Recently, while visiting a friend in Pennsylvania we stopped for brunch at a creperie. I ordered the most amazing buckwheat crepe with smoked salmon, dill creme fraiche, and capers. I like the idea of crepes; a thin not-pancake that you can fill with an assortment of sweet or savory yummies sounds like my kind of breakfast/second breakfast/elevensies/luncheon/afternoon tea/dinner/supper. I decided to use the recipe from allrecipes but I used butter to coat the pan, rather than oil. It took a bit to get the thickness right, but I got it down after the first three crepes. A little ham, a lightly fried egg, and some goat cheese resulted in a very delicious dinner!
I later used the leftover crepes as the “bread” to make a couple quick faux-pizzas with some leftover tomato sauce, ham, and mozzarella cheese. No pictures of those as I wanted to eat them IMMEDIATELY after they came out of the microwave.