Rhubarb, mint and maple syrup crepes.
(Followed by tomato, parm, and herb crepe.)
Second time I've made crepes. And I've reached peak cast iron -- I have a dedicated cast iron crepe pan.
Peak cast iron.
Mostly no-name except the Le Creuset dutch oven and Griswald "189" crepe pan. The square pan was a gift and I've not found a use for it. Rest is good old cast iron.
Also have a dutch oven (which I use for actual in-the-coals baking, so it's not pretty) with a broken lid. Used to use that lid on the medium skillet, and the only thing I need now is some skillet lids.