On a recent trip to New Orleans my niece, Ashley Tomlinson, introduced me to these cute little crepe carts. Not only can you watch the crepes being made, but you can choose from a large variety of fruits and sauces, even grand marnier and other liqueurs. Ashley’s favorite is filled with just butter and sugar. I added cinnamon to mine.

Years ago my sister bought me a small crepe maker but it does just as well, and the crepes are actually easier to eat by putting them on a plate and using a fork. Adding a little more batter makes the crepe thicker and leaving it on the griddle longer will make it crispier.

I also saw people ordering them as sandwiches using cheese topped with bacon and tomato. Turkey with Munster or Swiss plus a little mayonnaise or spicy mustard also looked good. And of course the all time favorite of pepperoni and mozzarella cheese with a little pizza sauce is always a winner. I like to add a little hot pepper flakes to mine.🌶

Here is a basic recipe for crepes. Mix together 1 cup all purpose flour, 1 1/2 cups milk, 2 eggs, 1 tablespoon cooking oil or melted butter and 1/4 teaspoon salt.  Now is when it gets fun! For dessert crepes you leave out the salt and add 2 tablespoons sugar. Get more creative by adding  vanilla or other flavorings. You can add rum or brandy and liqueurs. Even orange and lemon zest is good. It depends on your filling, so let your artistic side start working! For those of you who want to make it even simpler, try using thin pancake batter. Crepes also come pre-made in some grocery stores, too.

In the picture, I’m eating two crepes.  One has fruit, strawberries and bananas, with whipped cream. The other is Ashley’s favorite made with lots of butter while it’s still on the griddle, sprinkled with sugar, folded  and served.