Crepes are one of those perfect foods that could be dressed up or dressed down to suit your mood and time of day. I love sweet crepes for breakfast, lunch or dinner but once in a while, I need a savory filling such as sauteed mushrooms. This is one of those foods that you could make your own by simply changing the toppings or stuffing. In the past, I’ve used bananas with chocolate sauce, lemon curd, powdered sugar, strawberries, mushrooms, cheese and Nutella. That Nutella, let me count the ways I love thee! Warm. Oozy. Hazel-nutty Chocolatey goodness. Oh yeah and whipped cream. Sigh!
I have one tip on making crepes. Okay two. First, if you plan on having them for breakfast, an overnight stay in the fridge is a must! It helps rest the batter, flour absorbs the liquid and all air bubbles escape. Trust me, you want them to escape. Second, do not skimp on the number of eggs. Enough said.
Recipe for: Crepes
|1 cup all purpose flour4 tbsp sugarPinch of salt
1 ½ cup milk
4 tbsp melted butter
1 tsp lemon zest (optional)
Makes about 20 thin crepes