This recipe takes you back to childhood with delicious stuffed crepes filled with béchamel sauce and ham. Homemade, they are even better! Step by step, we explain all the stages of making these savory ...

If making crêpes in advance, layer each crêpe between sheets of greaseproof paper, then wrap them in cling film. Store them in the fridge (for use the next day) or in the freezer for up to one ...

Then using the handle, swirl the pan to let the batter spread out evenly over the surface. 6. Let it cook for 2-3 minutes. Then scrape the edges and carefully flip the crepe to cook the other side. 7.

A classic French dessert that always impresses. You can make the crêpes in advance and finish the sauce just before serving. For the crêpes, place the flour into a bowl. Add the egg, melted ...

The French think they're superior to us when it comes to clothing, wine, and food -- not to mention romance! And, admittedly, ...

When Stylist’s Amy Grier was invited to do one of the Masterchef’s now-famous ‘skills tests’ she was rather nervous. ABOVE: Monica Galetti and Stylist's Amy Grier Michel Roux Jr's senior ...

Repeat the process for the rest of the mix. Fold the cooked crêpes into quarters and leave on a plate to have ready while you make your sauce. Peel the mandarins and cut into small segments ...

Remember, I live in Aspen, it’s the 1%. They use caviar as a facial… so I might as well put it somewhere they can enjoy.” — ...

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20 ... almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while the second ...

In any case, it involves a delicious combination of cooking crêpes in a sauce made from caramel, butter, orange juice and liqueur – either Grand Marnier or Cointreau. Start by making your ...