Feeling somewhat like I did with my first chemistry set (remember those?), and with an urge to use the rest of the herbed cream cheese I made for “The Bear” omelette, I thought I’d give a try to making crepes in a stainless steel. Most all crepe recipes call for a non-stick pan, or at least a well-seasoned (to the point of non-stick) carbon steel pan. Using the pan preparation outlined in Eggs of Steel, I took a run at it, and it works, as I felt it would.
I’ve added a crepe recipe to my library, and as you can see, they cook up nicely in stainless steel. The recipe calls for sugar, which is optional, as if you’re looking for a savory profile, you probably don’t want the sweetness. That’s what I went for this time around.
To build the dish shown above, I started with a single crepe. I layered a couple of slices of thin-sliced Hillshire Farms Black Forest Ham. Then I prepared an omelette, dressed it with a couple of ‘lines’ of herbed cream cheese (from a piping bag), rolled it, placed it on the ham, and rolled it all inside the crepe. I’ll admit to being quite proud of how it turned out – it tastes as good as it looks.
And yes, just as with the omelette, the pan used for the crepe stayed ‘unscathed’, and ready for the dishwasher. I have to tell you, this has been fun, as it not only keeps me well fed, it’s such an adventure, really expanding my repertoire. Give it a try, and let’s compare notes!!!
never 2 old 2 start cooking 
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