Customer Reviews

Crepes: Sweet & Savory Recipes for the Home Cook

5 star:		(20)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

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!

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.

This cookbook is an excellent introduction to making crępes 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.

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!

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.

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.

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.

I've recently started making crepes. This book is an excellent reference with great recipes. I highly recommend it for beginners!

I originally found this book at a library, but after checking it out over and over again -as I love it, I checked on Amazon and it was here!! Love it! It has such a wonderful variety of crepes, using different flours etc., sweet and savory, and so many tips and ideas. I share this book title with everyone at my cooking shows. Definitely worth the price and then some!

I took a crepe making class just to learn the technique and take the fear out of crepe making. While I took away from that class a few recipes, none were interesting enough to make at home. This book is wonderful--what closed the deal on purchasing it was when I saw that it included a recipe for blue corn crepes. While vacationing in Santa Fe, I fell in love with their blue corn pancake/muffin mix. I can't wait to make the blue corn crepes with the blue corn mix I brought back to Houston. The recipes in this book are exactly what I was looking for--diverse and simple to follow.