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100 new and traditional crepe & galette recipes from France and around the world!

Written for anyone who wants to learn how to make delicious crepes from scratch. This book covers:

- How to make crepe and galette batters…from traditional to gluten-free to “world” cuisine
- How to fold your crepes
- How to make the most delicious crepe fillings you’ve ever tasted
- Sweet to Savory crepes
- Crepes Suzette
- Belgian Chocolate crepes
- Breton Galettes (from Bretagne)
- Alternative Crepe batters and fillings

This book is perfect for any crepe pan or crepe maker — even electric or stovetop skillets such as the ones made by: Cuisinart, Lodge, CucinaPro, NorPro, NutriChef, Le Creuset, Paderno, Cook N Home, T-Fal, DeBuyer, Magic Mill, Rivovero, Mauviel, Matfer Bourgeat, VonShef, Sur La Table, Morning Star, Circular and others.

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Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.

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