
Williams-Sonoma circulated a recipe this week for Goat Cheese Crepes with Fig Jam, and just the photo alone is making a bunch of us drool. And it's making a splash around the blogs, too – The Expatriate Chef, for instance, ponders the thyme folded into the crepe batter and wonders aloud about the various possibilities of using fresh herbs in desserts. I say, if you can make pesto out of mint (and believe me, you can), there's more than enough room in the cookie n' cake world for parsley, sage, rosemary and thyme.

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8-20-2005 @3:55PM Finished.Law.School said... Must it look good to be foodporn?
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