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Pancakes, French Toast & Waffles

Buckwheat Crêpes with Sautéed Apples and Gruyère Cheese

In Brittany, the crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit and/or eggs.

Marie Simmons

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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table Cooking Class Program.

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Crispy Traditional Potato Pancakes

This yummy potato latkes recipe was adapted from Jewish Cooking in America by Joan Nathan.

Adapted from Jewish Cooking in America by Joan Nathan.

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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchens.

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