Crepes

Crepes are simple to make with a little practice. I have a little cast iron skillet which is perfect but if yours is not conditioned, use a non stick skillet or crepe pan.

Add the following ingredients to a blender:
1 1/2 cups flour
1/2 tsp each baking powder and salt
2 cups milk
2 Tbl melted butter or olive oil
2 eggs

If you are making a sweet crepe you can add a little sugar and vanilla or almond extract. This is your batter.

Heat your skillet well, it must be hot. Add a drop of butter, or as you see here I used PAM spray. Some people don't like the flavor of the spray and it definitely is not as good as butter. (Very few things are.) Here is where you have to work quick.

When you add your batter you need one hand to turn the pan and one to pour.

You want to use a very tiny amount so the crepe is thin and barely covers the pan.

If the pan is hot enough you will immediately see tiny bubbles and the batter will spread fairly easy.

By the time you are done pouring it is almost ready to flip.

Cook it until it is golden brown and serve rolled with just about anything.

Peaches and cream
Strawberries and cream
anything and cream
just whipped cream...

Just kidding. We love spiced pear jam. I will be adding a recipe for that soon.

Another favorite is savory crepes. They are a fun lunch with everyone standing around the stove waiting for the next crepe to finish.

Here we added Munster cheese, a half slice of ham and a little pre-cooked broccoli.