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Article: Crepe craze.(Recipe)
- Article from:
- Sunset
- Article date:
- February 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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These classics, whether thick or thin, savory or sweet, continue to delight
* The beguiling simplicity of crepes is the secret of their lasting popularity. It's a rare kitchen that doesn't yield the basic ingredients of eggs, milk, and flour. Most pantries have a suitable pan in which to make them. True, it may take a few tries to perfect your cooking technique, but to some it's child's play--I've watched a young friend barely old enough to write turn them out by the stack.
Crepes are delectable sweet or savory; they take on endless guises and roles. On the streets of Paris, they become an elegant snack when brushed with butter and jam or chestnut puree ...