Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg

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Notes about this book

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Notes about Recipes in this book

  • Versatile crêpes

    • Rinshin on August 31, 2019

      Good basic crepe recipe. I had to add more liquid to make it easier to twirl around in the pan otherwise the batter was too thick. The taste is very good with the addition of butter instead of vegetable oil. Used to make crepe manicotti with homemade tomato sauce from our garden tomatoes.

  • Ricotta blintzes with blueberry-lime sauce

    • kbrooks on December 03, 2019

      Blueberry-lime sauce good on other things, like ice cream

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Reviews about this book

  • Yum.Fi

    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.

    Full review
  • Serious Eats

    ...lines up the hows, whys, and how-tos of crêpe making, then goes on to share a lovely selection of crêpe recipes including basic, gluten-free, buckwheat, and chickpea flour versions...

    Full review

Reviews about Recipes in this Book

  • Versatile crêpes

    • Serious Eats

      And while this batter is bang up, please be prepared to toss at least one or two of your first crêpes. It's just one of those inevitable things that's bound to happen on the road to great crêpe making

      Full review
  • ISBN 10 1452105340
  • ISBN 13 9781452105345
  • Linked ISBNs
  • Published Apr 18 2012
  • Format Hardcover
  • Page Count 108
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

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.

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