This recipe is just flat-out fun! Crepes for a crust … how great is that? These small quiches make for a nice breakfast – just make them the day before, store in the fridge, then reheat in the morning. They also make a versatile and delicious lunch. You can change out the herbs in the crepe batter or the meat and vegetables in the filling to suit your taste. I haven’t tried it yet, but I think omitting the herbs, adding a touch of sweetness to the crepes, and then adding a creamy sweet filling with a berry topping would create a home run of a dessert. What combination do you want to try?
This recipe is a bit more involved than some of my posts, but well worth the effort. You can make the crepes ahead of time and keep them refrigerated in an airtight container for 3 days or frozen for up to 2 months.
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