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 ...

There's nothing quite like freshly cooked crepes wrapped around sweet or savory fillings. Delicate yet sturdy, crepes are the ultimate vehicle for folding, rolling, or stacking with your favorite ...

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, ...

Buckwheat — which isn't a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a sassy Goth sensibility, while adding a wealth of ...

At the bakery and cafe Friends and Family near Little Armenia, you can find all sorts of delicious pastries, usually with a little twist. There are the sonora wheat croissants, banana bread and ...

Makes about 8 to 12 crêpes. Note: You can make this batter a day ahead and hold it in the refrigerator, covered, overnight. To store the cooked crêpes, keep them layered between the parchment paper ...

This recipe always reminds me of the French region Brittany, which is one of the loveliest places on Earth and where these were created, because buckwheat is commonly grown in that region. Being a mom ...

In France, buckwheat crepes are traditionally thought of as savory, but in this recipe, they skew very slightly sweet. Buckwheat crepes are one of those warm, comforting desserts that just feel right ...

Prueitt recommends allowing the batter to rest for at least 2 hours, if not overnight. This helps the buckwheat to lose its bitter edge. Over time, the starch in the flour will absorb moisture and ...

For a change from classic potato chips, try our recipe for buckwheat crepe chips. The advantage of homemade chips is that you ...

Another way to make crepes in France is to use buckwheat flour, to make galettes and main dish crepes. Here we are using it ...