Nothing in French cuisine is more versatile than the crepe. This recipe is the classic that I use time and again as a blank canvas on which to splatter everything from the flame of marmalade to the ivory of gruyere to the emerald of pesto. Stuff with whatever sweet or savory suits your fancy, and voila!: vous etes chef de cuisine!
For more of my crepe recipes, like a Brie “Crep-o-dilla” with Avocado Creme Fraiche and Watermelon Salsa, baked Crepe Monsieur, or the Crepe Salad Bowl with Cassis Mixed Greens, visit www.FrenchRevolutionFood.com.