Crepes: Sweet & Savory Recipes for the Home Cook
by Jean-Blaise Hall, Lou Pappas, Lou Seibert Pappas
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Book Summary Information
Author: Jean-Blaise Hall, Lou Pappas, Lou Seibert PappasEdition: Paperback
Format: Bargain Price
Published: 1998-03-01
ISBN: N/A
Number of pages: 108
Book Reviews of Crepes: Sweet & Savory Recipes for the Home Cook
Book Review: MELT IN YOUR MOUTH CREPE RECIPE
Summary: 5 Stars
I made the savory crepes recipe.OH MY GOD! So easy to make. They came out perfectly soft and delicate. I live in Manhattan and have eaten crepe at the usual spots..CREPERIE at mcdougal etc I'm telling you once you have made these at home it will dawn upon you that they do not know how to say crepe forget make it.Now I'm only talking about the crepe not the fillings.Fillings are easy.You should definitely get this book. It's fantastic!!!
Summary of Crepes: Sweet & Savory Recipes for the Home Cook
Ever-popular in France, delicate and delicious crpes are once again basking in the international culinary spotlight. These wafer-thin pancakes with delectable fillings are turning up on elegant menus and in corner crperies everywhere, and for good reason -- they're fast, easy, and versatile, and can be rolled, folded, or stacked for scores of delicious dishes, from main courses to fabulous desserts. This gorgeous cookbook filled with inspiring photographs features more than 40 recipes for sweet and savory crpes sure to delight friends and family.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
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