The best part is that you can make the batter the night before, set it in the fridge, and whip up a batch in the morning. If making (and not breaking) paper thin crepes intimidates you, don't worry. They cook pretty quickly, and after the first couple you'll be churning them out like a pro.
Buttermilk Rye Crepes
Rye flour adds a distinct nuttiness to these seemingly simple crepes. Before they're served they get caramelized in butter and sugar, and who wouldn't want that?
Chestnut Crepes with Creamy Mushrooms
Chestnut flour makes a delicious slightly sweet crepe that is perfect for both sweet and savory fillings. Here they get stuffed with creamy mushrooms, thyme, and a dollop of crème fraîche for that necessary extra bit of extravagance.
Cornmeal Crepes with Figs and Pears
Cornmeal adds wonderful flavor and texture to this golden stack of paper-thin crepes. Top with whatever seasonal fruit you have available and as always, a generous dollop of whipped cream.
Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums
When making crepes, make sure you rest your batter for an hour or refrigerate it overnight. If resting overnight, don't forget to pull the batter out first thing in the morning, since the crepes cook best when
the batter is at room temperature.
