Crepes
1 cup flour
1½ cups milk
2 eggs
2 TBS sugar
1 TBS light olive oil
1/8 teaspoon salt
Mix together flour, milk, eggs, sugar, oil, and salt with a mixer until well mixed. Heat a non-stick skillet on medium heat. Lightly butter pan and wipe clean with a paper towel. Pour ¼ cup of batter into pan. Lift skillet and tilt to spread batter. Carefully flip once and fill with toppings of your choice.
We make both savory and sweet crepes. For the savory you can use meat of your choice, cheese of choice, and toppings of choice. Today we used chicken (left over from last night’s dinner) cream cheese, balsamic vinegar, green onions, lettuce, and tomatoes. I love to put spinach on them when it is in season in my garden.
I put the toppings on while the crepe is still in the pan – it makes the cheese melt. I put the cheese, the meat, the vinegar, the onions, and then the lettuce and tomatoes.
For the sweet ones, we used cream cheese, powdered sugar, blueberries, and raspberries. I fill it while it is still cooking in the pan – it warms the fruit and cream cheese.
