Crepes: Sweet and Savory Recipes for the Home Cook (Paperback)

~ Lou Seibert (Author), Jean-Blaise Hall (Photographer) "savored for centuries, crepes are celebrating a revival today, with creperies opening throughout France, America, and elsewhere in the world..." (more)
Key Phrases: buckwheat galettes, garbanzo flour, fresh white goat cheese, Monterey Jack (more...)

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

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

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Product Details

• Paperback: 108 pages
• Publisher: Chronicle Books (March 1, 1998)
• Language: English
• ISBN-10: 0811816966
• ISBN-13: 978-0811816960
• Product Dimensions: 8.8 x 8 x 0.5 inches
• Shipping Weight: 13.9 ounces
• Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #279,388 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

47 of 47 people found the following review helpful:

5.0 out of 5 stars A springboard for your own culinary creativity!, February 22, 2003

By	Nikol Le Vine "poet17" (San Diego, CA United States) - See all my reviews (REAL NAME)

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!

40 of 40 people found the following review helpful:

5.0 out of 5 stars lots of recipes, but you only need a couple, August 22, 2002

By	J. Brown (Roseville, CA United States) - See all my reviews (REAL NAME)

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.

35 of 35 people found the following review helpful:

5.0 out of 5 stars Yes, you can make delicious crepes at home!, March 22, 2000

By A Customer

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.