Yeah, a crepe is really a thickened diluted egg, a fragile, thin omelette.... in a pancake the main food value is in the flour. A sauce with a crepe silkens it; a sauce or maple syrup on a pancake soaks in.

Maple syrup? You have maple syrup in the UK? Oh you have to have it... Please tell me you have THAT!

Although honey and cinnamon is quite nice too.

There are deeper, thicker ones yet... baked... chopped apples and sugar and cinnamon on the bottom if the pan, stiff dough piled on, more topping, bake.... we do this outdoors in the black iron dutch over, coals below and coals on top... Mmario, come on over...

We should hire Hardi to cook for a MudGather....

Oh and then there are grilled sandwiches made with French Toast as the base...

~S~