If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare “It’s breakfast for dinner, kids!” — which children everywhere know is a sign that something is wrong for Mom — this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.

Featured in: Crepes Don’t Have To Be Fancy To Be Delicious.