Carrot Crêpes

Carrot Crêpes
 

Carrots give these crêpes from chef Jacques Pépin their faint sweetness and sunny orange hue. Delicate and delicious, they can be served as a side dish alongside meat or fish or as a first course. Although the thin pancakes are best eaten fresh from the skillet, they can also be made ahead of time and cooled in a single layer on a baking sheet. Reheat the cooled crêpes in a 200-degree oven.

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