The book is a hardcover, published in 1976. It contains 159 recipes for appetizers, entrees, snacks, and desserts, as well as a chapter on crepe basics for beginners. Some of the featured recipes include bologna sandwich crepes, Italian Apricot Crespette, and Blue Cheese-Sauced Fish Crepes. It is described as a "crepemaker's guide for every occasion"
The book is a hardcover, published in 1976. It contains 159 recipes for appetizers, entrees, snacks, and desserts, as well as a chapter on crepe basics for beginners. Some of the featured recipes include bologna sandwich crepes, Italian Apricot Crespette, and Blue Cheese-Sauced Fish Crepes. It is described as a "crepemaker's guide for every occasion"
