![](https://cdn.shopify.com/s/files/1/2659/3698/files/Versatile_Crepes_4_Shot_480x480.png?v=1664881693)
I took a fantastically invigorating coast-to-coast road & bike trip this summer to attend The Big Gear Show, assess bike and driver conditions/behavior, spread the "6 Feet, Thanks!" word to bike shops/communities and visit family and buds.
Before taking off, I made a stack of fresh crepes that you can learn to make very easily with the picture book directions you can get by clicking this link.
![](https://cdn.shopify.com/s/files/1/2659/3698/files/Making_Fresh_Crepes_2_Shot_b6757df5-ead5-4037-bd27-d6b0c953a69c_480x480.png?v=1664904532)
Why crepes? Because they're incredibly versatile, meaning you can turn them on a dime, whether you want something sweet or savory. Those crepes worked great for breakfast and on-the-fly lunches like the chicken, ham and mustard crepe you see below that I made while filling the car with gas and then enjoyed while taking in stunning scenery on the move.
![](https://cdn.shopify.com/s/files/1/2659/3698/files/Savory_Road_Crepe_480x480.png?v=1664907657)
Here are just two examples, with picture book directions you can get by clicking their title. The first is a sweet version: Fresh Crepes with Nut Butter, Jam, Yogurt & Whipped Cream, which is one of my "go-to's" along with fruit and yogurt and a combination of coffee, hot chocolate and coconut water to power me for 2-4 hours on the bike.
![](https://cdn.shopify.com/s/files/1/2659/3698/files/Crepes_with_Nut_Butter_Jam_Yogurt_Fruit_Coffee_480x480.png?v=1664905808)
Here's a savory version: Tuna and Provolone Cheese Crepe, that I made recently for dinner using leftover pan cooked tuna, provolone cheese and a healthy shot of mustard. Killer!
Now, let your imagination rip - and enjoy!