Cookaholics Bulletin Board

I'm reasonable at making crepes:



This being strawberry season 'round here, I made some compote and served them with whipped cream:



But I'll admit, my ideas run short. We often just end up with some sugar and butter. We do make Galettes sometimes (I use 1/2 buckwheat, fry an egg on there and use a little cheese), but what other great ideas with crepes do you do?

Paul,

Ratatouille makes a great crepe filling. With a little gruyere on top.

My favorite dessert - Crepes Suzette

They're great for using leftovers - chili, beef stew, etc.

When my kids were little, we loved crepes folded in quarters and sprinkled with sugar and lemon juice.

I love them with good raspberry preserves and sour cream.

Make a stack of a dozen or so. Spread favorite preserves on each and stack. Sprinkle with powdered sugar. Serve in wedges. With ice cream?

They're great with sauteed mushrooms and grueyere cheese

I usually make a large batch and freeze them. They're really handy to have.

fitzie

Banana & Nutella...

I used to make crepes frequently, but not anymore. In fact, I have two carbon steel pans in my basement that I used just for those (best pans for making crepes, IMO, but you have to use them frequently), and they are probably rusted by now! I used to make crepes with a fine cornmeal, to serve with Mexican food, in the days before masa harina could be had anywhere, and the only corn tortillas were fried ones.

The pan shown at the top is carbon steel, never had one stick...

Seafood in a cream sauce in crepes is divine.

for savory ideas...any lefovers can go into crepes, topped with an appropriate sauce and some cheese and heated in the oven and finished under the broiler. Think enchilada, but with any filling you might have around; it certainly elevates leftovers.

For desert, I like to fill with a creme anglais and any fresh fruit, topped with whipped cream and chopped nuts.
But I also love blintzes....my mother made a filling of farmers cheese (drier cottage cheese"ish") with raisins, sugar and cinnamon. Then she filled the crepe and folded the sides in and fried them in melted butter. She served them with a topping of lightly sweetened sour cream. Makes me hungry just writing this.

I think crepes are a blank canvas....fill them, top them.....use them as you would a tortilla. They just seem to make everything a little fancier.