Saffron Crêpes

Preparation info
  • Makes

    8 inch

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Whenever I’ve been in a kitchen where crêpes are being made, it seems like everyone is hoping for a discard. When they get one, they spread it with butter or wrap it around a piece of cheese and eat it with obvious pleasure. Why not just serve a stack of warm crêpes with fresh ricotta cheese or the olive or artichoke paste for an appetizer? The crêpes stay warm if they’re stacked; if made ahead of time, an entir