Saffron Crêpes

Preparation info

  • Makes

    8 inch

    • Difficulty


Appears in

The Savory Way

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 entire stack can be wrapped in foil and heated in the oven.

These crêpes are especially pretty, flecked with basil leaves and stained with the rich yellow hue of saffron.