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Original Message
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"RE: Well, you said "blank canvas""
Posted by frodis on 04-08-10 at 12:40 PM
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Blank canvas is right! I knew that people would play around with the filling, and I was hoping to steal some good ideas from everyone. I did consider adding chicken or bacon to my recipe, but decided to keep it meat-free (because I had no chicken or bacon on hand.) I drooled when you mentioned gorgonzola. I LOVE your idea of seasoning the crepe batter. I've never done that because I usually make up a big batch and use the crepes for both sweet and savory, so I keep the batter neutral. But if I were just making one or the other, I'd probably put in garlic and herbs or cinnamon just like you did. Yummy. I wonder if putting a little booze in the batter for flavoring would throw off the consistency. Hm. Would probably have to replace a tablespoon of the lukewarm water. Kids: When I made these for dinner for OTCC, I kept some crepes aside and filled them with strawberry preserves for the kids. My son opted instead for the spinach/mushroom version, but my daughter loved the jelly-filled. Jelly-filled crepes was a popular Sunday breakfast growing up. Super simple: I like the crepes warm and filled with marmalade. 
A Mmmmmmmoonie plate special!
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