Cooking At Home: The Best of Both Worlds
Cooking At Home:
The Best of Both Worlds
Contributed by Kowalski's Culinary & Branding Director Rachael Perron, June 2026.
I don't eat dessert every night, but I do think about it. There is, however, one meal I make regularly where I know I'll always have a sweet ending: crêpes.
I started making crêpes at least 15 years ago, when my son was barely able to see over the stovetop. Not only was it a budget-friendly, pantry-friendly meal, but it was also fabulous for cleaning out the fridge. We'd use up whatever bits and bobs of cheese and deli meats we had on hand and scrape out the last spoonfuls of jam and ice cream sauces. We'd slice up the last banana and wash the last handful of berries. It was a great make-it-work meal – with guaranteed dessert!
Suggested Fillings
Whenever we make crêpes, no two look alike. Everyone fills theirs with something different, from turkey and cheese to sausage and peppers. One thing we all agree on is finishing with something sweet. My favorite is banana with Kowalski's Sea Salt Caramel Sauce, but salted butter with sugar and cinnamon is a close second.
Savory
- Kowalski's Signature Smoked Salmon with Onion & Chive Whipped Cream Cheese Spread
- Boar's Head Tavern Ham with Swiss cheese
- Roasted veggies with pesto
- Tomato and fresh basil with Kowalski's Signature Fresh Mozzarella Cheese
- Peanut butter with crispy bacon
- Sautéed spinach and mushrooms with goat cheese
Sweet
- Nutella Hazelnut Spread
- Chocolate syrup with sliced almonds
- Kowalski's Black Raspberry Jam with mascarpone cheese
- Kowalski's Signature Chocolate Malt Ice Cream with a pinch of sea salt
- Freshly grated lemon zest and fresh lemon juice with a sprinkle of sugar
- Kowalski's Pure Maple Syrup with butter
- Greek yogurt with Kowalski's Pure Honey and fresh berries
Warmly,
Rachael
Selection and availability of products and ingredients vary by market.
