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 ...

• Use the right pan. One of the trickiest things about making crêpes is getting the batter to spread into an even, perfect ...

These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries. In a medium bowl, ...

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

To make the crepes, in a blender, combine the milk, flour, eggs, 3 tablespoons butter, sugar, and salt and blend until smooth. Heat a 10” nonstick frying pan over medium heat. Add the remaining 1 ...

Remove both ends from onion then halve lengthwise. Peel onion. Cut both onion halves into very thin strips lengthwise. Over low heat, melt butter in a medium saute pan. Add onion and cook slowly until ...

RICHMOND, Va. -- Sequoia “Chef Coco” Ross, of Favour Entertainment Company, always brings the flavor when she visits Virginia This Morning. Today is no exception! This spectacular cake combines so ...

1. For the crepes, place 2 ounces of the chocolate in a metal bowl set over a saucepan of simmering water. Add one-half cup water and heat, stirring occasionally, until the chocolate is completely ...