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Chronicle Books, Jul 20, 2006 - Cooking - 108 pages
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First released in 1998, this book now comes with a brand new cover. This edition presents more than 40 delectable recipes to create crepes for any meal of the day. Crepes are easy to make and versatile, using succulent blends of herbs, cheese, vegetables, fruit and other fresh ingredients. Try Herb Crepe Batons with Smoked Trout as an appetizer, Canneloni or Chestnut Flour Crepes with Figs and Goat Cheese for the entree, and finish with a sumptuous dessert such as Marzipan Crepes with Raspberries. With colour photos throughout, this attractive book also includes sections on techniques and history.

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About the author (2006)

Lou Seibert Pappas (Palo Alto, California) has written over 40 cookbooks, including Pancakes & Waffles; Creme Brulee and Omelettes, Souffles & Frittatas. Jean-Blaise Hall (Paris) specializes in food photography. His work has appeared in magazines such as

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