Je T'adore Crepes

Crepes evoke so many different memories. They make me think of eating a Nutella and banana crepe in a Parisian park, mushroom and cheese blini (a Russian crepe) in downtown Moscow, and of a crepe cafe in Oakland which my husband and I visit a couple times a year. The great thing about crepes is their versatility. They can be sweet or savory, they can be for breakfast, lunch, dinner, or just a snack, but they are always a special treat.

The history of crepes begins with the basic pancake. People have been making flat, unleavened dough since prehistoric times, and they were probably round in reverence to the sun. Almost every culture has its own version of the pancake. The French eat crepes, the Russians eat blinis, Americans eat pancakes, Indians eat lentil cakes, and Mexicans eat tortillas.

It's not hard to make crepes and you don't need one of those fancy griddles or a special tool to spread the batter around. To get kids involved let them choose what fillings they want and they can create their own crepe.

Here is a basic crepe recipe:

• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 1/4 teaspoon salt
• if you are making sweet crepes, you can also add a couple tablespoons sugar and a tablespoon vanilla extract
• or if you are making savory crepes, you can add some finely chopped fresh herbs

1. In a blender, combine all ingredients and pulse for 10 seconds.
2. Place batter in refrigerator for at least an hour. This allows the bubbles to dissolve.
3. Heat small non-stick pan and add butter to coat. You will need something to measure out 1.5 ounces- I usually use a shot glass which is about the perfect size.
4. Pour 1.5 ounces of batter into the pan and swirl around to spread it evenly around. let cook for 30-60 seconds and flip the crepe. Cook for another 30-60 seconds. If you are using some ingredients you want to melt (like cheese) you can place them on the crepe while the second side is cooking.
5. Fill your crepes with whatever ingredients you desire and really get creative! You can roll your crepes like an enchilada, fold in halve or in fourths.

Filling Ideas:

• scrambled eggs
• grilled veggies- onions, zucchini, peppers
• cheese- brie, Comte, goat cheese
• meats- bacon, ham, turkey slices
• fruits- banana, apple, berries, peaches
• peanut butter or Nutella
• ice cream