Crepes

Crepes are thin, delicate French pancakes that can be enjoyed with a variety of sweet or savory fillings. They can be made using basic pantry ingredients and are quick and easy to prepare. Here’s a basic recipe for making crepes:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar (for sweet crepes) or a pinch of salt (for savory crepes)
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract (for sweet crepes, optional)
• Cooking spray or additional melted butter for greasing the pan

Instructions:

1. In a mixing bowl, whisk together the flour and sugar (or salt for savory crepes).
2. In a separate bowl, beat the eggs. Add the milk, melted butter, and vanilla extract (if making sweet crepes) to the beaten eggs. Mix well to combine.
3. Gradually pour the wet ingredients into the bowl with the dry ingredients, whisking constantly until a smooth batter forms. Ensure there are no lumps.
4. Let the batter rest for about 15-30 minutes at room temperature. This resting time allows the gluten to relax and results in tender crepes.
5. Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with cooking spray or melted butter.
6. Pour a small ladleful of batter onto the heated pan and swirl it around to evenly coat the bottom of the pan. The batter should spread thinly.
7. Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Use a thin spatula to carefully flip the crepe and cook the other side for an additional 1-2 minutes.
8. Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, greasing the pan between each crepe.
9. Once all the crepes are cooked, you can fill them with your desired fillings. For sweet crepes, popular fillings include Nutella, fresh fruits, whipped cream, or maple syrup. For savory crepes, you can fill them with cheese, ham, vegetables, or eggs.
10. Fold the crepes into quarters or roll them up, and serve them warm.