Ever-popular in France, delicate and delicious crpes are once again basking in the international culinary spotlight. This gorgeously illustrated cookbook features more than 40 recipes for sweet and savory cr pes, all sure to delight friends and family alike.

Review

Foodies may declare cr�pes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "cr�pe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all cr�pes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of cr�pes. Eleven are savory, including ones made with whole wheat flour, with minced herbs, and with chickpea flour, while four are sweetened to use in making desserts. Photos accompanying Pappas's meticulous directions illustrate how to turn out light, delicate cr�pes and how to fold them around fillings in 11 ways. She also explains what to do about problems such as small holes or cracking edges.

Cr�pes also offers novel ways of serving the pancakes, such as the Party Stack with Pesto Fillings; Salad Basket Cr�pes with Grapes, Blue Cheese, and Hazelnuts; and Chicken, Corn, and Red Pepper Cr�pes. In addition, you will find Wild Mushroom Cr�pes and other classics. Cannelloni and Cheese Blintzes are reminders that cr�pes are more than a French favorite. --Dana Jacobi

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