"jmcquown" > wrote in message
...
> Someone recently mentioned plain (not dessert) crepes. It got me to
> wondering why I haven't made savoury filled crepes in such a long time.
> There are so many options for fillings and sauces. Ham & swiss cheese
> with bechamel sauce. Chicken with mushrooms. Crabmeat with sherry cream
> sauce.
>
> Do you make filled savoury crepes? If so, with what fillings and/or
> sauces?

Bacon and onions finely chopped and when nicely browned add chopped chicken
livers. Cook gently with some balsamic vinegar and maybe some red wine to
make a sauce.
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