Top 14 Crepes Quotes & Sayings

I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.

The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, they're still gonna be plenty edible and delicious.

I cannot finish a meal if I do not have a good dessert. But when I say good, I mean it has to be really good. And it's usually small stuff - a piece of candy, crepes, some apple cobbler. No cake.

I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It's my go-to breakfast.

In Hong Kong, Dallas, or at home —and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half pound of either sausage, bacon, or corned beef hash with diced chilies , a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'

For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it's the easiest thing to cook and then we try to make it seem fancy.

What's my favorite food besides pancakes? I guess it would be flapjacks, followed closely by hotcakes. After that, crepes... but thick crepes. Y'know, like, pancake-thick.

If there's a sexier sound on this planet than the person you're in love with cooing over the crepes you made for him, I don't know what it is.

One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to be reheated and stuffed later.

I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.

Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.