Welcome to the first edition of The Crepe Vine, your personal guide to all about crepes!

World of Crepes Goes to Orlando!
Thanks to all of you for your support before and after the Dessert Challenge in Orlando. Interested in what happened behind the scenes? For a humorous photo-essay and a link to a great website with recipe competitions that you can enter, check out World of Crepes Goes to Orlando!

chicken and broccoli crepes covered with cheeseA Crepe Dinner for Less than $5? Oui! Need to stretch your budget? Elise Cooke, author of Strategic Eating, the Econovore's Essential Guide, says cooking for four for less than $5 is a snap if you think crepes: "Practically by definition, crepes are made with leftovers, because the food in them only heats up long enough to melt cheese."

At World of Crepes, we couldn't agree more. We did the math, and using store-brand items at Food Lion, we calculated that you can make 8 crepes for just 60 cents, or 7.5 cents per crepe! Fill your crepes with leftovers, as Elise suggests, or even use luncheon meat and cheese, and you can easily make a quick lunch or dinner for less than $5. Now, say you want to make a meal from scratch? For less than $12, you can feed your family of four quite generously on our Broccoli-Cauliflower Au Gratin Crepes or even our Chicken Divan Crepe Recipe.

Happy Crepe Day! On February 2, France celebrates the Catholic holiday of Candlemas. There, this holiday is called La Chandeleur or Crepe Day. People celebrate by....you guessed it. Making crepes! For fun, the cook touches the handle of the pan and makes a wish as the crepe is being flipped. Celebrate this tradition by making Buckwheat Crepes, which may have been the first crepe recipe on record.

chocolate crepes filled with strawberries and almond creamA Romantic Dessert for Valentine's Day: Speaking of holidays, Valentine's Day is just around the corner. Why not celebrate by making a special dessert for your loved one? We recommend Dark Chocolate Crepes with Strawberry Almond Cream Filling.



Other New Recipes From World of Crepes:

New Recipes from our Visitors:
  • Savory Breakfast Crepe: LouAnne Morrow of Rutherfordton, N.C. shows us how to add a Mexican twist to brunch. Thanks LouAnne!
  • Dulce De Leche Sauce for Crepes: Mari, of the Dominican Republic, shares a professional short-cut for creating a world-class caramel sauce for any dessert crepe. Grazias Mari!

coffee crepes with chocolate ice creamRecipe Preview Just for Subscribers! Sshh! Yes, I know, it's another chocolate recipe, but who can get enough? If you like the flavor of mocha desserts, you'll want to try our Mocha Crepes with Chocolate-Toffee Topping. Follow our chocolate crepes recipe, but for the first step, instead of blending 1 cup of whole milk with the chocolate, use ¾ cup of milk and 3 tablespoons of freshly brewed coffee. Follow the rest of the recipe exactly, but top your warm crepes with mocha ice cream, our easy chocolate sauce, and a sprinkle of toffee chips. Decadent but oh-so-delicious!

clipboard with TipTip of the Month: After you’ve refrigerated your batter, be sure and give it another whisk or whirl in the blender. This step helps thoroughly redistribute the flour and makes sure that the first crepe to the last is consistent in thickness. Do you have a burning question about crepes? A tip or technique of your own that you'd like to share? Join the Conversation or Add Your Own Comment or Tip! We'll feature the best tip from subscribers in the next edition of The Crepe Vine.

Crepe-Making Trivia: Interested in the science behind cooking? You'll be much more informed after visiting From Lab to Kitchen, a great website devoted to food-related experiments. Our friends just wrote a very interesting essay about Crepes Suzette and the Mystery of Flambé. Check it out and share your own thoughts!

We hope you enjoyed reading The Crepe Vine as much as we enjoyed sending it to you. We welcome your comments, which may be sent simply by replying to this email. Because this is our first edition, we hope you'll let us know if you found it useful and interesting, and if you have any suggestions for improvement. Meanwhile, until next month, stay well, eat well, and keep flipping those crepes!

Warmest wishes,

Ashley and Gale
World of Crepes

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