Hi all As my first post, I hope I get this right - it seems fairly intuitive but, hey, I've said that before I was just trying a savoury crepe on Saturday - overlapping a couple, filling them with a mix of bacon, onion and herbs and rolling them up into a roulade that I then lightly fried in slices. I plated baby spinach wilted in cream, topped with a rare eye fillet steak, topped with a slice of filled crepe. I had been a bit wary of using a batter as light as a crepe mix for the purpose but it turned out quite well. Regards Kevin
