(The back story is on this thread)but I'm researching crepe recipes. We've only just gotten into them and it seems limitless the things you can put in a crepe.

Today for lunch we filled them with goat cheese and halved cherry tomatoes.

We've also filled them with cream cheese and raspberries for breakfast.

I guess you have to avoid heavy or extremely wet fillings?

Good luck with your trial run on the lake, Dana. For special occasions, my mom and I used to go to The Magic Pan, a chain creperie (sp?) in Birmingham. Wow, that was ages ago and brings back wonderful memories.

Another crepe restaurant and more special memories - Petunia's in New Orleans. I believe it's still open.

Check Amazon and half.com - there are sure to be several cookbooks devoted entirely to crepes out there.

The Paris Hotel in Las Vegas has an excellent creperie. I really liked the fruit filled ones and the seafood ones.
In St.Tropez, France we tried the chocolate with whip cream...delicious but messy.

I'm a real softy for nutella - either plain in the crepe, or with sprinkled nuts, or marshmallow fluff (sort of like s'mores).

Nutella is my fav as well, I've made them nutella and strawberries or bananas.

Nutella, argh! I like chicken crepes or my mum's crepes simples which are just showered with brown sugar and rolled up into a cigar. Chew-- crunch... yes!

One of my favorites and something completely different is ...
scrippelle 'mbusse.
Crepes rolled with some aged pecorino and served as a soup course in hearty chicken broth.

In fact any kind of dessert crepe works for me. Berrie and cream.

I have always used Julia Child's basic crepe recipe, which, to me, is simply the best. Fillings can vary: my last was pears sauteed in calvados with a dollop of mascarpone. But the fillings change with my mood.

I used to frequent a Breton creperie called Ti Couz in San Francisco for years...

My favorites were carmelized onion with a mushroom cream sauce for dinner and banana and vanilla ice cream with chocolate sauce for dessert.

I also liked their ham, egg and cheese.

I don't have any recipes, but my favorite 'entree' crepe is turkey, spinach, cashews and cranberry sauce from The Crepe Place in Santa Cruz. Sometimes I crave it and just *have* to have it for lunch!

These are my two personal favorites:

Sweet - Nutella, bananas and strawberries (with whipped cream on the side)

Savory - Turkey, Mozzarella, avocado and mushrooms

Like Shannon, I like their ham, egg and cheese crepes. I get mine with tomato or mushrooms as well.

Dana, I get them at The French Crepe Co. here in LA.

Yum! I am hungry just reading about these!

Time to get out the crepe maker . . .

Nancy

My crepe maker is on order -- can't wait to start trying out recipes!