In France, buckwheat crepes are traditionally thought of as savory, but in this recipe, they skew very slightly sweet. Buckwheat crepes are one of those warm, comforting desserts that just feel right ...

A cook prepares a crepe made with buckwheat flour in a creperie restaurant in Ploeren in Brittany. (Photo by FRED TANNEAU / AFP) France's annual 'pancake' festival is coming up, but what is the ...

HERE IN Washington state, the country’s third-largest wheat-growing region after Kansas and North Dakota, our principal grain is grown on vast farms east of the mountains, then shipped to Pacific ...

Gildas Berrou took up baking at age 16 in his hometown of Quimper, Brittany, and apprenticed in kitchens across France to hone his trade. Gildas and his wife, Tara, moved North in 2012 aiming to bake ...

Thin and versatile, crepes give the gift of a blank canvas for Christmas morning breakfast or brunch. They make for quite a hearty meal, especially if you treat yourself to two: one savory and one ...

Owner Patrick Ascaso may be known best for his croissants, but he says crepes were also a childhood favorite. He grew up outside of Paris but says the best crepes hail from Brittany, where he snacked ...

As usual in a new year, there is some good news and some bad news. The good news is that my friends at Z Bistro have expanded their dinner service to four nights a week, Wednesday through Saturday.

There's something irresistibly romantic about flour, sugar, eggs, milk and butter whisked together, cooked paper-thin and wrapped around savory or sweet ingredients. That's why crepes, those ...