Crepes

While vacationing in Paris earlier this year, I fell in love with crepes.  I ate them every chance I got and, lucky for me, you can find them just about anywhere in Paris.  There are crepe stands on the street, they are on restaurant menus, and there are dozens of creperies that serve nothing but crepes.  My favorite was Nutella and banana, but I tried all different types.  You can even have crepes as a meal, as they don't limit the fillings to just sweets.  Before leaving Paris, I swore that I was going to learn how to make this delicious treat and recreate them at home.  And today, I did just that.  :)

I found this recipe in my trusty Better Homes & Gardens cookbook.  I mangled my first attempt, but after giving it another go, I was a pro by the time I finished the batch.  In fact, once I got the hang of it, I discovered they're nearly impossible to mess up.  I was busy doing other things so I left them in the pan for varying amounts of time and none burned or were dark at all.  In fact, the longer I let them cook, the easier they were to remove from the pan.

I didn't have any bananas here, so I made mine with Nutella and served them with fresh strawberries on the side and they were pretty good, if I do say so myself.  Even Johnathon gave them his approval.

2 eggs, beaten

1 1/2 c. milk

1 c. all-purpose flour

1 T cooking oil

1/4 tsp. salt

1.  In a medium mixing bowl combine eggs, milk, flour, oil, and salt; beat until combined (if you've never seen crepes made, don't expect this to look like pancake batter, it's going to be very thin).

2.  Heat a lightly (very lightly) greased 6-inch skillet; remove from heat.  Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter.  Return to heat (the recipe doesn't specify, but I found that a relatively high temperature worked best); brown on one side only.

Makes 18 crepes.  To store prepared crepes, layer cooled crepes with sheets of waxed paper in an airtight container; freeze for up to 4 months.  Thaw at room temperature 1 hour before using.