They can be whatever you want them to be.
I didn't grow up eating crepes, and the first time I had them, they were cheese blintzes. I thought they were magical. I had no idea how easy they were to make.
Of course, it helps if you have a decent recipe and a good pan to work with.
One of my lucky readers WILL have a pan to work with, because I'm giving one away, courtesy of Anolon. They asked me to create a recipe, so you have that, too. My recipe is a yogurt-filled crepe topped with a seasonal apple-cranberry compote. Follow the link to find it on the Anolon website.
You want this recipe, particularly at this time of year when cranberries are so plentiful.
The beauty of these crepes is that they're so versatile. With a plain yogurt, they're a lovely lunch crepe. But if you use a flavored or sweetened yogurt, the crepes transform into a perfect breakfast or brunch crepe. Add some whipped cream or a dollop of ice cream, and these crepes would make a lovely dessert.
You could, of course, switch things around and fill the crepes with the compote and top it with yogurt, whipped cream, or ice cream, but the compote is so pretty, I thought it was a shame to hide it inside the crepe. It really wanted to be shown off.
If you have extra compote, I'm sure you'll find a use for it. And then you might want to make more. Because it's really really good.
As far as the pan, it's an Anolon 9.5 inch Advanced Bronze pan. It's a pleasure to use - light enough to be able to easily swirl the batter over and over and over while you're making a lot of crepes. And it's very nonstick. The crepes slide right out of the pan when they're done.
And ... shhhh ... the pan is also very useful for heating or reheating tortillas. And for reheating your crepes, too. I think you'll get a lot of use out of it. If you're the lucky winner who gets one.
Thanks to Anolon for sponsoring this post and for supplying the pan to the winner!