BY BLAIRE FLORY OF THE COMPLIANT COOK
There is something so chic about a crêpe. Chic to spell, chic to say, chic to eat.
I grew up eating my grandmothers Norwegian pancakes (or “Pannekaken”), which are much more like a crêpe than an American pancake, so I’ve always been a bit partial to the former.
Admittedly, I’m also a bit of a Francophile (I worked at a cooking school in Nice, France), and one of the things I am most in love with about French food, particularly the sweet things, is the sexiness of them. Never too sweet, never too complicated, always a good time. This crêpe recipe is all of those things, with the tremendous bonus of pumpkin. I probably don’t need to tell you how I love pumpkin, because you probably love it more.