Crepes are a staple for both breakfast and dessert. For a subtle kick, add some ginger ale to your crepe recipe. Here's how.

If you want to take this breakfast dish even further, try adding delicious mix-ins and creative toppings. Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more.

If making crêpes in advance, layer each crêpe between sheets of greaseproof paper, then wrap them in cling film. Store them in the fridge (for use the next day) or in the freezer for up to one ...

it should not be thick because you want the crepe to be thin. 5. Heat some butter in a pan and pour the batter. 6. Let it cook slightly then add the toppings, chocolate/hazelnut and bananas in one, ...