Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.
Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.
Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a sauce for seafood or beef.
Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.