How to Join Sally's Baking Challenge

  1. Recipe: I publish a new challenge recipe on the 1st of each month. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as a new challenge recipe is published.
  2. Bake: Bake the recipe during that month.
  3. Send: Share your recipe photo with us via email: By emailing your recipe photo, you are automatically entered in the baking challenge. For a bonus entry, leave a review on the challenge recipe. Instagram direct messages are hard to track, so please email your recipe photo instead. Feel free to share on social media using #sallysbakingchallenge and tagging me (@sallysbakeblog), but the only way to guarantee you are in the running is sending your entry via email.


March 2020 Sally’s Baking Challenge Recipe: Homemade Crepes

These super thin and delicate French-style pancakes are fantastic for breakfast, but make a delicious brunch, lunch, snack, or dinner. Sweet or savory, anything goes! Maybe you’ve made my homemade crepes before, maybe you haven’t. I have some new recipe updates, photos, and a complete video tutorial coming to that post tomorrow and you DON’T want to miss it! 🙂


By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. We keep track of your photos and randomly select 1 winner at the end of the month. The challenge is open to the whole world. Visit the Sally’s Baking Challenge FAQ page if you have any questions about my baking challenges!

homemade crepes

Let’s Review the February Baking Challenge

February 2020 Sally’s Baking Challenge Recipe: Swiss Meringue Buttercream

You took this challenge recipe and ran with it! Hundreds of you faced your fears of making Swiss meringue buttercream from scratch, a recipe many are too intimidated to try. And, simultaneously, this was the first time some of you used piping tips! That alone deserves a HUGE pat on the back. From cupcakes and cakes to macaron and whoopie pie filling, this Swiss meringue buttercream made its round in your kitchens. There are so many factors that could go wrong when making meringue buttercream, but each of you persevered. You can make Swiss meringue buttercream for life now. PLEASE BE PROUD!

One of my favorite recipe reviews came from reader Jamie:

“YUM! This recipe challenge intimidated me. Your tips and tricks were easy to follow, and led to a great success! I subbed out one teaspoon vanilla for espresso powder and added the melted chocolate for a “mocha” flavor. New favorite frosting, for sure. Thank you, Sally, you’re an awesome teacher!”

We gathered as many Swiss meringue buttercream photo entries as we could and included them below. (Email is the best way to help guarantee your photo will be included!)

Challenge winner for February is Kristina and she has been notified. 🙂

swiss meringue buttercream winner image

Reader Questions and Reviews

    1. So many beautiful creations this month. The winner each month is totally random though. (We never choose based on how the baked good looks.) Literally scroll up and down a spreadsheet with our eyes closed!

  1. Wow to all the beautiful pictures of cakes, cupcakes etc. above ! You all did such a great job !
    I wanted to take a bite out of each !

  2. My son and I love crepes!
    His favorite are Nutella and strawberries and mine are cheese blintzes. We enjoyed making your recipe as it’s slightly different from our typical recipe. So yummy! Thanks Sally!

  3. These crepes are so good! I had never made crepes before but it wasn’t hard to figure out! I did Nutella, strawberries and whipped cream! Delicious! I loved this challenge and will be making crepes more often now!

  4. Thanks for this challenge! I absolutely love crepes! My first time trying to make them was about seven years ago when I was living in Turkey. I took a trip to Spain and bought a box of crepe mix. I saw the yummy picture of crepes on the box and just had to try them! I took them back to Turkey to make… forgetting that all the instructions were in Spanish so it was a lot of guess work. They actually turned out o.k. but following your recipe this month helped refine them this time! I used fresh ground Soft White whole grain flour and cooked them on our electric tortilla press.

  5. This was my first time making crepes! This recipe was so easy and so yummy, thank you for sharing and introducing me to a new challenge!!

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