We have a couple of people in our family that cannot have wheat gluten, and this recipe converted easily and deliciously! I substitute a gluten-free flour mix (in my case Bette Hagman's Featherlight) plus 1/4 tsp xantham gum. I think that any gluten-free mix would work. Additionally, the gluten-free crepes hold up well, which isn't always the case with GF. I now make up a huge batch and store them in the fridge to use for lunches and breakfasts during the week, PBJ, Nutella, Ham & Cheese, Burritos -- so easy and so satisfying!

Reviewed On: Feb. 11, 2009

This is my all time favorite pesto recipe. The flavor is perfect every batch. I make extra batches every summer so I can freeze it (in ice cube trays) and have it all winter.

Reviewed On: Sep. 12, 2008

I had some great skinny asparagus so I wrapped five at time with half a strip of bacon. They turned out great!

Reviewed On: Sep. 12, 2008