Basic Crepe Batter
(makes about 22 crepes)
4 large eggs
1 1/2 cups milk
1 1/2 cups flour
1/4 tsp salt
Combine the eggs and milk in a blender. Add the flour and salt and mix on high speed until smooth. Strain the batter to remove any lumps. Let the batter rest at room temperature for 30 minutes.
If using a crepe maker, see manufactuer's directions. To use a non-stick frying pan, heat over medium high heat. Spray pan with cooking spray. Pour about 1/4 cup of batter into center of pan. Tilt and turn the pan (circular motion) so the batter coats the surface evenly. Cook for approximately 2 minutes until the bottom starts to brown. Flip over and cook the other side.
Tips: Crepe batter can be stored covered in the fridge for a couple of days. Cooked crepes can be frozen or stored for a week in the refrigerator. Simply stack a batch on a sheet of foil or waxed paper and seal in a large plastic food storage bag. To use, allow crepes to warm up to room temperature. They will peel apart with a gentle pull. Or the stack can be warmed and covered with foil in an oven on low.
Brunch Toppings for Crepes:
Basic - brush with sweet butter and jam
Apple Crepes - I like to buy chunky applesauce, heat it on the stove and add a little lemon juice and cinnamon. Done! Or: peel and dice 5-6 apples. Add 1 tsp of lemon juice and boil in water. (Water should almost cover apples). Add 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Bring to a boil, then reduce heat to simmer for 10-12 minutes. Apples should be soft, but not mushy. Dissolve 2 Tbsp cornstarch in 1/4 cup cold water. Add cornstarch mixture 1 tsp at a time till desired thickness. Fills about 25 crepes. Serve with whipped cream (or add ice cream for a dessert).
Strawberry Crepes - wash and hull 3 cups fresh strawberries. Crush 1 cup, slice remainder and set aside. Combine crushed berries with 1/2 cup sugar, 1/4 cup water, 1 Tbsp cornstarch and a dash of salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Add 1 tsp butter and fold in sliced berries. Serve crepes with whipped cream, cream cheese or yogurt.
Dessert Sundae Crepes:
Roll a scoop of your favorite ice cream in a crepe and top with chocolate fudge sauce and whipped cream. Or for ice cream cups: brush one side of each crepe with melted butter, place snugly over bottom of muffin or custard cups (buttered side up) and bake in 375 oven until crisp, about 8-10 minutes. Cool and fill with ice cream, mousse, or fresh fruit. Have fun!