miskabelle vintage: Empty Cupboard Dinner: Crepes

I fell in love with crepes in middle school French class. (Well, I probably fell for Nutella first, but the love for crepes as a whole soon followed). When I lived near Old Town Alexandria, I found an authentic creperie, which I went to to fairly frequently. (And besides a fantastic selection of both savory and sweet crepes, they also have an amazing wine list.) Since coming back to Virginia, I haven't been able to make it there--they're closed Sundays, which is always when I think to go--but I have been able to pick up some crepes at our local Farmer's Market (Nutella, banana, and coconut--awesome). We had a Bed, Bath, and Beyond gift card from our wedding, and when I saw a beautiful crepe pan hanging on the wall there, I knew I had to have it.

Tonight was the first attempt at crepes...the sweet ones are easy, but I wanted to make a savory meal. The filling ended up being surprisingly easy--the only prep was making the crepe batter (which has to be refrigerated for at least two hours beforehand). I used the recipe here for my crepes and was pleased with the result.

Our cupboards were pretty empty, so I had to get creative. We made roasted veggies (brussel sprouts, zucchini, and squash) a few nights ago, and I had some breakfast sausage left, as well as a few leeks (you could use onions) and cream of mushroom soup (other cream soups would be yummy). I sauteed the leeks in a little butter, browned the sausage with the leeks, added the veggies, can of soup, two tablespoons of sherry (any cooking wine will do), and half a cup of water, then mixed it all together.