I made crêpe batter yesterday and let it relax overnight in the 'fridge.
So this morning I sliced the first of the barely-acceptable pre-Spring imported strawberries I found at the market with rum and a touch of sugar. Then I added a banana to the mix and served it as a crêpe filling. Very nice start to the day.
In the evening I still had batter so I shredded and lightly cooked some chard and kale for a deep green mix and added julienned raw onion to sharpen the bitter flavors. With a little sharp cheddar cheese I filled the crepes with my greens and had a delicious dinner.