With a filling of creamy Gruyère and ham, these crepes will be the star of any breakfast table. This recipe makes the potentially daunting process simple and will have you dishing up perfect crepes ...

In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour. For the Filling: Heat oil in medium skillet ...

For a family breakfast or even an evening meal, shred that leftover Easter ham, slice some apples, add eggs and mix them all into warm crepes. Pour the milk, butter, eggs and salt in a blender. Mix ...

Despite The Virgin’s recent successes at making everything from aphrodisiac sandwiches to hot cross buns, I got off easy this Easter and didn’t have to prepare a damn thing for the holiday meal.

Place the milk, flour and the eggs into a blender. Cover and blend until the mixture is smooth. Refrigerate for 30 minutes. Stir the spinach and the salsa con queso in a medium bowl. Pour about 3 ...

Note: This is my standard crepe recipe, adapted from the one in Julia Child’s “Mastering the Art of French Cooking.” Maitake mushrooms, also known as hen of the woods mushrooms, are generally ...

Leading up to September's Best of Dallas® 2017 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Spring arrived this week! What is old is new…think mushroom-garnished ham and cheese crepes culled from April 1970 Gourmet Magazine recipes to adapt and adopt as a signature dish. Usually, I use ...