“Crepe, Goldbread and Apple Griddle Cakes”     No Bennett Family recipe series would be complete without my mother’s “Crepe” and “Goldbread” – a type of French Toast – or my father’s  “Griddle Cakes”.   Although one would assume crepe would be a breakfast item, for us it was more often a Sunday night “supper”. On the heels of holiday dinners, Mom’s Homemade Crepe was a near certainty the Sunday evening afterwards. Cooked up in her heavy, black, iron skillet, Mom made the crepes one by one as each of us sat at the dining room table with our mouths watering waiting to enjoy this treat. Mom always topped her crepes with molasses, a…