Crepes: 50 Savory and Sweet Recipes (Dessert Cookbook, French Cookbook, Crepe Cookbook) Hardcover – April 18, 2012

Fun recipes for crepes.

The presentation of this book is beautiful—Glossy pages and amazing photos—and the recipes look delicious! I ordered several crepe cookbooks for my 15 year old daughter and the recipes were a little too complex. As much as I liked this book It just wasn’t a good fit for my daughter. However, I would recommend it for others who are looking for a quality cookbook with delicious, unique recipes!

Like the author, I too went to Culinary Arts school, but I attended long before chefs were the rock stars they now are (especially on TV). At this stage in my life, I tend to avoid recipes with more than 10 ingredients. I don't like having to buy specific/expensive ingredients that I may never use again. There are plenty of great recipes included that are ideal for me, as well as some for more ambitious types. The best part of the book, of course, is the crepe lessons! All recipes are very well-written with detailed step-by-step instructions. Also included are several different recipes for crepes using different flours (gluten free, too). One recipe teaches how to make the most authentic French ones using Buckwheat (Amazon sells good quality Buckwheat.) So far in a week and a half I have made three types of crepes, three desserts, and two entrees. All have turned out wonderfully! I HIGHLY recommend this book for both the novice and expert cook. You won't be bored easily with this cookbook, I promise! All in all, this book is a keeper and I can see myself referring to it frequently, even as the years go by.

Has very nice recipes and crepes are easy to make. I like making them. I would advise to buy some deli type paper to separate the crepes. I freeze them. they freeze well. If you like crepes. You will like the recipes.

I have been looking for a good but simple book on crepes and this book is more than I could have wished for. You have simple step by step recipes for basic as well as rice flour crepes. The pictures are very clear on the different ways to fold your crepes and some basic filling to use. If you are a beginner or a skilled baker you will find this book invaluable. I didn't know that using a different type of grater would make that much of a difference. I like to have a dictionary handy when reading so when you come across a word in cooking that you don't know, stop, look it up and you will find understanding what the person is talking about makes so much more enjoyable. This book was listed as used but it was in pristine condition and the price was a steal. I have been very happy with all used books I have purchased. Because I am using them in the kitchen I see no point in buying a new edition unless there are no used editions.

This recipe book includes plenty of pictures to give you an idea of what your finished product should look like as well as plenty of description to explain how to get your crepes looking the way they should. Don't regret this purchase for a minute.I haven't used many of the recipes from this book, but the few that I have done were amazing, and this cook book is loaded with extra tidbits of information on how to get your crepes looking and tasting great. The recipes that are included for the crepes themselves offer a few different choices which I thought was great, especially since I have a gluten intolerant guest on a semi regular basis. I think the hardest part for me has been finding the different types of flour for the crepe batters the basic crepe I can whip together with what I have on hand, but I need to order online or drive at least an hour to find things like white rice flour and chickpea flour (which hasn't deterred me yet). As for the fillings there is quite a variety from complex to simple recipes that I have been having fun trying.

I am amazed by how quickly a light meal comes together when you start with pre-made crepes. When I take the batter out of the refrigerator after 8 hours, I make 2 or 3 crepes for immediate use with a prepared filling. After that meal, I make up the rest of the crepes, about 20 total, and store them in the fridge or freezer. This book by Martha Holmberg has provided several different batter recipes and then lays out 50 very different recipes for savory and sweet meals made from easily obtained ingredients. She gives detailed step-by-step instructions, many of which are shown with photographs. I reread portions of the book occasionally because Ms. Holmberg has provided an excellent reference covering everything I need to know about crepes. This book provides plenty of varied solutions for planning some very interesting dishes. I have one additional piece of advice:the author used a quarter of a cup of batter in an 8 inch crepe pan. Many people use a 9.5 inch pan and I seem to have better results by using a one-third cup of batter which is actually easier to flip with a table knife and produces a less fragile buckwheat crepe.

There are a few recipes that sound good, but the majority are simply pushing credibility with the unlikely combination of ingredients. Definitely most of them I will never try. But my main complaint, and I know this has nothing to do with the author, is the SMALL page numbers. Extremey difficult to read and almost requires a magnifying glass. Do those who design and layout books realize that not everyone has perfect vision? I will probably try a few of the recipes but most likely will pass this book along to someone else.