Crepes

Well, over the weekend I cooked a traditional family breakfast with crepes as dessert. The breakfast was standard fare -- eggs, "naturally-processed" sausage, and tasty Ciabatta bread. My crepes came out surprisingly well, though, the first few I struggled to keep in one piece as I flipped them in the pan. I was following a recipe from a dusty "Joy of Cooking" recipe book. I stuffed the crepes with crushed nuts, fresh whipped cream, and slices of sugared strawberries. Then I poured prodigious amounts of unprocessed maple syrup over them. They were quite delicious. I think the secret as always is just add lots of butter in the pan and half & half never hurts, too. Next time I'll try lobster crepes, but I'll need to allocate a little more preparation time for those...