Crepes

This is our new favorite Sunday afternoon lunch recipe. With our church at 9:00 a.m. this year, we're lucky to get a bowl of cereal or toast before we run out the door. So we save our big yummy breakfast for lunch and this is by far our favorite. Even Justin, who isn't really into breakfast foods at lunch or dinner time, thinks this is delicious! We like to eat our crepes filled with whipped cream and fresh berries and other fruit! Plus, this is fun to eat because it reminds Justin and I of the yummy crepes we ate in Paris last summer!

Basic Crepes
Recipe by Our Best Bites

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling. Top sweet crepes with with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.

Makes 12-14 8″ crepes