Two days ago I became a Gran again to my fifth grandson, Thomas Huntington Russell. That’s five little fellows under 5 1/2. I’m so proud of my daughter and her husband; they did such a great job bringing the little guy into this world.
A few years ago my daughter took me to my first food trailer. A silver stream trailer which sold nothing but crepes and that was my first Nutella and banana crepe.
What is a crepe but a pancake on a diet. I’ve been making crepes for years and still know that I’m going to have to offer up the first few as a sacrifice to the crepe pan. That’s just the way it goes.
I went years, maybe decades after beeing married before attempting to make crepes. I don’t know what I was afraid of. Over the years I have had about 4 different types of crepe pans. My favorite now is a blue steel pan. One of my least favorites was a pan that you dipped the bottom into the crepe mixture and then turned the pan upside down over a ring that is set over the burner. Never quite got the hang of that one.
For a savory crepe you could simply fill a crepe with…..say… spinach, bacon and mushrooms, or a SW take of sausage, onion, peppers, mushrooms, cilantro with some salsa, or a crab mornay. Or how about a proscuitto and fontino with a béchamel sauce. You get the idea… a crepe is the wrapping to hold all your ingredients. If you look on Pinterest alone you will see a gazillion crepe recipes.
For dessert crepes the possibilities are endless. I’ve done a simple one filled with apricot or peach preserves folded twice into a wedge and dusted with powdered sugar and I’ve even seen a cake made with about 50 crepes stacked on on top of the other.