You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time. Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions. They also go great with a scrambled egg filling of your choice, accompanied by a nice spicy bloody mary.
If you’ve never made crepes before, the batter will be considerably runnier than a pancake or waffle batter, and the crepes themselves will be no more than 1/4 inch thick when baked. If you have a 12″ no-stick skillet, try folding them the traditional triangular method. I have a smaller skillet, so I roll mine, just like the picture above.
1/2 C all-purpose flour
3/4 C milk
1T butter (melted)
1/3 tsp salt
In a food processor, mix eggs for about 10 seconds. Add milk and butter, and mix 10 additional seconds. Add flour and salt. Mix again for 10-15 seconds. The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness. If its still too thin add additional flour 1 T at a time until desired texture is reached. See video below for an example of my own ideal crepe batter consistency. Let batter sit 20-30 minutes while you prepare the sauce and eggs.
When cooking crepes, heat a no-stick skillet over medium-low heat. Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush). Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan. Return to stovetop. When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip the crepe. Cook for an additional minute. Remove from heat, and store on a plate covered with foil, or in a warmer. Repeat until batter is gone. This recipe should make approximately 4 thin crepes.
You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.
You can fill these guys with anything under the sun: scrambled eggs and spinach; peanut butter and chocolate chips; or strawberries and creme fraiche. Sprinkle a little powdered sugar on top for the sweet ones.