Crepes are a great breakfast meal or a side to a savory meal. These are versatile and can be added to any meal or a meal in themselves. They take about 15-20 minutes from prep to eating(if your fillings are completed). I like using them to add to leftovers to make a special meal.
Ingredients:
3 eggs
1 cup milk or cream
1/2 cup sugar (I mix 1/4 cup white and 1/4 cup light brown)
1 cup flour (use a little more if batter is too thin)
3 tablespoons melted butter
1 tablespoon vanilla
Mix all ingredients until smooth. I use a blender but have used a whisk too. As noted above if the batter is too thin add a little four. Your end result should be a very thin pancake like batter...about the consistency of tomato soup. Also the batter should be smooth and lump free.
Heat small crepe pan (small egg skillet) to medium high, spray with non stick spray. When pan is hot pour about 1/4 cup batter in pan and rotate to cover entire bottom. Cook about 1-2 minutes until entire crepe is set then flip and cook another minute.
Place on plate and brush with butter and fold. I prefer the rolled crepes but you can fold in quarters. Keep warm (about 150 degrees)
Continue with all batter. When all crepes are done fill.
To fill crepes:
Gently unfold
scoop about 1/8 cup filling in the middle of a rolled crepe and re-roll. If doing a folded crepe spread one side of crepe with filling and re-fold.
TO MAKE SAVORY CREPES:
omit vanilla and reduce sugar to 1/4 cup. Follow above and fill.
SWEET CREPE FILLINGS:
Fill with fruit or mascarpone and top with whipped cream
Fill with nuts and fruit mixture and top with syrup
The possibilities are endless
SAVORY CREPES:
Fill with ham, cheese, sausage, brisket, vegetables, etc
Top with a chutney or salsa
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