2 recipes converted from their YouTube cooking videos.

A quick, no‑flour‑recipe crepe batter inspired by Austrian Palatschinken and French crêpes. Made with a cup of flour, a duck egg (or chicken egg), milk, a dash of vanilla and bright citrus zest, this batter yields thin‑to‑medium crepes perfect for breakfast or a snack.

Delicate, paper‑thin crepes filled with sweet marionberry compote and drizzled with rich Belgian dark chocolate. A classic Pacific Northwest treat perfect for brunch, dessert, or a special occasion.