Crêpes

Two options, both delicious!

Sweet Crêpes
2 eggs
1 ½ C milk
1 C flour
2 Tbls sugar
1 tsp vanilla
2 Tbls melted butter
optional: 1 Tbls rum or other liquer

Savory Crêpes
2 eggs
1 ½ C milk
1 C flour
¼ tsp salt
2 Tbls melted butter
1 Tbls chopped parsley flakes

Blend all ingredients until smooth. Chill 3 hours or overnight. (I have never chilled my batter overnight, and often don’t do it three hours. I have cooked the crêpes without chilling at all, but I do notice a difference and I’d recommend you chill it for an hour at least.)

Heat an 8” or 9” sauté pan over medium heat. (Use a full size frying pan if you like — I have for dinner crêpes before — but the smaller size is easier to manage for flipping and cooking evenly.)

Pour about ½ C of the batter into sauté pan. Do not add oil or spray pan! (In fact, if you’re a true French cook, you’d have a pan — just for crêpes — which you would never ‘contaminate’ by washing. Just wipe with a soft towel and store until the next time you make crêpes. Or until it’s time to ‘season’ the pan, which you would do annually… But let’s get real! None of us are going to do that!) Anyway…

Pour the batter directly into the hot pan, swirl and tilt it to evenly coat the bottom. Cook 2-3 minutes until the edges of the crêpe are browned and crisp. Flip it. Cook it about another 2 minutes. Remove from pan. (I often get two pans going at once, as you can see in the pictuer above. Crêpes aren't difficult, but they do take some time...)

Serving suggestions…
1) Traditional Crêpes: sprinkled with confectioners sugar and lemon juice
2) Cottage Crêpes (pictured—a ‘poor man’s version’ of a cheese blintz) Roll crepes around 2-3 Tbls of cottage cheese. Serve with a berry compote or berry syrup of your choice. Dust with powdered sugar if desired.
3) Dinner crêpes are delicious wrapped/rolled around just about anything…just about any combination of meat and vegetables/mushrooms – sauté them ahead and, if you like, use some cream or a can of condensed cream of chicken (or mushroom) soup as a sauce to dish over the top…
4) Melted butter and sugar & cinnamon
5) Drizzle crêpes with chocolate, caramel, just about any syrup…