Funny, but when I saw the post for this weeks theme I was making these so we could head out the door to my nephews football game. Took a quick pic and we were on our way. My nephew is the quarterback and his team are undefeated. I am not a huge sports fan but I am a huge fan of all my nieces and nephews. My first culinary job was at a French restaurant where they served crepe desserts. Somehow the dessert station opted out of making the crepes and it fell to the line to do so. At the time I hated it but now I am so glad I learned how to make crepes, they are so versatile. We did not make them on a special crepe maker but in an eight-inch saute pan and usually the crepe cook had four pans going at a time. What I learned is how you make the batter is as important as the heat under the pan. A non-stick skillet will work but it won't brown them as nicely. Never fret, just like all good cooking it takes practice. Plan on throwing out the first crepe because that is just how it is. Plan on eating the second because that is how you know if you are making them right and it is the God given right of the crepe maker to get to munch at least one crepe, that is just how it is. Vivian and Lynnie call crepes omelets and Viv loves to take them to preschool for lunch, but my wife and I are really fond of them as well. - thirschfeld

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