Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super ...

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

When one crepe is not enough, just make a cake out of it! Here filled with a delicious lemon curd, discover this surprising and tasty dessert! The lemon curd : Peel and juice the lemon, and put it to ...

MAKE AHEAD: The crepes can be made up to a month in advance and frozen with pieces of parchment paper or plastic wrap between them. Defrost in the refrigerator before using. Otherwise, prepare the ...

Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...

1 cup cake flour (all-purpose flour makes less delicate crepes) 1 teaspoon salt 1 teaspoon sugar 2-3 tablespoons melted butter for basting In a small bowl, whisk eggs with warm milk and melted butter ...

RICHMOND, Va. -- Sequoia “Chef Coco” Ross, of Favour Entertainment Company, always brings the flavor when she visits Virginia This Morning. Today is no exception! This spectacular cake combines so ...

1. For the crepes, place 2 ounces of the chocolate in a metal bowl set over a saucepan of simmering water. Add one-half cup water and heat, stirring occasionally, until the chocolate is completely ...