In another lifetime, I made dozens of crêpes on Friday nights, when throngs of customers would flood my Eastern Washington tasting room to catch live music on the weekends. Since then, I’ve refined the recipe a bit—not the crêpes themselves, rather the toppings. Back then, I used our wineries’ Columbia Valley Cabernet, now I’m more partial to the subtleties of Bordeaux. In this instance, I’ve used a (gasp) Saint-Estèphe with some age on it, a delicious bottle of 2000 Calon-Ségur. Thankfully, one can get by using 1/2 to 3/4 of a cup or so, or frankly, employ a less expensive red Bordeaux as your cooking wine if you prefer, because I can already hear you asking, “isn’t it impertinent to use Calon-Ségur as a cooking wine?” Probably, yes.
I also like to add a sprig of thyme to the berries, adding a savory edge to the dish. Pair the finished crêpes with the wine you’ve used to reduce the berries in. Don’t be afraid to experiment with different seasonal berries.
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