Crêpes

I adore a crêpe. What's not to like? You can pair them with jelly or syrup for breakfast, wrap a salad in them for lunch, serve them with a thick stew for dinner or pair them with ice cream and chocolate sauce for dessert. Or have them for a snack just sprinkled with powdered sugar.

Honestly, crêpes are so incredibly versatile and easy to make... You could have entire day of crêpe dishes and not get bored.

Of course crêpes are one of those things that intimidated me and I held on to this recipe (that came from a Glad advertisement a few years ago) until this past weekend. And then I wondered why I waited.

You will need:
3/4 c + 1 T all purpose flour
3 T superfine sugar (I pulsed regular sugar in my Magic Bullet for a couple seconds - it's one of my most used appliances)
1/8 t salt
1 3/4 c milk
2 large eggs
unsalted butter

Whisk together flour, sugar and salt in a large bowl (I used a plastic measuring pitcher for easy pouring). In a medium bowl (I used a the blender on my Magic Bullet) whisk together milk and eggs. While whisking flour mixture slowly add milk mixture and whisk until smooth.

Heat an 8 or 9 inch nonstick skillet over medium heat. Rub with butter. Pour in about 3 T of the batter. Tilt and rotate pan until batter is evenly spread. Cook until top is dry and bottom is golden brown in spots, about 3 minutes. Gently flip over and cook one minute more.

Remove to plate.

Now you can eat immediately or store (using Glad products, hence the ad) by placing first crêpe on a sheet of plastic wrap, placing another sheet of plastic wrap on top of it and alternating between crêpes and plastic until you have finished cooking. Then store in refirgerator up to 3 days. You can heat in microwave (with the plastic wrap if you use Press N Seal) for one minute.

A note on flipping... use a thin and wide spatula and move slowly. You may destroy a couple crêpes until you get the hang of it. They may not be pretty but they'll still be edible!