French chef Marie-Aude Rose is joining TODAY to share her favorite sweet and savory crêpe recipes. She shows us how to make classic crêpes with chocolate sauce and buckwheat crêpes with Camembert, ...

Mix well and let rest for a min of 2 hours, overnight is best. To serve, add thinly sliced cuts of ham layer with swiss cheese. For an extra added authenticity add an egg fist on top of ham and ...

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order Sabrina Weiss is the Editorial ...

2 cups water 1 cup buckwheat flour 1 cup white flour 1/2 cup egg substitute 1 teaspoon salt Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth.

Pumpkin spice, a flavoring that usually includes cinnamon, nutmeg, ginger and cloves, has been associated with many drinks and sweets, from lattes to cupcakes. But when I think fall pumpkin, I think ...

I love to make crepes for either a weekend brunch favorite or a dessert. The great thing is you can make crepes and then refrigerate them until you're ready to serve. Technique tip: Let the batter ...

From where to go to how to dine outside in the cold, we tell you how to navigate Charlotte’s dining scene this winter. Crepe Cellar has closed and Ever Andalo is open in its place. And while we’re ...

I'm a huge proponent of pancakes for dinner, and savory pancakes might make that experience even better. These are the best savory pancake recipes. There’s something so nostalgically delicious about a ...

YPSILANTI, MI -- From meat to sweet, Crepe Nation has all your crepe needs covered. Crepe Nation, in Ypsilanti, offers a variety of sweet, breakfast and savory crepes, in addition to a “build your own ...

Place the eggs, flour, sugar, salt and 1/3 of the milk in a food processor and mix until pasty. With the food processor still running, add the remainder of the milk in a steady stream until ...