Crêpes can be sprinkled with confectioners’ sugar and served flat, like regular pancakes; or rolled up around fruit, Nutella (chocolate hazelnut butter), or chocolate; or topped with fruit, fruit compotes, whipped cream, or jam. You can make this batter ahead of time and refrigerate it in an airtight container for up to two days. Use a crêpe pan, which has a very long handle and slightly sloping slides, or a small to medium nonstick skillet. Prepared crêpes can be frozen for up to a month and defrosted at room temperature for a couple of hours. For best results, place crêpes between layers of waxed paper or parchment paper before freezing. Rewarm them by removing the waxed paper and baking them, tightly covered, in a baking pan in a preheated 300°F oven for 10 to 15 minutes.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.