I had to laugh when the May/June edition of “Cook’s Illustrated” arrived in the mail Friday. Leafing through the pages I found a major spread with the usual how-to (and how not to) entitled “Foolproof ...

A downward view shows a crepe in a pan alongside neatly cracked eggs, a sifter sitting in flour and a cooking brush in a small cup of oil. - Alena_Kos/Shutterstock Pancakes have been a culinary staple ...

Crepes are a classic French food. As you wander Paris, crepes from street vendors make for a quick snack, a whole meal or a tasty dessert. But you don’t have to visit France to enjoy them – crepes are ...

Beyond the legendary Santa Fe, other savory crepe options include the Greek (with spinach, feta cheese, tomatoes, and roasted almonds), the Kyoto (with marinated grilled tofu, mushrooms, and spinach), ...

• Use the right pan. One of the trickiest things about making crêpes is getting the batter to spread into an even, perfect ...

Dear Eric: Have you ever been to Brittany, France, and tried a true buckwheat crêpe? While we make them here, they don’t seem to turn out quite the same. It seems there are more holes in the ones in ...

Pancakes are fine, but there’s something special about a crêpe. The paper thin French treat can be stuffed with savoury and sweet options, from S’Mores to smoked duck, and Toronto restaurants have ...

It’s never too early for your kids to learn their way around the kitchen. They’ll gain the confidence and skills for a lifetime of healthy eating habits, say registered dietitians at the Dairy Farmers ...

Ladle batter onto griddle, spread out batter, fold crepe, top with stuff, fold again, remove from griddle, plate. Le voila. Ghizlane Erriha has crepes down to a science. Rightly so — she’s been making ...