* 1-1/4 cups milk
* 1 cup all-purpose flour
* 1 egg
* 1 teaspoon cooking oil
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt for savory crepes OR
* 1 teaspoon vanilla + 1 teaspoon sugar for sweet crepes
1. Mix up batter as smooth as possible. Flavor as desired. (I made ours plain.)
2. Heat a lightly greased small skillet over medium-high heat. Remove from heat. Pour 3 tablespoons of batter into center of skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for a few minutes until light brown. Turn with a spatula, and cook second side until light brown and bubbly.
3. Slide finished crepes onto a warm plate. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. (Or just make a stack, as illustrated above, with the top crepe folded in half to reveal the filling.) Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 (6-inch) crepes.
I can't remember where I found this basic crepe recipe, but I pull it out once a year for variety. I like to make a filling with goat ricotta cheese from our local farmers market--this one is herb and sun-dried tomato flavored. I added canned corn the first night (pictured above). The second night we ate this I extended the filling with chopped fresh broccoli. There is enough batter left for one more meal, but I'm going to have to improvise a filling. Suggestions welcome!
I paired the crepes with a raw kale salad massaged with lemon juice and dressed with 50/50 olive oil-lemon juice with a touch of honey and a generous amount of "hot" chili powder from Turkey. There is also cherry tomatoes, green pepper, and a white radish.