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The World of Crepes

Do you love making crepes and impressing your friends with delicious crepe recipes? Wouldn't you love to receive the latest recipes, tips, and techniques for making the world's best crepes?

If so, we think you'd enjoy receiving The Crepe Vine, our free monthly e-mail newsletter. Read what subscribers say about The Crepe Vine!

The Crepe Vine Ezine

Subscribe today and you can look forward to receiving:

  • New crepe recipes that have been added to our site... plus exclusive previews just for subscribers
  • Special articles about the history and appreciation of crepes and our favorite fillings
  • How To Make Crepes "Tip of the Month"
  • Recipe competition details - Find out about our competitions and how to enter them
  • And much, much more!

Even better, every new subscriber will receive a FREE gift...

Subscribe today and you'll receive a bonus mini-issue of The Crepe Vine dedicated solely to chocolate. It's a one-page publication that includes a recipe for Dark Chocolate Crepes with Chocolate Mousse that you can download directly onto your computer. Want to check it out first? View our back issues.

We hate spam as much as you do... so please be assured that your e mail address will ONLY be used to send you your monthly issue of The Crepe Vine. It will NEVER be used for any other purpose and you will NEVER receive unsolicited e mail from us. If you choose to unsubscribe from The Crepe Vine at ANY time, you'll find the option to do so in each issue of the newsletter.

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Subscribers to The Crepe Vine say:

My husband and I recently acquired Chocolate@No. 5, a dessert cafe that specializes in chocolate and coffee. We had been wanting to add to the menu and I was desperate to find some good recent recipes for crepes. To my horror most of the books available are 20 plus years old! You can only imagine my delight when I chanced upon this website. Our clientele will very soon be enjoying some delicious crepes, thanks to World of Crepes and The Crepe Vine!—Restaurateur Alison Wolfson of Adelaide Hills, South Australia.

In subscribing to The Crepe Vine, we had no idea our family dinners would be transformed from prepackaged microwave meals into some pretty awesome cuisine. The Crepe Vine removed our preconceived ideas about crepes, allowing us to step outside our cooking comfort zone.—John W. Graham, youth foundation assistant director, Greensboro, N.C.

My family is in love with crepes. We are always looking for new recipes to add to our repertoire. The Crepe Vine has been a big help to me. It's full of wonderful, clever ideas, and we appreciate receiving it.—Jamie Eskelson, home chef, Herriman, Utah.

I'd like to personally thank you for what you do, you and your father—thank you for existing and for returning credibility and honor to the CREPE!—Frederic Lavorel, Entrepreneur and Co-Founder of Crepes de France, Annecy, France.

I appreciate very much what you send me each month. I am able to make a variety of crepes that my husband, daughter & her husband enjoy. Thank you very much. May God bless you and grant you more success in all your undertakings!—Mary Dana Bie, Palmdale, Calif.

Keep sending the tips; they are fabulous! Vive La Crepe!—Heather, Sydney, Australia.

Wow! Those chocolate crepes were amazing! I made them with Mint Chocolate Chip and Rocky Road ice cream. Big hit at my dinner party.—Karen, Jersey City, New Jersey.

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