I’m excited to share this copycat recipe for IHOP’s beloved Lemon Ricotta Crepes with Fresh Blueberries. These delicate ...

Make sure you don't walk away from the pan, so your crêpe doesn't burn. If you want thinner crêpes, put less batter. The batter can be made ahead of time and refrigerated for up to 7 days.

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup measuring cup into). Let the batter rest for at least 5 minutes and up to ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into). Let the batter rest for at least 5 minutes and ...

Make sure you don't walk away from the pan, so your crêpe doesn't burn. The batter can be made ahead of time and refrigerated for up to 7 days. Swap options: Get creative with your fillings.

What type of bread is a crepe? The term crepe refers to an unleavened, flat, thin pancake made from dough or batter and used to cover other foods. How long will crepe last? The fridge keeps crepes ...

Banh xeo, as Vietnamese call these crepes, is one of my favourite dishes to eat in Vietnam. The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on ...

Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.

Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places.