Basic Crepes- Good With Any Filling!
By: Yvonne Phillips
Published: Wednesday, May 5, 2010 - 11:59pm

Ingredients




1 cup unbleached all purpose flour
1 1/4 cups of skim milk
2 eggs
1/4 teaspoon salt
2 tablespoons of butter or margarine, melted

Preparation

1 Whisk together all ingredients and chill for an hour 2 On med heat, in a large, non-stick skillet brush with oil or butter. Pour a few tbsp of batter in pan and angle to allow to spread. To even/spread, use spatula lightly if necessary. 3 The crepe should cook through in less than 2 minutes.

About


OOh La La, Very French, very basic. One does not have to be an expert to make this simple recipe. How you dress it up makes all the difference in the world! 
My personal favorite toppings are:
*The Crepe complet-with a slice of ham, slices of cheese and 1 fried egg, Folded into half after the ham and cheese addition, use the free space to fry an egg, then place on one side of the half-crepe, fold and serve.
*With fresh whipped cream- sweetened to taste(powdered sugar, vanilla) and any assortment of fresh fruit. (mangos are at the top of my list)
My all time personal fav:
*Grand Marnier Flambe Crepe.
add 1 tsp of sugar, and a nice healthy splash of Grand Marnier, light it on fire, gently roll the alcohol to allow it all to light and cover the entire crepe. When the alcohol has burned off and there remains a nice thick syrup, fold and serve!
other simple additions to crepes-
*Brie (yummy when just the brie and melted!)
*sugar- for the simple palate.
*nutella- for the chocolate fix
*marmalade, not my style, but I've seen many a jelly spread onto a crepe.... go figure.
Flipping the crepe is a personal preference but not necessary. I prefer to flip if I make it too thick- I like to see the beginnings of them turning golden but this, again, is a personal preference. 
* Roll or Fold- another preference call.....