Preheat oven to 350 degrees and set out 2 (7 x 12-inch) baking dishes. Sauté the mushrooms and sliced green onion in butter until tender; stir in garlic. Add the seafood, cream, cream cheese, and ...

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

Discover how to make an easy mango crepe cake with delicate thin crepes layered with smooth whipped cream and fresh, juicy ...

These heavenly crepes are delightfully thin and boast a feathery crisp edge. You can fold them or roll them and they can be served both sweet and savory — the possibilities are endless. And thanks to ...

Being home for winter break has allowed me to fall back into my cooking routine and revert to reliable recipes in the kitchen. On a quest to broaden my range as a chef, I experimented with a french ...

2 cups water 1 cup buckwheat flour 1 cup white flour 1/2 cup egg substitute 1 teaspoon salt Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth.

Place all ingredients except vegetable-oil spray in a bowl and whisk together until smooth. Set aside to rest in the refrigerator for 1 hour. Heat a small crêpe pan over medium heat, lightly coat the ...