Crepes are delicate French pancakes, but unlike fluffy breakfast pancakes, crepes are often served for lunch or dinner. Crepes don't contain leavening, so the cooking process is quick. The batter and ...

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. The batter will be thick. Whisk in the water, oil and melted butter. Heat a 6-inch crepe pan or nonstick skillet ...

Chef de Crepe is bringing a touch of French culture to Mechanicsburg. Inspired by trips to France, the Cheverez family, including Tony and Rosina and their two children, Rosina Marie and Anthony ...

Chef Joe Gatto joins us for our regular cooking conversation. This month, we're making crepes. Gatto is a private chef, culinary instructor, and host of the cooking show "From Scratch" on Pluto TV.

One of Chef de Crêpe's most popular offerings is the stuff-your-own croissant. The flaky treats are baked in a French bakery and delivered fresh every morning to the crêperie. Two popular stuffed ...

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 ...

A “little corner of France” is ready to reopen at a new address. Chef de Crepe restaurant, which outgrew its original location in Mechanicsburg, is opening Wednesday at 2017 Market St. in Camp Hill.

A local favorite that’ll be sorely missed in downtown Mechanicsburg once they relocate to Camp Hill, Chef de Crêpe is a must-visit for anyone in the area that hasn’t yet been.

Place pancake mix in a large bowl. Whisk in water and eggs until well combined. Let batter rest for 5 -10 minutes. Meanwhile, heat 2 tablespoons butter in a heavy skillet over medium-high heat.