Create Your Own Crêpes

A dear French Canadian friend gave me this crêpe recipe -- and even provided lessons to teach us the proper way to prepare them. The measurements in the recipe that follows should make enough crêpes to easily feed 4-5 people. When our whole crew is home for the holidays, I usually make a triple batch. They're light and delicious, and everyone comes back for seconds and thirds when I serve them.

Course: Breakfast

Ingredients

Crêpes

5 large eggs
1/2 cup sugar
1 2/3 cups flour
2 cups whole milk
3/4 stick melted butter

Toppings (your choice)

powdered sugar
lemon custard
fresh berries
fruit preserves
maple syrup

Instructions

Whisk eggs, then add sugar and whisk some more. For a light and smooth batter, next add flour and milk, alternating a little of each at a time. Do not use a mixer. Set batter aside.
Heat crêpe pans on high, then reduce to medium heat. Add a dab of butter or vegetable oil for the first crêpe only.
Pour batter and cover the base of the crêpe pan. Once the edges are light brown, flip it. Cook for about a minute on each side or less.
It takes a little while to get the hang of flipping the crêpes, but you'll eventually get the hang of it with enough practice. Stack the finished crêpes in a couple of pie pans and keep them covered with foil to keep them warm until time to eat
They’re delicious just sprinkled with powdered sugar, but can also be filled with fresh fruit or preserves (for sweet crêpes) or meat and cheese (for savory ones).

Notes

Other Variations:
Crêpe Wraps: Fill w/ham and cheese (sautéed).
Veggie Wraps: Fill crêpe with sautéed spinach, asparagus, bell peppers, onions.
Pigs in a Blanket: Wrap crêpe around a sausage link.
Dessert Crêpe: Drizzle with melted chocolate and top w/cherries, sliced almonds & ice cream.

And those ideas are just a start! Whip up a batch of crêpes tonight and create your very own crêpe delight. Bon Appétit!