A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.
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Martha Holmberg is an award-winning food writer and editor who developed her sauce, crêpe, and puff pastry-making technique at La Varenne Cooking School in Paris, then as the publisher and editor of Fine Cooking magazine and, most recently, as the food editor of the Oregonian newspaper. She’s also the author of Modern Sauces, Crêpes, and Puff. She lives in Portland, Oregon. @marthaholmberg
1 hr 25 mins
1 hr 35 mins