Sunday Morning Crepes

I love crepes! They are so delicate and buttery, and there are so many options when it comes to fillings and toppings. I enjoy both savoury crepes and sweet crepes. In fact, sometimes I like to combine the two types for the ultimate tastebud satisfaction. 

Recipe 

Here is a recipe I use for classic crepes, but there are tons of recipes out there that use everything. I also really enjoy buckwheat crepes. Use your imagination when it comes to toppings and fillings. My favourite are, for savoury spinach and cheddar cheese, and for sweet is strawberry and bananas, that is then drizzled with melted dark chocolate. Other great ideas are: maple syrup, jam, Nutella, yogurt, other fruits, eggs, bacon, even chicken. 

Classic Crepes (makes about 10):

• 1/4 Cup butter
• 1 3/4 Cup flour
• 4 eggs
• 2 1/2 milk

1. Melt butter and allow to cool.
2. Put flour in bowl and mix in eggs one at a time.
3. Then add half the milk, and continue mixing until smooth.
4. Add the rest of the milk and the butter and mix.
5. Let mixture rest for at least an hour (I tend to make the mixture up the night before, and then it is ready for the morning).
6. Mix again, it should be the consistency of cream. If it is too thick add a bit more milk.
7. Preheat crepe pan or pan on medium.
8. Make sure to use lots of oil when cooking as you don't want them to stick.
9. Pour a small amount of mixture onto the pan and spread it out, let cook for only a few seconds and then flip. They cook very fast since they are so thin. This will take some practice. 
10. Place on a plate, and then serve with all your toppings.