I happened to find myself downtown again this last week around lunchtime and decided to check out the crepes at the Alaskan Crepe Escape. I ordered a greek crepe with humus, feta, artichoke hearts, kalamata olives, sundried tomato and it was delicious! It was made to order and just took a few minutes to wait for it. The crepe was as big around as a dinner plate and was very filling. The menu had both savory and sweet crepes - something for everyone (except no gluten-free!)
I haven't made crepes in a very long time and thought it sounded like a good idea so with that in mind I paid attention to what left-overs we were having that we could put into crepes for dinner one night. We hit the jackpot last night when we came up with two winning combinations. I used the recipe in my old Better Crocker cookbook - I think its pretty standard.
- Smoked salmon, grilles asparagus with a sour cream-lemon sauce
- Rib steak, chopped tomatoes, slivers of green onion with blue cheese dressing
We have crepes left over so we might have to have them with the blueberries we've been picking!