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Narrow Results You've Selected: Main Course Fall Recipe French Eggs Remove all Source Saveur (2) Difficulty Medium (2) Occasion Easter (1) Technique Bake (1) Chill (1) Saute (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Eggs"; var omni_prop8 = "Course:Main Course,Season:Fall,Topic:Recipe,Cuisine:French,Main Ingredient:Eggs"; var omni_pageName="saveur:"+omni_prop12; 04/02/2007 Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg) Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out. Issue #101 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36

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