On 07/02/2013 10:38 AM, jmcquown wrote:
> On 2/7/2013 9:39 AM, Dave Smith wrote:
>> On 06/02/2013 4:45 PM, 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?
>>
>>
>> I don't. Sorry. I think I would like one with a seafood and a creamy
>> sauce. I Occasionally make crepes for breakfast and roll them up with
>> some fruit and plain yogurt and drizzle on honey on top.
>>
>>
> Those breakfast crepes are too sweet for my taste.

The crepes I was referring to are not that sweet. They use regular
crepes, not sugar int he batter. It's plain yoghurt and fruit with just
a drizzle of honey. You can use less honey or omit it completely if you
want.




> Why not give seafood
> crepes in a creamy sauce a try? I haven't made this one but it sounds
> tasty!

I have tried them in the past, but I have not made them myself.