Supper Club has been running for a few months now and the list of ideas of menu themes is getting shorter and shorter. As I was perusing the internet, I came across a crepe cake store in the South Bay with such inspiring flavors like Earl Grey and Matcha, with a steep steep price tag. I thought to myself, “I could make a crepe cake. I should make a crepe cake!” And so the March menu slowly started to take shape. Starting with dessert, of course. A few days later it dawned on me – sweet and savory crepe cakes! And I’ve always been curious about the Eastern-take on the savory crepe, also known as jian bings (more information below). And just like that, the March Supper Club menu was finalized on crepes. Sweet and savory. It seems like the perfect choice and vehicle! The crepe, as a base, is so flexible and open to so much variety and profiles. East, meet West. Savory, meet sweet.

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• Jianbing is one of China’s most popular street breakfasts. And while all manner of Chinese buns and dumplings have spread well beyond the country’s borders, it also might be China’s best-kept culinary secret. The savory crisp-fried crêpes are all about bold contrasts of flavor and texture: eggs, spread over the surface of the wheat and mung bean flour pancake as it cooks. Crunchy puffed strips of fried wonton. A jumble of grassy cilantro, peppery scallions, and tangy pickles; a sweet and spicy layer of hoisin and chili sauces. And each one is cooked fresh to order on a circular cast-iron grill, just the way you want it. (more info)

• Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt….Mille crêpes is a French cake made of many crêpe layers. The word millemeans “a thousand”, implying the many layers of crêpe... (more info)