Last week was filled with events for our family. In a four-day span we attended an elementary school promotion ceremony, a middle school academic awards night, and a middle school promotion ceremony. Thus, our evenings were busier than usual. So, on Wednesday with just our regularly schedule events, we were looking forward to a quiet dinner at home.
Being June, it would have seemed the time of year to make a refreshing salad or chilled soup, but the weather has felt very un-June-like. It was a week filled with temperatures that hovered around 60. Add to that some rain on Wednesday, and it seemed like a good day to stay indoors and limit errands. Rather than shopping for ingredients, I decided to make a meal that was based on the ingredients on hand.
Thus, we had a dinner of crepes. We started with savory crepes that we filled with an assortment of ingredients: broccoli, ham, apples, cheese sauce. Since we had the pan going, we decided to end the meal with a round of dessert crepes. We made our crepes in a regular non-stick frying pan; I didn’t find the lack of a crepe pan to be challenging. What I did discover was that the secret to a thin crepe is in the wrist. Rotating the pan until the batter has spread is key to achieving the correct thinness.
1-1/2 Tb. butter
2 c. flour
2 c. milk
1/8 tsp. salt
1-1/2 Tb. sugar
Melt butter; set aside to cool. In a large mixing bowl or pitcher, combine eggs, flour, milk, salt, and sugar. Add butter when cooled and whisk to remove most of the lumps.
Heat nonstick pan over medium heat. Pour a small amount of batter into center of pan, approximately 1/4 cup. Holding the pan by the handle, rotate the pan, allowing the batter to spread across the bottom of the pan. The crepe should be quite thin and will cook quickly, in approximately 30 seconds. Flip, cook for 15 seconds, and transfer to a serving dish.
Top crepes with sliced strawberries, blueberries, chocolate chips, whipped cream, or whatever topping you prefer.