Crepes are the perfect vehicle for exploration. I've been experimenting with sweet and savory but my favorite, by far, has been this savory crepe with fresh, farmers market oyster mushrooms, melted mozzarella, and a beer sauce. This makes about 10 crepes and enough mushroom filling for two crepes but can be easily multiplied.

The picture is taken before I put the crepes in the oven, I enjoyed the crepes with my mom so much, I forgot to take the after picture :(As you can see the third crepe is slightly burnt, that's because it was the first crepe I made, and I used too much butter so the burned parts are actually burned butter. Hope you enjoy them! :)

I have some bright green lettuce that is in season and is just the right size.I thought up a slightly unique salad-like recipe that captures the lettuce's crisp texture and taste.Place a sheet of parchment paper between the cooked crepes when stacking them, and they won't stick together.Instead of shimeji mushrooms, you can use shiitake mushrooms, oyster mushrooms, or any other mushrooms you like.They are good eaten as-is,like a salad, but you can put sauce or ketchup on them, if you wish. Recipe by caramel-cookie

I got a craving and just made this up based on someone else's recipe. Rich and yummy!

These are savory crepes with a mozzarella cheese sauce. Sooo good.

Crepe Suzette is very classic French dessert made by various recipes. This is my original "Under COVID-19 quarantine version", no use of wheat flour (as sometimes I have to struggle to find it) and low calorie (cause I'm getting weight due to the lack of exercise!) Rice flour does not contain gluten, so this crepe is easy to be teared. Please cook carefully. #eikoskitchen

A flavourful and filling appetiser to delight taste buds on a special weekend or a social gathering

A simple recipe to prepare French crêpes filled with banana slices and nutella spread. A must-try!

So I was craving breakfast tacos when I realized I had no tortillas. I thought "why not use a thin pancake?" After many trials i found the perfect mix ratio for a crepe style pancake strong enough to make tacos with. These are very versatile and can be served sweet with fruit and whip cream, with powdered sugar and syrup or savory like a taco.

I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed.It's smooth, cooks easily, and can be made thinly so it looks great when layered.In order to bring out a richness I mixed in a little custard with the cream.Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku..

Ideally it's good to let the mixture set for 30 mins to allow all the starches blend for a full flavour. I add brown sugar (or any sugar) to give it a little crispness and sweetness - totally optional.