November 9, 2025- When we were kids, Dad would occasionally fix what he called “slippery pancakes”. These were crepes, on which we would then put the usual pancake toppings, real maple syrup and seasonal fruits. (No New Englander would use corn syrup on pancakes or waffles, though Karo was around, for other purposes.)

As I have gotten older, when presented with a choice of crepes, I have generally gone for savoury cakes, rather than sweet. Part of that is due to a desire to limit my intake of sugared products, as keeping diabetes at bay is something that tends to be of concern,even though my blood sugar is at the properly balanced level. The other aspect is that I simply have had more of a craving for savoury foods, over the past ten years.

So, it was rather delightful this morning, when the breakfast entree was crepes with chicken gravy. It was not just brown gravy; there were sumptuous chunks of chicken along with the onions and mushrooms. The crepes themselves had no filling, but they didn’t need any. The topping more than sufficed, in that regard. I ordered one, out of prudence, and got two. My inner gourmand could have had four, but gourmanderie is best kept in check, anymore.

I just naturally have come to enjoy trying new foods, albeit within a few texture-centric limitations (nothing slimy, thanks-and the more savoury, the better.