Crepes with sauteed zucchini, asparagus and hot Italian sausage with brie cream sauce

Today is the first Evernote Cookalong...and that means crêpe-a-palooza at our house.  My friend Brian came over and the two of us made a few different batches of crêpes so that we could wrap ourselves in their warm, delicious folds.

First, we made a batch of savory crepes, which we called “green crêpes and ham.”  We used my standard crêpe recipe (below) and filled them with sautéed asparagus (from my in-laws’ family farm!), zucchini, hot Italian pork sausage from the inestimable Biercamp here in town, and then topped it with a cheesy, creamy brie sauce.  (Literally, the sauce was just cream and melted brie cheese.)  They were…out of this world.

We sat and ate those for a while and watched Lilo and Stitch (“This is your badness level.  It’s unusually high for someone your size.”) before heading back to the kitchen for Round 2: Crêpe Boogaloo.  This time we went simple, classic, light.  We made another batch of the crêpe batter, but added a tablespoon of vanilla bean paste.  The filling was just fresh sliced strawberries sprinkled with grated lemon zest, powdered sugar and whipped cream.

crepes with fresh strawberries, lemon zest and powdered sugar

I’ll just say that again for you: warm crêpes with fresh sliced strawberries sprinkled with grated lemon zest, powdered sugar and whipped cream.  Just let that ooze into your bones for a second.  Oh yeah.  Can you feel the love tonight?

The day is not over yet..I may yet make one more batch of crêpes (we’ll see).  I’m thinking I have plenty of good dark chocolate, leftover cream, graham cracker and chocolate marshmallows…s’more crêpes anyone?

Updated:

Ok, I couldn’t help myself.  I had a little bit of batter left and the idea of a s’more crêpe was just so appealing...

s'more crepe with marshmallows, dark chocolate and ground almonds