A few weeks ago, Rachelle, a good friend, and I ate at Cafe Laurent, a local restaurant. They had several options to choose from and I discovered… savory crepes. Yum! And, now, I’ve gone crepe crazy. I have. Indeed, it’s true. When we ran out of bread and didn’t have time to go to the store, I decided to try making crepes. They are incredibly easy to make.  I found this recipe and made this in my beautiful cast iron skillet:

a savory crepe

A Savory Crepe

They are a bit thicker than regular crepes because I substituted blanched almond meal for half of the flour. It’s a bit sweeter and thicker, but still yummy and more protein. I had a few leftover and made myself a savory crepe this morning.

Oh, and I think I’ve found a way to make leftovers more interesting. Just put them in crepes.