Crepes

Sweet, savory, fruit, veggies, cheese, fresh herbs...fill them with whatever you want.

Tonight we had them filled with cheese and vegetables. I used sauteed red onion, mushroom, zucchini and garlic. The cheese was a mix of sharp cheddar and cottage cheese with lots of oregano and pepper.

Morning crepes are great filled with fruit, yogurt and cottage cheese. Top with whip cream and powdered sugar.

Crepe Batter
(This batter needs to sit for at least an hour or overnight.)

4 eggs
1/4 cup oil
1/2 teaspoon salt
2 cups of flour (I used WW Pastry)
1 - 2 cups of milk (any type or combination of types)

Blend together all crepe ingredients, using one cup of milk, to a smooth batter. Let rest 1 hour or overnight. Blend briefly before using. If the batter is still thick after a cup of milk add more until you have a runny mixture. I have in the past added up to a cup more depending on the flour. Heat an 8-inch skillet or crepe pan to med-low. Grease pan and pour in enough batter to lightly coat bottom of pan. Cook until just starting to brown. Flip gently and brown the other side. Remove from pan. Fill and roll up. Enjoy the versatility.

If you are doing a sweet crepe and want a sweeter batter, add a tablespoon of honey to the batter.