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Crêpes 101

ByJulie Biuso 28 April 202528 April 2025

Crêpes 101, everything you need to know.

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Kitchen Things We Like
Splatter screen
22 January 201931 August 2023
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
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Cook's Notes
Turmeric
9 February 201631 August 2023
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
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Cook's Notes
Feijoas
9 April 201930 August 2023
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
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Cook's Notes
A new era for Shared Kitchen, and what it means for you
15 August 202519 August 2025
Hello subscribers!
I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.
There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes
Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…
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Read More A new era for Shared Kitchen, and what it means for you
Cook's Notes
Harvesting your own dill seeds
16 March 202130 August 2023
Letting a dill plant go to flower reaps rewards.
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Cook's Notes
How to make lump-free gravy
6 August 201930 August 2023
Give a shout-out for glossy lump-free gravy. Yay!
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This content requires a current subscription plan. If you're already a member, log in or check out our subscriptionsfor more information

A new era for Shared Kitchen, and what it means for you

Hello subscribers! I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription. There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month...