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Crepes for dinner, crepes for dessert

Written by on March 8, 2009 – 4:17 am

Yesterday I made a whole pile of crepes that we all did different things with. My husband likes to take them and stack them up like pancakes and top them with real maple syrup (an expensive find here in CA but New England habits are hard to break). My dad and I each had a crepe with a sauteed mushroom filling. He then branched out and also had some crepes with syrup. My dessert was a crepe with Nutella - a European habit that’s stayed with me since we moved back to the United States.

Seriously - with what other food can you turn it into a dinner and a dessert and in the case of my syrup loving New England family a breakfast for dinner kind of thing? Crepes. Crepes. Crepes. Out of the batch and a half that I made there was a single crepe left. One sad crepe that no one wanted to eat. What shall I do with it next? For me, a single crepe seems thirsty for Nutella but maybe that’s just me.

I’d share with you my recipe for crepes but I made them so many times I hardly think about it and I barely measure. I started by following the recipe in that old orange colored Betty Crocker cookbook in the binders. I just substitute the flour for whole wheat and add a little more milk. I’ve also followed the recipe in my How to Cook Everything cookbook. The author makes a lofty claim, but each thing I’ve looked up has been in the book so maybe the author is right.

Want a fun new project? Why not learn how to cook crepes? And then you can creatively fill them with whatever and top them with whatever and maybe come back here and share what you do with it - I’d love to know so I can try new things. Or if you already know how you love your crepes, share now. I’m always looking for some great new ideas! Someone on plurk.com shared that she loves spinach sautees inside the crepes as well. I’m sure I’ll try that at some point.