I know I keep harping on our trip to Las Vegas, but I can’t help it. That vacation was the most fun and interesting thing I’ve done in a long time, and I often miss walking up and down the strip in the unbearable heat, gawking at all the huge themed casinos and flashing electronic advertisements, not to mention the gorgeous desert landscape just beyond. Everything in Vegas is big and outrageous… I guess I wouldn’t want to live there, but it sure was a memorable visit. I still have dreams sometimes where I’m in Las Vegas again.
Why am I rambling on again about Las Vegas? “La Crèperie” at our hotel served a variety of crèpes, some sweet, some savory, and all extremely indulgent-looking. I tried a blueberry lemon one that was quite good, but I never tried any of the savory crèpes. My parents did, and they looked interesting so today I decided to try making a savory crèpe for myself. I’ve made crèpes a few times before, but never with whole wheat flour. This time I did use whole wheat flour, and it turned out just fine. I might suggest adding salt to the batter, however – I didn’t use any but I think it might improve the taste.
Please note: I folded this crèpe over the simple way, but I am aware that traditional French crèpes are folded differently depending on whether they are sweet or savory. I’m just not that experienced yet!