These decadent red velvet crepes come decked out with an essentially tangy cream cheese icing - just like the iconic cake.

With the filling and crepes prepared ahead of time, it is a snap to churn out enough food to serve the whole table before the ...

Make sure the batter spreads out evenly. 3. Flip the crepe and begin layering the filling with spinach and feta. Cover half the crepe with filling and flip over the other half of the crepe to the ...

A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill ... Pour the mixture into a jug and set aside. To make the filling, mix the yoghurt, dill and lemon juice with a ...

This step enhances the flavour and texture of the crepes. After fermentation, stir the batter thoroughly. Add salt to taste and adjust the consistency by adding water if needed. Preheat an iron ...

You should have about 2 cups of filling. Heat 1/2 teaspoon of the oil in a medium nonstick skillet or griddle over medium-high heat. Wipe the oil off with a wadded-up paper towel. The crepe batter ...

It's a delicious mix of temperatures, textures and flavours: crunchy, cooling lettuce, tender crepe, the hot filling, with basil, mint and the salty-sweet pungent fish sauce. In Vietnam ...

Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely. Lay a crêpe presentation-side down on a clean work surface and gently spread with one-quarter of the ...