my new favorite crepes recipe

wow. talk about a tasty snack...

Prep: about 10 minutes
Cooking time: about 1-2 min per crepe
The recipe says it makes 24 crepes. I would estimate that it's more like 15, and that's if you're using a small pan. Sorry if the translation is a little rough.

250g flour
1/2 litre milk
3 eggs
1/2 tsp salt
2 tbsp melted butter
(optional: add vanilla, rum, curry, pepper, lemon.... virtually any spice you can think of!)

Pour the flour in a mixing bowl and make a small well in the center of it. Pour in about half of the milk and mix, gradually pulling in flour from the sides of the "well". Next add the eggs and mix until batter is smooth.

Add the salt and the melted butter. Add the milk little by little. The batter should be runny but not liquid. Add any extra flavoring. Here, the magazine says to let the batter sit for 1-2 hours; I didn't and my crepes were still tasty. Go figure.

Heat up a small pan or skillet; mine was about 8" in diameter. With a paper towel, thoroughly coat the bottom and sides of the pan. Give the batter a quick stir to make sure it hasn't settled or separated, then pour a dollop into the pan. The batter should be runny enough for you to be able to tilt and twist the pan a little to get the batter to even coat the bottom and about an inch of the sides. I think this is the really key part: keep the crepes thin.

When you set the pan back on the burner, the crepe won't take very long at all to cook. Mine took about 30 seconds and then flipped easily. Use a coated spatula to separate the edges of the crepe from the pan; they'll likely be done first. Flip and cook for about a minute. Eat immediately with your bare hands or, if you're in civilised company, put on a plate and put that plate in the warm oven to keep the crepes hot until serving.

Recommended toppings: (any combination of the following is probably delicious)
A sprinkling of sugar
yogurt
good jam
creme fraiche
nutella
chocolate syrup
fried apples.... just do it.

some people also eat "crepes salees" - something a little more hearty. crepes are tasty with eggs, ham, cheese.... spinach....mushrooms... anything, really. Think of something you'd eat in an omelette and just served it on a crepe.

thanks, Cuisine et Vins de France! you will feed me for the rest of the semester....