crepes

Crepes! They're what's for dinner! (and lunch. and dessert. and yes, even You, breakfast.)

                            spinach, feta and ricotta stuffed crepe
                                         

I love the versatility of crepes. Often I'll start up a batch with no dinner direction whatever and by the time the batter's done I've got a meal plan. The batter can be saved for an easy breakfast and the individual crepes can also be wrapped and saved. A good make-ahead item. But we usually use any leftovers for dessert!

                            candied ginger ice cream in baked crepe cone




Fool-proof crepes

*makes 6-7 crepes

Equipment: mixing bowl, whisk, lightly oiled or *non-stick pan, spatula


Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup water 
• 1/4 tsp. salt
• 2 Tbsp. melted butter
• real vanilla extract or paste, if making sweet crepes, omit for savory crepes
• fillings of your choice

Directions:

• In large mixing bowl, whisk flour and eggs. Add in milk and water drop by drop as whisking. Add salt and butter. Whisk until smooth and silky, with no lumps. 
• Heat skillet on medium, using 1/4 cup measuring cup, scoop crepe mix into pan and immediately (this is the most important step) lift up pan handle and swirl your crepe mix around until it evenly coats bottom of pan (this recipe was made using a 10 inch skillet. If yours is larger, use more crepe batter, smaller, use less). There are crepe spreaders available for purchase but I find them largely unnecessary.
• Cook about 1 minute on each side, flipping when edges are crisp. lift from pan using a narrow spatula, first loosening edges, then slipping it under and flipping in one swift movement. A light browning indicated doneness, you may continue flipping if your crepe seems too moist. 

*note about non-stick pans: If I could go into each one of your homes and personally remove them from your cooking arsenal myself, I would. Most people don't understand the importance of getting rid of them once they begin to chip and peel and are then ingesting all of those toxic ingredients. Not to mention the environmental consequences. If you love your non-stick, though, I recommend getting a Scanpan. They're non-petroleum based, the non-stick elements are cooked into the pan, not sprayed on; so they won't chip, you can use metal utensils on them, and their non-stick claim: totally. true.

XO, Debbie