I follow a blog about natural cooking and came across a recipe for crepes awhile back. At the time, the last crepes I ate were in Greece and like everything on that trip to Greece, the crepes were absolutely amazing. The initial crepe recipe I found called for ingredients I didn’t have and the batter required resting overnight. But the idea of crepes started and so did the search for an easier and quicker recipe. I found this off Epicurious, and I love it. Crepes have become one of the most versatile go-to foods I make. I serve egg scrambles in them for brunch. I put falafel with tzatziki sauce, cucumbers, and tomatoes in crepes instead of pita bread. I have tried sauteed veggies and…