Place eggs, flour and milk in a blender and process to combine. Let crepe batter rest for 20 minutes or more. Heat crepe pan over medium heat, brush with melted butter and pour scant 1/3 cup of batter ...

The beauty of French cuisine is that with a few simple techniques, it makes extraordinary dishes out of everyday ingredients, ...

Crepes are a favorite special at the Havre de Grace Ritz Gourmet Cafe, where chef and owner Stephanie Anderson fills them with everything from cheese to vegetables to crab — perfect for summertime.

JIM THORPE, Pa. — When you walk into the doors of Ma's Crepes and Cakes in picturesque Jim Thorpe, PA you enter into a welcoming, lovely, bright, uplifting eatery that is pleasing to the eye and even ...

In this special weekly feature, “Today” Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Sprinkle both sides of chicken cutlets with salt and pepper. Cook in hot oil quickly, until no longer pink, about 2 minutes per side. Cut into strips, set aside. Melt butter in large frying pan over ...

This is one of my favorite ways to use up leftover chicken. Don’t be intimidated, crepes are just very thin pancakes. They can be either savory or sweet. Use your imagination with the fillings.

1. Sauté mushrooms in butter until tender. 2. Add chicken and garlic and cook until the chicken is done through. 3. Add the milk and cream of chicken soup and stir to combine, then turn heat to low. 4 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 5 servings, 2 crepes per serving 1 tablespoon oil 6 ounces button mushrooms, sliced 1 shallot, minced Notes: The crepes ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Algonquin Golf Club chicken and mushroom crepes, as prepared by executive chef Brian Bernstein. Photo by David Carson, ...

Makes 12 crepes. I don’t know the origin of this recipe. I found the recipe, which appeared to have been cut from a magazine, in my mother’s recipe box. 1 (14-oz.) bag fresh baby spinach, stems ...