Think it is time for renewals of crepe eating and fondue making.
Neither one ever went out of style in my house! LOL I made a double batch Saturday afternoon. One batch for savoury, the other with a bit of sugar added for dessert crepes. After I ate my fill (butter and maple sugar), I froze the rest.
They're a great way to use up leftovers. For dessert, souffleed crepes are my favourite.