9
INTRODUCTION
Why I love crêpes 9How I chose the recipes for this book 10Choosing your pan—do you need somethingspecial? 11Other equipment for crêpes 13Equipment you’ll need to make the llings andtoppings 14Ingredients for making your crêpes 15Thoughts on technique 18How to reheat crêpes 20How to fold crêpes 21
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THE BASIC CRÊPE RECIPES
Versatile Crêpes 26Gluten-Free Rice Flour Crêpes 32Chickpea Flour Crêpes 34 Whole-Wheat Crêpes 36Buckwheat Crêpes 38 Almond–Brown Butter Crêpes 40
43
SAVORY DISHES
Pesto and Crème Fraîche Crêpes with Arugula Salad 45Crêpes with Roasted Maple-Thyme ButternutSquash, Stilton, and Hazelnuts 47 Roasted Eggplant, Tomato, and Garlic Crêpes 50Hummus, Roasted Red Pepper, andFeta Crêpes 53Spiced Indian Potato and Chickpea Crêpes 54Crêpes with Sautéed Pears, Aged Gouda, andFresh Thyme 56Swiss Chard and Goat Cheese Crêpes withCrunchy Walnut Crumb Topping 59Spicy Beef Picadillo Crêpes withChipotle Crema 61Beef Stroganoff Crêpes with Dijon Cream 64Gluten-Free Pork and Beef Cannelloni with Herbed Tomato Sauce andParmigiano-Reggiano 66Moo Shu Pork Crêpes 68 Asparagus and Prosciutto Crêpes withLemon-Caper Dipping Sauce 71Classic Ham and Gruyère Crêpe witha Touch of Dijon 72Leek, Apple, Fennel Sausage, andGoat Cheese Crêpes 73
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Crepes
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…
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