Culinary school 101: crêpes, two ways

Ahh, the crêpe! The French answer to the American pancake, crêpes are thinner, eggier and, in my opinion, more versatile. I guess I’ve never tried a savory pancake and there are probably tons of awesome recipes out there, but for me, nothing beats a thin and crispy buckwheat crêpe filled with whatever savory ingredients my heart desires. Usually it’s ham, egg and cheese. Sometimes it’s bacon and caramelized onions, or even egg, olive and spicy guacamole. A crêpe is the perfect envelope for whatever you’re craving, and I’m going to tell you how make them according to my newest culinary bible, “La Cuisine de Référence,” otherwise known as the official guidebook for French culinary students.