I can eat crepes any time, even plain. But cover with fruit or chocolate sauce to jazz them up, or add a filling sweet, savoury or spicy and you can lift your crepes onto a whole new plane. Though the recipes look long winded, – try these meat ones or vegetarian with egg, Crepes are easy to make, and once you fill them up with fillings of your choice – mixed veggies, just tomato, mince, scrambled egg! – there really is no limit to where your imagination can lead you…
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PLAIN CREPES Serves 6
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INGREDIENTS
4 large eggs
1-1/2 cups whole milk
1 cup all-purpose flour
3/4 teaspoon salt
1 tbsp sugar
3 tbsp unsalted butter, melted

PREPARATION:
Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.

If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.

Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

Heat an 8″ crêpe pan or skillet over medium heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour excess batter back into the bowl.

Wait till the frill at the edge befins to turn golden brown, then loosen the edges of the crêpe gently with a metal spatula and gently flip it over.

Cook on the other side until lightly golden for about a minute and remove onto a plate. Cover with waxed paper. Repeat with the remaining batter.

Tip : If you plan to add a filling, don’t flip the crepe over. When the edged begin to turn golden, spoon the filling into the center, and then gently fold the edges over. Wait a minute and then using a fork to help you along, gently turn the closed crepe over to seal.

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