The other day I found a recipe for chicken crepes topped with a raspberry gastrique... I had no idea what a "gastrique" was but since then I have found recipes for raspberry gastrique used on pork, salmon, and duck.. It is a sweet and sour sauce and it can be made with other fruits besides raspberries. Here is squab with a blueberry gastrique. Now OF COURSE I have to try it on the chicken crepe recipe and luckily for me Emeril Lagasse has a video on the internet with excellent instructions.
I haven't made crepes since the 1970's when they were all the rage... But I ran across my beloved crepe cookbook and am inspired to try some of my old favorites. My kids loved them and it was always a cool way to sneak extra veggies into their diet. They balked at broccoli just by itself but tuck it in a crepe with a little cheese sauce and they devoured it eagerly.