As a French Canadian, I grew up on crepes. In fact, crepes were our go-to fast food when my mom didn’t know what else to make. “I don’t know what to cook tonight” she would say to which I would inevitably respond “let’s have crepes!” If they were dinner crepes, she would make them with whole wheat flour and stuff them with something savory like mushrooms and cheese. Morning crepes were generally lighter, made with unbleached white flour and only a little bit of whole grain flour. These usually involved an unrestrained amount of butter and maple syrup. Dark buckwheat crepes were also a frequent choice and those would either be served with a savory filling or with butter and molasses. To this day, a butter and molasses buckwheat crepe is my ultimate snack when I don’t feel like making anything complicated. I’ve learned to whip up a crepe batter in 5 minutes flat. After all, crepes are essentially just flour, eggs, and milk beaten together.