Crepes

For breakfast a few weeks ago I decided I wanted crepes. I love crepes. Especially when they're filled with Nutella, and especially when they're fresh from a street vendor in Paris. I've never made them myself, though I purchased a special crepe pan set from WS back when I worked there (briefly). I got out the set but apparently you have to season the pan, much like a regular cast iron, which I had neither the time or inclination to do. So I used a regular non-stick small skillet, and that worked just fine.

It wasn't as hard to make the crepes as I suspected, though I got better the further along I got. I think it's because the pan became hotter and more uniformly hot the longer I worked. I filled the crepes with a cream cheese/powdered sugar mixture topped with frozen blueberries. I also added some whipped cream in a can to a few. Michael found it to be too sweet but I thought it was rather good.

I froze the remaining crepes and they froze beautifully. A few weeks later I took them out of the freezer and once thawed, I filled them with some deli ham and a bit of cheddar. I microwaved to just melt the cheese. This was a heavenly combination - the sweet and savory. I had to stop myself from eating more than two.

Crepes

Source: AllRecipes.com

4 eggs, lightly beaten
1 1/3 cups milk
2 Tbsp butter, melted
1 cup all-purpose flour
2 Tbsp white sugar
1/2 tsp salt

My additions:

1/8 tsp vanilla extract

Sprinkle of cinnemon

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel (I used butter-flavored Pam). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.