Cookbook author and French food aficionado Richard Olney wrote of crepes that “their greatest pitfalls derive, no doubt, from their versatility — not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.” Olney, writing in the 1970s, proposed that home cooks roll savory crepes around calf’s brains or, for dessert, sauce them with chartreuse. Read more…
