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Crepes: 50 Savory and Sweet Recipes, by Martha Holmberg
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About the Author
Martha Holmberg is the former publisher and editor of Fine Cooking magazine, the founding editor of MIX magazine, and the former food editor of the Oregonian newspaper. She is also the author of Puff, a Julia Child Award–finalist cookbook. She lives in Portland, Oregon.James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
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Product details
Hardcover: 144 pages
Publisher: Chronicle Books; 64678th edition (April 18, 2012)
Language: English
ISBN-10: 1452105340
ISBN-13: 978-1452105345
Product Dimensions:
8 x 0.9 x 9.4 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
140 customer reviews
Amazon Best Sellers Rank:
#47,307 in Books (See Top 100 in Books)
I am amazed by how quickly a light meal comes together when you start with pre-made crepes. When I take the batter out of the refrigerator after 8 hours, I make 2 or 3 crepes for immediate use with a prepared filling. After that meal, I make up the rest of the crepes, about 20 total, and store them in the fridge or freezer. This book by Martha Holmberg has provided several different batter recipes and then lays out 50 very different recipes for savory and sweet meals made from easily obtained ingredients. She gives detailed step-by-step instructions, many of which are shown with photographs. I reread portions of the book occasionally because Ms. Holmberg has provided an excellent reference covering everything I need to know about crepes. This book provides plenty of varied solutions for planning some very interesting dishes. I have one additional piece of advice:the author used a quarter of a cup of batter in an 8 inch crepe pan. Many people use a 9.5 inch pan and I seem to have better results by using a one-third cup of batter which is actually easier to flip with a table knife and produces a less fragile buckwheat crepe.
My daughter loves crepes! We made dessert crepes the day after Thanksgiving using recipes from the book. Each guest got the opportunity to make a crepe and fill with their choice of fruit fillings and top with streusel and whipped cream. A couple days later made wheat crepes and used leftover turkey to make savory crepes for lunch. I would not have considered this except for inspiration from the book. Brava!
Very well written with clear instructions & helpful hints. She has several basic recipes to suit your needs. The different varieties of crepes are all built on these, & with some imagination you can concoct your own. I know she's trying to minimize a beginner's disappointment, but they really are quite easy to make. Yummy looking photos.
I must have photos when I cook. I do not like trying to figure out IF I did it correctly or not. These recipes are easy to make and are super tasty. It is a fantastic gift to accompany a crepe maker.
Yes. Yes. Yes. I ordered several crepe books and by far this one is the best. The pictures, recipes and directions are inspiring and easy to follow. Plus, there's tips that come from the authors from years of toiling with crepe batter that will save you time and make you look like a star in the kitchen.
I have been making crepes for several years now and was always trying to perfect my batter recipe. I thought that I had a pretty good one and decided to buy this book to apply it with different recipes. Well I decided to try Martha's batter and Wow it was better than mine the crepes came out perfect everyone including the first one which they say is for the dog. They flip perfectly everytime really a great consistency, now I have to try some of her recipes.
Book has some wonderful photos and creative recipes. I was really impressed that Holmberg offers a Gluten Free version of the crepe batter, and my coconut milk was an excellent dairy substitiution. It gives a lot of ideas for crepe stuffings that I hadn't even considered.
Got his as a gift and love the combination of salty and sweet crepes! Has some good photos, which I personally like. Nothing too hard that a normal cook can't do!
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