Crepes

Crepes are much easier than people think, and can be made sweet or savory. They also work great as a make ahead dish and can be stored flat in the fridge for upto 4 days. I would recommend reheating them slightly on a frying pan as the microwave tends to make them slightly chewy.

Ingredients:

1 cup all purpose flour
2 eggs
3/4 cup of milk
1/2 cup of water
3 tbsp melted butter

Butter to grease pan

For savory crepes add a pinch of salt, pepper and garlic powder if desired.

For sweet crepes add a tsp of vanilla extract and a tbsp of sugar.

Mix all the ingredients until no lumps as visible. You can also pulse in the blender for ease.

Heat a frying pan over medium heat, add a bit of butter and coat the pan. Tilt the pan to one side and pour in about 3/4 cup of batter to the side and turn the pan to coat with batter. Cook for about two minutes, then flip and cook for another couple minutes until both sides are golden brown.

I like to stuff sweet crepes with Nutella, Biscoff, berries, bananas and top with cool whip and powdered sugar.

Savory crepes would be great with any sautéed veggies like spinach, onions, mushrooms, broccoli, etc, cheese, sauces, and even protein like chicken or fish.