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I much prefer savoury buckwheat pancakes ( the classic Breton crepe being Ham, Emmental and an egg yolk) but sweet crepes are nice too though my favourite is a very simple melted butter, a little sprinkling of sugar and maybe a little cinnamon.
And savoury crepes should NEVER be made with sweet batter. That to me is a crime. Then again I was brought up in the part of France which invented the crepe so I am fussy ! A savoury crepe is called a Galette in Brittany.
There used to be a crepe restaurant chain called The Magic Pan. How I loved to eat there. I haven't made crepes in years and they really aren't that difficult. I'm gonna google crepes right now and see what I can come up with. I have fresh broccoli and asparagus in the fridge right now. I know my family would love some good crepes. Off I go......................
The "ready to go" refrigerated case at my supermarket carries homemade fresh crepes that are pretty good. Makes easy work out of it. Just fill and warm up.
I always enjoyed particularly chicken and mushrooms in the savory category, and cherry kijafka cherries or suzette (orange) in the sweet
There seems to be a little bit of a renaissance in crepes going on in Austin lately, with a crepes cafe and two popular food trucks plus another half dozen places featuring crepes on the menu.
I much prefer savoury buckwheat pancakes ( the classic Breton crepe being Ham, Emmental and an egg yolk) but sweet crepes are nice too though my favourite is a very simple melted butter, a little sprinkling of sugar and maybe a little cinnamon.
And savoury crepes should NEVER be made with sweet batter. That to me is a crime. Then again I was brought up in the part of France which invented the crepe so I am fussy ! A savoury crepe is called a Galette in Brittany.
I make (slightly thicker than a regular crepes) both ways - sweet and savory. Enjoy both
I agree with you about the butter.
I had no idea that you could get refrigerated crepes. I sold my crepe maker at a yard sale many, many years ago and I am thinking about getting another, even though I have read on different threads how easy it is to make them without the crepe maker.
I usually get my crepe fix at Cafe Atlantico in sxm, but I hear that IHOP actually has good ones.
There are a zillion videos on crepe making. one guy says you have to refrigerate batter for an hour but nobody else mentions it.
SMX girl ..you don't need a special pan for crepes. who has room for all the "special pans" they want us to buy when several standard pans work just as well. unless you are talking about a contraption which cooks both sides at once or something like that.
my daughters watched crepes videos with me this morning and now they are all fired up for crepes tonight. one thing I like about crepes --great way to use up little dab of leftovers not large enough for the whole family side dish.
I am talking about the ones that cook both sides at once. I saw one on Amazon.com that looks just like the one that I had years ago. Every dinner party that I had in the early 80's had some type of crepe.
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A savoury crepe is called a Galette in Brittany. 
