Fall Crepes

Fall's crisp weather demands warm tasty meals and snacks. What better than freshly made crepes filled with the harvests of the season? They're a nice surprise to come home to after a hard day of work or a great way to beginning a Sunday brunch.

The basic crepe recipe is easy. It's sort of like a pancake  with flour, water salt, oil and melted butter.Instead of pouring the batter thickly  as you would with a pancake, almost drizzle it onto a heated and oiled skillet(you can use a combo of oil and butter to cook the crepes). The batter must be ice cold, chilled in the fridge for a good hour or more before using. The fun part is filling them. Now you can use the last of the summer tomatoes , peppers and eggplants to make a yummy ratatouille . This makes for a tasty and healthy dinner. You can also make a savory potato, ham and cheese crepe using a sharp cheddar mixed with thinly sliced ham shreds and any kind of potato.

Since it's apple season, don't think twice about using apples for both a savory and sweet crepe. Try the cheese crepe with apples for a different kind of dinner.. Caramelized apple , made with maple syrup is a nice dessert , especially served with a side of vanilla ice cream,.You can also just apples and raisins sauteed with butter and brown sugar, and then filled a buckwheat crepe with it and serve with a cloud of whipped cream. You can saute pears too. These are cooked with butter, sugar and cinnamon and them spooned into a hot crepe. Instead of making pumpkin pie, try pumpkin crepes instead filled with  the cooked filling and topped with a sweet butter sauce.

Crepes in the fall - it;s not only a romantic idea but a tasty one. Try them savory or sweet. Either way they;re the perfect treat for a crisp autumn day.