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tert in seattle

writes:

>> cooked chicken with a bit of the sauce onto each crepe. Roll the crepes
>> and place, seam side down, in a glass baking dish. Spoon the remaining
>> cheese sauce over the crepes. Bake uncovered in a 350A F oven until
>> heated through, about 20 minutes.
>>
>> Jill
>
>That's nice. Real good. I used to work in a crepe restaurant; we had
>to make the crepes seriously thin. We had ham and asparagus crepes in a
>mornay sauce, beef burgendy crepes, and desert crepes.

desert crepes should be paired with a dry wine

or cactus juice