Arrow-right Camera

The Spokesman-Review Newspaper The Spokesman-Review

Tuesday, November 19, 2019  Spokane, Washington  Est. May 19, 1883
Partly Cloudy Night 41° Partly Cloudy

Huckleberries Online

A crepe to start Xmas right

Kristen Ward prepares the batter for her crepes the night before her Christmas breakfast. (Adriana Janovich / Spokesman-Review)
Kristen Ward prepares the batter for her crepes the night before her Christmas breakfast. (Adriana Janovich / Spokesman-Review)

Thin and versatile, crepes give the gift of a blank canvas for Christmas morning breakfast or brunch. They make for quite a hearty meal, especially if you treat yourself to two: one savory and one sweet. “They’re so easy, and they’re so delicious,” said Kristen Ward, who learned to make the delicate French pancakes in France. Christmas morning, “I fill them with berries and whipped cream or Nutella. And (I) almost always enjoy (them) with a glass of sparkling wine or mimosa.” One of her secrets is letting the batter rest. “Crepe batter is a funny thing,” Ward said. “It really has a life of its own. It’s better if it sits overnight.” That saves time in the morning when there are packages to unwrap/Adriana Janovich, SR. More here.

Question: I can't remember the last time I ate a crepe. Can you?




D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

Follow Dave online: