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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
- 3 eggs
- 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.
