Savory and Sweet -- The versatile, wonderful crepe

Mardi Gras is typically an evening at home for us with jazz, beads, gumbo and a king cake. But dh was traveling this year and I was feeling like I needed to do something a little more low key. What would still give us the fun and festive without the hassle on a school night?

Our French au pair hosted a crepe party for us the last night she was here and I loved the idea, but had never done anything about it. I figured Mardi Gras was just as good as anytime to celebrate with a crepe (or two, or three).

I hadn't made crepes in a long, long time and so I admit I was a little nervous at the thought of it, but then how hard can it be? Soon enough I had my answer...not hard at all!

I used my Calphalon non-stick omelet pan (a must have for the continental kitchen!!) and creped away. There were only three of us at the party, so the offering was simple but satisfying. We started with an egg crepe (after flipping the crepe over, add the egg immediately and cook only until set, salt and pepper to taste). It was a hit! The children devoured them and each had a second helping. I had a small spinach crepe (mostly spinach and not much crepe) and a salad with vinaigrette and savingnon blanc. For dessert we each picked our own ingredients and we ended up with one nutella crepe, one with molasses and whipped cream, and the last with homemade cherry jam.

What are some other fun fillings or ideas? There are some fabulous recipes out there, but I kind of like the idea of using what you have to create your masterpiece - not unlike the egg dishes I talked about last time. Cheese, meat, vegetables, fruits, condiments...the possibilities are amazing!

The evening was such a hit that I'll definitely have more crepe parties and will consider expanding the guest list to good friends (might have to get another pan!). This is definitely a casual kitchen party...guests hanging out in the kitchen while the crepes are prepared specially for each person one at a time.

My daughter liked the crepes so much that for her sleepover birthday party we served crepes (with fruit and sprinkled with powdered sugar) to her guests. The little girls were thrilled and felt so grown up.

I used a basic recipe that I found in a non-French cookbook, omitting the sugar. The problem that I had was that the batter was too thick and the first crepes were puffy. I wanted thin and light so I simply added more milk. So, adjust recipe to create the crepe consistency you like best.

Basic Crepe

2 c. flour

1/4 tsp. salt

4 eggs

3 tbsp. butter, melted

2 1/4 c. milk

Whisk together above ingredients. Let mixture come to room temperature. Heat a crepe or non-stick skillet over fairly high heat. Pour a small amount of vegetable oil in the center of the pan and then ladle in just enough crepe batter so that when you tilt the pan to spread the batter, it covers the whole bottom of the pan. Turn crepe over when edges turn light brown and finish cooking on the other side. Fill and serve!

Alternatively, have guests prepare their own with a selection of pre-cooked and prepared items buffet style.