"The Art of Crêpes", a culinary guide
To know everything about crêpes, an ancestral art from Brittany
Expert & Trainer in Creperies for 35 years
When the distribution of my first book ended after 20 years, I thought it was justified and relevant to rejuvenate it. “Le livre des Crêpes”, meaning “Crêpe’s book”, published by Jérome Villette edition, is a teaching and gastronomic book. It was awarded in 1996 by L’Académie Nationale de Cuisine.
So I decided to redesign it with honed writing. Its include specifics technical descriptions, simple and elaborated news recipes such as appetizers.
In this new book, named “The Art of Crêpes”, I aimed to share all the skills I have acquired and perfected over time to master this renowned technique. In it, I outline my knowledge and give advices, but above all I share all my secrets, in the hope that it will enlighten you about this traditional skill.
You will find here the range of material, several types of crêpe batter, explanations on turning the batter, recipes from the simplest to the most elaborate, and original variations of savoury or sweet crêpes.
By means of the numerous photos, I will accompany you step by step in your apprenticeship of these techniques.
Testimonies from readers
“I discovered « The Art of Crêpes » by finding your first book, “Livre des crêpes”, I instantly ordered it. I received the book yesterday, the day before Candlemas day*. However, it was not premeditated. Although I know the topic, I read it at one time. It is written like a fascinating novel that we cannot stop reading without knowing the conclusion. It is a comprehensive book, about history, technique, pleasure, gastronomy, nutrition, sharing… Throughout reading, we feel passion, the desire to transmit and an incredible generosity. I asked myself, where come from this generosity… Maybe from the love you have in you, the love you received since your childhood… and you give it back to those who spread it with you. Sharing is not impoverishing yourself, you understood. Transferring knowledge is enrich yourself. Congratulations and thank you.”
* Called Chandeleur in France, french people make crêpes that day.
“Cathy knows roughly everything about Crêpe. She has experience in restaurants, in creation and management of crêperies, in training and in support (engineering) of creators. Her first book is already considered as a standard, for the second one, it will be the same. It is not only a real submersion in the crêpe world, but also an excellent tutorial. It is the bible of the Art of Crêpe.”
Francis Mathieu, Moulin Allafort Périgord Farine
“If there is one person who knows everything about crêpe, it is Catherine! Amateur or professional, if you need formation, advice or other demands, you are at the right place! With more than 30 years of experiences in crêpe, Catherine will share with you her know-how with passion. Congratulations again for this last book.”
Fanny Lidou, “Bistro Breton”