Savory crepes are coming, starting now. I saw the Italian master Nicola Savino make crepes on my recent food and wine tour through Puglia. Think pancakes only thinner. All you need is corn flour, milk, eggs, and cornstarch. Pour a thin layer of batter across an entire skillet. When it’s flipped and done, fill with diced ham and cheese. Roll ‘em like cigars and brown the outside of the rolled crepes in the skillet. Staggeringly delicious.