When I started planning the menus for the week, I kept trying to think of a vegetarian menu that would be “different” than those that I had made recently. I can’t say why the idea of savory crepes came to my mind—it’s been over 25 years since I last made them, and certainly not in this way—but it seemed to be a good time to explore something old (and new), again—and get creative:

Crepes stuffed with ricotta, parmesan, artichoke hearts, shallots, and herbs served over a puddle of fresh yellow tomato sauce; black olives; stir-fried broccoli, yellow peppers, and onions
A perfect peach with heavy cream drizzle