My mom worked as crepe maker in a restaurant when she was young. Crepes are a one of our families favorites! We usually eat them as a dessert since they aren't very filling. We like to fill them with our traditional cream cheese filling and top them with strawberries or blueberries. Another yummy way to eat them is to use our filling and then to top the crepes with banana's, caramel sauce, and walnuts (candied are even better). I've seen people top them with an orange butter sauce on cooking shows. You can fill crepes with a multitude of things like meats, cheese, veggies, etc., but ours never last long enough to venture past our traditional way. They taste great hot or cold, so you can make them ahead of time if needed. I double this and my little family of six doesn't feel there is enough, if we are eating them as a meal. Dessert, maybe...
2/3 C flour
1/2 tsp salt
3 eggs
1 1/2 C milk
butter
There are two ways to make this, depending on your tools.
1. In a bowl, whisk all the ingredients together, except butter. Pour batter through a strainer into another bowl, using a rubber spatula to push through anything that gets stuck. Repeat 3 times to ensure that the batter is smooth.
2. Put ingredients in a blender or food processor and mix for 2 minutes. Poor through a strainer, just to be sure everything is smooth.
Let the batter sit for about a half hour to an hour. When you are ready to cook the crepes, heat a non stick skillet (about 10 inches) and lightly stir batter. It goes a lot faster if you use 2 pans. Use a paper towel to butter the skillet and pour a little bit of batter into the pan. I use a 1/3 measuring cup, not quite full. Swirl it around quickly, to make sure it evenly coats the pan and there are no holes. Let it cook until the sides start to lift and the bottom is lightly golden. It should be cooked through, with no liquid moving. Flip the crepe carefully and let cook for about 5-10 seconds. Remove from pan by sliding onto a plate. This takes practice since they are so delicate. The first few usually break before I get it down. Repeat, buttering the pan before cooking each crepe. Stack them on top of each other until you are ready to serve.
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