Basic Crepe Recipe

Ok. Here it is-my basic crepe recipe...which isn't really mine, per se. I have no idea where it is from originally; it's been in my recipe book since I studied in Italy and a roommate made us crepes from scratch. Changed. My. World. So I learned how, and here it is for your enjoyment. So simple. So cheap. Sooooo yummy.

BASIC CREPE

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
sometimes I add a little vanilla, sometimes I don't

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking. These can be made several days in advance and stored in the fridge, between wax or parchment paper and sealed in a zip lock.

Once you have this down, you can make what you like. A favorite in our house is the tried and true Strawberry Nutella dessert crepe. We also like mascarpone and Nutella, chocolate and banana, apple and cheddar cheese, and many dinner crepes.

Enjoy creating your own sweet and savory crepe treats! Posted below is one of my favorite dinner crepes:

California Crepe

Yellow onions, thinly sliced
Green onion, sliced (about 1/2 cup)
Marinated artichoke hearts (about 3-4 per crepe)
Baby spinach (about 2-3 cups raw leaves)
Sea salt, freshly ground pepper
Sun dried tomato pesto
Sour cream
Avocado, sliced to squares
Cheese, any mix, shredded (I used asiago and mozzarella)
Chicken, coked and cubed

Saute yellow onions in medium skillet. Add salt, pepper and any other seasoning you desire. Add spinach. Stir until spinach wilted. Remove from heat and set aside. Slather crepe with sun dried tomato pesto, add avocado and artichoke hearts then heap spinach and onion mix on top. Sprinkle green onion and cheese (as much as desired) on top. Fold like a burrito and place on a cookie sheet, seam side down. Broil (low) in oven until tops of crepes slightly golden (about 1 minute). Remove. Serve with sour cream on side (I mix a small amount of oregano in mine for extra flavor)