Egg crepes are a tasty and easy way to add more protein into breakfast, brunch, and even dinner. Standard crepes — made with ...

Forming the crepes: Place a portion of the filling on each crepe, roll up like stuffed cabbage (sides in, then roll up). Breading and frying: Coat the crepes in beaten egg, then breadcrumbs, and ...

Remember, I live in Aspen, it’s the 1%. They use caviar as a facial… so I might as well put it somewhere they can enjoy.” — ...

For an egg-free omelette, I mix the flour and water together in a one-to-one ratio, adding salt and spices to my liking. Then, I let the batter cook on a nonstick pan until it resembles a crepe.

For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until ...

To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20-cm crêpes): Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together.

With the current shortage of eggs, it might be difficult to get your hands on a couple dozen for Easter. See a few creative ...