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Crepes: Sweet & Savory Recipes for the Home Cook

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Authors: Lou Pappas, Lou Seibert Pappas, Jean-blaise Hall
Category: Book

Buy New: $43.60

New (4) Used (7) from $10.68

Avg. Customer Rating: 5.0 out of 5 stars

17 reviews
Sales Rank: 656012

Format: Bargain Price
Media: Paperback
Number Of Items: 1
Pages: 108
Shipping Weight (lbs): 1
Dimensions (in): 8.5 x 7.8 x 0.4

ASIN: B000977UNE

Publication Date: March 1, 1998
Availability: Usually ships in 1-2 business days

Customer Reviews:

Showing reviews 6-10 of 17

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1 2 3 4

Excellent crepe recipes, fillings leave a little to be desired March 15, 2007
4 out of 4 found this review helpful

The introduction to this book and the basic recipes for crepes are well worth its price. The crepes turn out tender and flavorful every time. One of my new favorites for savory crepes is the Garbanzo Flour Crepe recipe. Another excellent feature is that Seibert-Pappas gives useful information on how to fold and store crepes.

One drawback to this book is that Ricotta cheese is used as a filler in virtually all of the savory crepe recipes. This can be a problem if you do not like ricotta cheese or if you do not like it when it is combined with certain foods (e.g. seafood). The recipes for dessert crepes are more varied.

2 out of 5 stars

Crepe Book Almost Useless February 9, 2007
2 out of 5 found this review helpful

I was disappointed with the book because it is not for the average cook. Too many of the recipes have unusual ingredients, and they are not satisfactory for my needs. I give the book a 2 rating, although I'm sure that more adventuresome cooks might find it excellent.

5 out of 5 stars

Crepe Book February 7, 2007
2 out of 3 found this review helpful

Great book for the new or old crepe cook. Good ideas, great recipies. Not just recipies for fancy stuff but for every day use.

5 out of 5 stars

Versatile pancakes that do dinner, breakast or dessert November 7, 2006
6 out of 6 found this review helpful

Brittany is the home of crepes, which until 100 years ago, were made exclusively of buckwheat. Buckwheat is a fruit, not a grain, related to rhubarb and sorrel and grows where grains have trouble in a damp or cool climate. In Brittany, you'll find these served with a fried egg, but crepes can be made of many kinds of flour as proposed here in "Crepes Sweet and Savory."

One use is to replace pasta in manicotti; you can substitute spelt or non gluten flour and make a stuffed "pasta" dish that is more digestible for those who cannot eat pasta. Elegant dishes abound here, filled with shrimp, scallops or chicken in cream sauces, or filled with simply jam for desserts. We particularly like the idea here of adding minced sun-dried tomatoes to the crepe batter.

A nice feature of the book is using alternative flours (chestnut, chickpea, corn) which are a great idea for exploring non-wheat dishes. A useful book--you can find that sliced crepes work for noodles. So this is a boon for people who are looking for gluten-free recipes EVEN THOUGH that is not the focus of this book at all and there is plenty of wheat used in recipes here.

5 out of 5 stars

Great for beginners or more advanced crepe makers June 27, 2006
4 out of 5 found this review helpful

I bought this book after falling in love with well-made crepes at a local restaurant. It gives excellent base recipes for the crepes themselves as well as lots of ideas for fillings, toppings, etc.

Really good quality for very low price.

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