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

Dessert: When one crepe is not enough, just make a cake out of it! Here filled with a delicious lemon curd, discover this ...

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.

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.

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 ...

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.

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.

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 ...

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 ...