Crepes

Lest you think that I only make baked goods (which would not be too far off the mark), crepes are awesomely versatile, and can be filled with savory as well as sweet things. This recipe is particularly conducive to sweet crepes because the batter is slightly sweet, but the sugar could be omitted, and even with the sugar, you could definitely stuff these with a savory vegetable mix or the like. Sometimes I even put herbs like cilantro or basil into the batter for extra flavor.

Crepes
(Adapted from this recipe at epicurious.com)

• 1 cup + 2 tbsp milk
  
• 2 large eggs
  
• 1 cup all-purpose flour
  
• 1/2 teaspoon salt
• 2 tbsp granulated sugar
  
• 3 tbsp + 1 tsp unsalted butter, melted and cooled slightly
  
• butter or oil for cooking

1. Blend wet ingredients together. (The danger of not doing this is that the butter and the flour make little pellets that are really annoying to get rid of.)
2. Mix dry ingredients into wet ingredients.
3. Whisk or mix with a hand mixer until smooth.
4. (The recipe says to let sit at room temperature for an hour. I would be lying if I said I did this.)
5. Put dash of oil or butter into hot pan on stovetop.
6. Pour in just enough batter to coat the bottom of the pan. Unlike pancakes, you don't want these to be thick.
7. When the batter looks crispy at the edges and bubbles in the middle, you can flip it. When it's ready to flip, flipping it should be easy.
8. When the middle looks crispy and the crepe slides around easily in the pan, place on plate!

These were great plain, and with Nutella and/or jam. I think they'd also be great with sauteed vegetables or any kind of simple leftover you're trying to get rid of. You can even put them in the oven for a few minutes with your filling and suddenly getting rid of leftovers is a gourmet meal.

(thanks to Chi and Full House for recipe-testing.)

Happy cooking!

p.s. Pictures. Really. Next time, I promise.