Crepes seem to be missing from most restaurant menus these days, and they have all but disappeared from the home cooking scene. I recently enjoyed some delicious crepes at Thyme, a Chicago-area restaurant run by John Bubala. Thyme’s menu is dominated by seafood infused with the herb thyme, but it was the the crepes that took my attention.
Crepes are easier to make than you might think. They can be made ahead and frozen, so last-minute detail is minimal. With well-flavored fillings, they are really pleasing, almost irresistible.
It’s important to have a 10-inch nonstick pan for cooking them.
These recipes will inspire other ideas; really good leftovers--vegetable, chicken and seafood--make a great beginning. Keep some crepes in the freezer for easy access.