Weekend Crepes

I absolutely love crepes. I make crepe batter once every few months on a lazy weekend.  It’s an easy recipe and if you’re not keen on eating crepes all gosh darn day on Saturday (like I do), the batter can be refrigerated and used on Sunday.  The batter calls for sugar, but these crepes wont be too sweet for savory fillings.  The slight sweetness will be a nice contrast when paired with fillings like ham and cheese.  Have a crepe weekend!

Makes 12 large crepes

3 eggs
2 cups milk
1 1/2 cups all purpose flour
1 stick butter (scary, I know)
1/2 cup sugar
Pinch of salt
Your choice of toppings/fillings

In a saucepan, melt the stick of butter over very low heat then let cool while you start the rest of the batter.  In a mixing bowl,  whisk together eggs and milk.  Add in the flour slowly while whisking.  Add in the cooled, melted butter slowly while whisking.  Whisk in the salt and sugar and set batter aside for about 30 minutes.  Meanwhile, you can prepare your toppings and/or fillings (see IDEAS below).

Place a large round pan over medium heat and wait until it gets hot; the batter should make a hissing sound as it hits the pan.  Pour a small amount of batter into the pan while simultaneously tilting and gyrating the pan slowly (above the heat of the stove range) so that the full surface of the pan is thinly coated with batter, which will start to set immediately.  Keep rolling the pan around until any loose batter has set and then place the pan down over the heat and wait for the edges of the crepe start to brown slightly.  Loosen the rim of the crepe with a spatula, then slide the spatula under the crepe and flip to brown the other side.  These cook quickly.  Transfer the finished crepe to a plate and continue the process until you’ve made as many crepes as you want.  Cover and save any extra batter in the refrigerator for the next day.

Fill or top crepes and enjoy!

IDEAS

Fill crepes with….
-Strawberries, bananas and Nutella
-Baked apples, sugar and cinnamon
-Berries and whipped cream
-Ice cream and chopped nuts
-Mozzerella, tomatoes and basil
-Spinach and goat cheese
-Ham and cheese