jmcquown wrote:
> 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?
>
> Jill

We make Palatschinken. Better suited for filling and baking than Crepes.

Cheers,

Michael Kuettner