One Sunday in early summer, we were invited to breakfast by some Kiwi friends. These ex-professional sailors had settled in lovely Nelson, at the top end of the South Island, after a transpacific voyage, and we enjoyed a relaxing meal while trading tales of past nautical adventures. They served hot crêpes, thin as parchment, which arrived steaming beneath a cloth napkin. An abundance of fillings were laid out before us, including our own contribution: fresh-picked berries. Each crêpe, whether savory or sweet, was delicious. We were hooked. By order of a decree from our two young daughters, Emma and Molly, the Sunday-morning breakfast menu aboard Elcie was forever set. On our 10,000-mile voyage home to Chesapeake Bay, we enjoyed crêpes nearly every Sunday morning. The fillings changed to match the season and our latitude. Now, this Sunday breakfast is an anchor in our busy cruising lives.