes in minutes. Also, this cookbook is thoughtfully designed to lie flat on your kitchen counter while you cook. I highly recommend this book to anyone looking for an introduction to making delicious crepes at home.
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33 of 33 people found the following review helpful By Vineeth Subramanyam on June 29, 2002
Format: Paperback
I got this book as a gift and I absolutely love it! Crepes are light, fluffy, thin, surprisingly versatile, and low-fat when made with skim milk & egg substitutes. This book has both sweet and savory recipes to give you plenty of ideas. My favorite recipe of all time is Crepes + chocolate-hazelnut spread + bananas. Two words: yum-mie. You'll have a blast with this book!
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20 of 20 people found the following review helpful By Annie Heller on October 3, 2005
Format: Paperback
I had never made crepes before I bought this book. I was intimidated because I have heard from others that it was not the easiest thing to make. This book made it easy. Most importantly, it has a basic recipe for savory and sweet crepes that turn out great.

The other thing I loved about this book is that is gave helpful tips and techniques on things like how to reheat and freeze your crepes. It also had a few FAQ's that were helpful. I read the first few pages a few times before actually trying to make them, and the pictures helped. The directions were also very clear.

While the recipes look great and the two I tried were great, I would buy the book just on the valuable tips and basic info on crepes.
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16 of 16 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on November 7, 2006
Format: Paperback
Brittany is the home of crepes, which until 100 years ago, were made exclusively of buckwheat. Buckwheat is a fruit, not a grain, related to rhubarb and sorrel and grows where grains have trouble in a damp or cool climate. In Brittany, you'll find these served with a fried egg, but crepes can be made of many kinds of flour as proposed here in "Crepes Sweet and Savory."

One use is to replace pasta in manicotti; you can substitute spelt or non gluten flour and make a stuffed "pasta" dish that is more digestible for those who cannot eat pasta. Elegant dishes abound here, filled with shrimp, scallops or chicken in cream sauces, or filled with simply jam for desserts. We particularly like the idea here of adding minced sun-dried tomatoes to the crepe batter.

A nice feature of the book is using alternative flours (chestnut, chickpea, corn) which are a great idea for exploring non-wheat dishes. A useful book--you can find that sliced crepes work for noodles. So this is a boon for people who are looking for gluten-free recipes EVEN THOUGH that is not the focus of this book at all and there is plenty of wheat used in recipes here.
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15 of 15 people found the following review helpful By D. Smith on March 15, 2007
Format: Paperback Verified Purchase
The introduction to this book and the basic recipes for crepes are well worth its price. The crepes turn out tender and flavorful every time. One of my new favorites for savory crepes is the Garbanzo Flour Crepe recipe. Another excellent feature is that Seibert-Pappas gives useful information on how to fold and store crepes.

One drawback to this book is that Ricotta cheese is used as a filler in virtually all of the savory crepe recipes. This can be a problem if you do not like ricotta cheese or if you do not like it when it is combined with certain foods (e.g. seafood). The recipes for dessert crepes are more varied.
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20 of 23 people found the following review helpful By Lily on April 4, 2000
Format: Paperback
I've recently started making crepes. This book is an excellent reference with great recipes. I highly recommend it for beginners!
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