Posted by Sara on Dec - 9 - 2013 under Breakfast / Brunch

4 eggs
1/4 teaspoon salt
2 cups flour
2 1/4 cups milk ( I don't recommend using skim milk)
1/4 cup sunflower oil or melted butter
Cooking time: 30 Serving: 4-6 people

Versatile, buttery, easier-than-you-think crepes! You don’t need a fancy pan to make these, just an 8 inch non-stick pan with a flat bottom.

Break eggs in a bowl. Add salt and whisk until uniformly yellow. Gradually add flour and milk alternately, whisking until smooth between each addition. Next add the oil / melted butter and whisk until smooth. Ideally it would be best to let the batter sit for at least and hour, or even overnight in the fridge to allow the ingredients to really “melt” together. Next put an 8-inch pan on medium high heat to warm the pan. Add about 1/4 cup of the batter and move the pan quick to coat the bottom of the pan completely. It doesn’t necessarily need to be totally uniform, but as you make these, you will get the knack of it. Usually I always screw up the first 1 or 2 crepes, so don’t get discouraged! It should take about 30 seconds to cook on the first side. Use your fork to loosen the edges, which will be slightly crispy, and peel it off the pan with your fingers or the fork (BE CAREFUL) and turn it on the other side for about another 20-30 seconds. Stack the finished crepes on a plate with a dish towel or paper towel so the edges will soften.

This is the REALLY fun part: You can get creative with your fillings. The photo above shows sautéed mushrooms folded into the crepes. You can even add some herbs or spices to the batter, cinnamon, ginger, sage, garlic powder, parsley, cilantro!!!!

A few sweet and savory suggestions:
Lemon curd
Fresh berries
Nut butters
Sweetened condensed milk or boiled condensed milk
Homemade Yogurt
Sautéed mushrooms w/sour cream on the side
Mashed potatoes


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