Crepes

Crepes are, hands down, one of the best desserts. But they can also be savory. Whichever way you like them, this recipe is versatile and can be refrigerated for several days, so you can enjoy a full week of crepes!

Ingredients:

400 ml (or about 1 3/5 cup plus 1 tablespoon) milk

120 grams (or 4.2 ounces) all-purpose flour

4 eggs

salt

butter

1. Put the flour in a large mixing bowl; stir in a pinch of salt. Make a well in the middle of the flour and crack 1 egg into the well.

2. Mix with a wooden spoon to incorporate the flour into the egg, little by little. Continue with the 3 remaining eggs.

3. Add the milk slowly, stirring until it's all combined. *Note: for a sweeter crepe batter for dessert crepes, add 1-3 tablespoons of sugar in this step.*

4. Let the mixture rest in the refrigerator, covered, for at least 1 hour.

5. After at least 1 hour, warm up a crepe pan (or just a flat-bottomed skillet) over medium-high to high heat.

6. Reduce the heat to medium; add 1/2 tablespoon of butter and let it sizzle and coat the pan.

7. Pick the pan up off the heat. Add 1/4 cup to 1/3 cup of the batter (depending on the size of the pan) to the pan and swirl the batter around until it covers the entire bottom of the pan in a thin layer. *Do this step quickly and smoothly.*

8. Return the pan to the heat quickly and let the batter cook until the edges begin to curl up and pull away from the pan on their own (about 1 minute).

9. Flip the crepe over with a large spatula and let it cook for about 30 seconds longer, then remove to a plate.

10. Repeat steps 6-9 for the rest of the batter, making sure to add butter to the pan between crepes.

11. There are several options for filling the crepes. Sweet fillings: Nutella, various jellies (not grape), granulated sugar, fresh lemon juice mixed with powdered sugar, etc. Savory fillings: various cheeses, sauteed vegetables, deli meats, sliced meats, etc.

~Our favorite ways to eat dessert crepes are with Nutella or granulated sugar. We just spread the Nutella (or sprinkle the sugar) down the center of the crepe and roll it up, or we spread it onto an entire half of the crepe, fold it in half (plain side over the chocolate side), then fold it in half again.

~Our favorite ways to eat savory crepes are with strips of steak that have been marinated in Worcestershire sauce, garlic cloves, salt and pepper. Add the sauteed steak to the inside of the crepe, top with feta cheese crumbles and sauteed peppers and onions.

Enjoy!