Place the flour, egg and half the milk in a bowl. Whisk until the mixture is smooth and then add the remaining milk, butter and a tablespoon or two of water (you need a consistency of thin cream).

When one crepe is not enough, just make a cake out of it! Here filled with a delicious lemon curd, discover this surprising ...

Layer upon layer of tangy lemon sandwiched between tender crêpes will have you sneaking back to the refrigerator for more. Make the crêpes the day before you plan to serve this, then easily assemble ...

Drummond says when she thinks of spring desserts, lemon always comes to mind. She says it’s “fresh and pretty.” Drummond starts by sifting powdered sugar. She does this to remove the lumps and make it ...

Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super ...

There's something about romance that tends to spark a little creativity in some of us. Rather than let a restaurant take all the glory for a delicious confection, get inspired and let your creative ...

Several weeks ago, I bought a bag of Meyer lemons and embarked on a quest to find uses for them. I made some lemony roasted Cornish game hens, which were delicious, but I knew I couldn’t consider my ...

1. Spread the raspberries over the bottom of a 1 1/2-quart soufflé dish. 2. In a medium bowl, whisk the sugar and flour to combine. Add the milk, egg yolks, lemon zest and juice, and the melted butter ...