Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.
Author: Martha Stewart
The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.
Author: Martha Stewart
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Author: Martha Stewart
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Author: Martha Stewart
A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Author: Martha Stewart
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Author: Martha Stewart
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls...
Author: Martha Stewart
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Author: Martha Stewart
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Author: Martha Stewart
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices...
Author: Martha Stewart
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Author: Martha Stewart
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
Author: Martha Stewart
Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.
Author: Martha Stewart
Use this recipe as a filling for Dessert Crepes.
Author: Martha Stewart
A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel and sauteed spinach.
Author: Martha Stewart
Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in advance.
Author: Martha Stewart
This surprisingly rich-tasting dessert is filled with whipped cottage cheese and almonds, and drizzled with a bit of melted apricot jam.
Author: Martha Stewart
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of...
Author: Martha Stewart
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This iteration of a tasty Crepes Suzette uses blood oranges instead of typical oranges, for bright, delicious flavor.
Author: Martha Stewart
These warm and tender crepes are filled with roasted vegetables and goat cheese for a savory spin on a French favorite.
Author: Martha Stewart
This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.
Author: Martha Stewart
The batter can also be prepared in a blender: Place the ingredients in the jar of a blender, then turn it on and off quickly. Scrape down flour from sides, and blend again until smooth.
Author: Martha Stewart
These nutty buckwheat crepes are spread with salted butter and freshly ground pepper, and then finished with a slice of smoked ham. Folding a crepe twice creates an artful look that's ideal for thin, even...
Author: Martha Stewart