If I was ever held at gunpoint and told I had to choose between eating sweet or savory crepes for the rest of my life, I'm not confident I could do so. Luckily, that hasn't happened yet. In the meantime, I will continue to indulge in both, preferably in the same day.
Crepes are so simple and easy to make, arguably easier than pancakes. I made the batter for these french crepes the night ahead. According to Alton Brown, whose recipe I found here: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html, letting the batter sit in the fridge for anywhere between one and 48 hours helps the bubbles subside and minimizes tearing of the crepes while cooking, though I have used batter right away before and my crepes turned out fine.
This really is a quick meal, I made it on a weeknight. Pouring and flipping all those crepes though, requires the most active time. But you can be cooking the filling at the same time, which for savory crepes is basically meat and/or cheese and/or vegetables, and for sweet is basically fruit and/or dairy and/or sauce/sugar/syrup.
I used up some mushrooms I bought in bulk quantity from Costco for the dinner crepes, along with leftover dolce gorgonzola and garlic. Crepes really have a unique texture, they are so thin and spongy! They can be rolled, folded, or layered flat with the filling, to kind of make a crepe cake.
I had strawberries that needed to be used up (also from Costco) and sliced and simmered those with some fresh lemon juice and sugar for dessert, complemented by a dollop of vanilla yogurt and a dash of powdered sugar.
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