Foodies may declare crÍpes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "crÍpe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all crÍpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crÍpes. Eleven are savory, including ones made with whole wheat flour, with minced herbs, and with chickpea flour, while four are sweetened to use in making desserts. Photos accompanying Pappas's meticulous directions illustrate how to turn out light, delicate crÍpes and how to fold them around fillings in 11 ways. She also explains what to do about problems such as small holes or cracking edges.
CrÍpes also offers novel ways of serving the pancakes, such as the Party Stack with Pesto Fillings; Salad Basket CrÍpes with Grapes, Blue Cheese, and Hazelnuts; and Chicken, Corn, and Red Pepper CrÍpes. In addition, you will find Wild Mushroom CrÍpes and other classics. Cannelloni and Cheese Blintzes are reminders that crÍpes are more than a French favorite. --Dana Jacobi