Thanks to school (actually, thanks to myself and no thanks to my professor) I am now a crepe expert. So thanks! I’ve been filling my crepes, savory and sweet, with everything known to man so I’ll try this one!
A five-star chef on FR.....nice treat for us.
Sigh... I worked all kinds of departments in a hotel kitchen, was planning on going to cooking school, but married a chef instead. Dang. ;)