Crêpes and the New York Times

An August 18, 2009 article in the New York Times (from Bitten by Mark Bittman) suggests crêpes as the perfect dessert.

Couldn't agree more, naturally. For most of us the simple ingredients in crêpes—milk, eggs, flour, butter—are things we have around the house all the time. What easier way to quench a sweet tooth than whipping up some crêpes?

I recently had heavy whipping cream in the fridge because of good-intentioned plans to make homemade ice cream. That never happened, but I took advantage of this luxury to make crêpes filled with strawberries and fresh whipped cream.

Of course, as some of the comments to the blog post indicate, fancy fillings aren't necessary. A little lemon juice and sugar or just a dusting of powered sugar can turn the mundane into the sublime.