20120615-210892-crepes.jpgFor this week's installment of Bake the Book, we'll be traveling to the rocky coast of Brittany, battering up with recipes from Crêpes, a collection of 50 recipes for all things crêpe-related from Martha Holmberg. Holmberg is a Portland based, Paris educated cook with a serious thing for crêpes. While her junior high cohorts were grazing on Cheetos, Holmberg was discovering the versatile elegance of this particularly delicate French pancake.

Holmberg begins with a crêpe intensive that lines up the hows, whys, and how-tos of crêpe making, then goes on to share a lovely selection of crêpe recipes including basic, gluten-free, buckwheat, and chickpea flour versions, leading up to a roster of 50 sweet and savory crêpe creations.

But since this is Serious Sweets, we're going to be focusing on the dessertier side of things, sharing recipes for Roasted Pineapple Crêpes with Toasted Coconut-Macadamia Crunch and Spiced Rum-Butter Sauce, Baked Almond Frangipane Crêpes with Spiced Plum Compote and Vanilla Ice Cream along with a few other delicious crêpe creations.

Win A Copy!

Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of Crêpes: 50 Savory and Sweet Recipes this week.

All you have to do is tell us about your fondest crêpe memory in the comments section below.

The standard Serious Eats contest rules apply.


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