Crepes...Fancy French Fare?

Crepes can be a little tricky to make, but as soon as you have the "pan swirl" move down, you can impress your guests for breakfast, lunch, dinner, and dessert. (Really.)

Crepes are extremely versatile; you can make them savoury or sweet, dressed up or down. You can crisp up a crepe in a muffin tin and you have a tart shell, or stack them up to make a crepe gateau. (One of my favorite desserts in New York City is the Lady M Mille crepe. Paper thin crepes are layered with whipped cream and finished with caramelized sugar. So decadent!)

Lady M works her magic

I made these for breakfast, so they were served with whipped cream and berries. I also like them the French way: plain with a squeeze of lemon and sprinkling of sugar, known as crepes au sucre.
(If you want something absolutely lethal, fill a sweet crepe with Nutella chocolate hazelnut spread, and some chopped toasted hazelnuts. Serve it up and be showered with praise.)

Crepes:

4 eggs
1 1/2 cups milk
2 tablespoons oil or melted butter
1 cup all purpose flour
1/2 teaspoon salt
2 tablespoons sugar (for sweet crepes)

In a medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat crepe pan over medium high heat. A few drops of water should bounce and sizzle when heated properly. Grease pan lightly with oil. Pour scan 1/4 cup batter into pan, immediately swirling to coat evenly. When crepe is light brown around the edges and set (about 2 minutes) flip and brown on the other side.

Yield about 20 crepes

Storage: Wrap well in foil and store in refrigerator up to 3 days, or freeze up to 3 months. To thaw, place package in 300F oven for 10-15 minutes

Where to eat:

Lady M Confections
41 E 78th St
New York, NY 10075-0271

Credit to the Pillsbury Cookbook
Image property of beets and bites and uppereast.com