International pancake week is officially underway. Tonight we decided we would have savory crêpes for dinner with a variety of fillings:
home made ricotta | peccorino cheese | asiago cheese | gruyere cheese | scallions
black olives | wild salmon | fresh spinach | sauteed mushrooms, garlic & onions
Crêpes are pretty easy to make, but the key is to let the batter sit for a while, I don’t have one of those fancy crêpe spreaders, so I have to be very quick to pour and tilt the pan to cover. The batter is thin enough to where it doesn’t make much of a difference, but there are a couple parts that may be slightly thicker when doing it this way. I suppose that’s the benefit to those spreader things.