French Crepes

Ryan LOVES quesadillas. He could eat them for breakfast, lunch, and dinner. In fact, he often ate them for breakfast before we got married. You can add basically anything you want to a tortilla and call it good.

The same goes for Crepes. Sweet or savory, you really can't go wrong! I even had a crepe in France that was filled with pastrami, ground beef, cheese, pickles, basically everything you'd find in a cheeseburger. I don't have a picture of this crepe, however, I think you'll enjoy this picture of where I ate the crepe much more!

Some of our favorites are:

• Turkey + Swiss + Pesto

• Ham + Swiss + A light smear of mayo and mustard

• Nutella + Strawberries (of course!)

• Biscoff

• Lemon Curd + Whipped Cream

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FRENCH CREPES

makes about 10 -12 crepes depending on size

INGREDIENTS:

• 2 Eggs

• 1 1/2 cup Milk

• 1 cup All-Purpose Flour

• 1 Tbsp Butter, melted

• Pinch of Salt

• 1/2 tsp Vanilla Extract (if making sweet crepes. We've had savory fillings on crepes with vanilla in them and they are just fine!)

INSTRUCTIONS:

1. In a blender or bowl, combine all the ingredients together leaving no lumps of flour.

2. Let batter sit in the fridge for 20-30 minutes before using. (Skip if you don't have time or patience, it just helps with the consistency of the batter.)

3. Heat a large skillet over medium heat. Spray to grease. (You only have to grease it at the beginning and you'll be good for the rest of the crepes.)

4. Pour about 1/4 cup of batter into the middle of the pan.

5. Taking the pan off the heat, rotate and move the pan around briefly to spread the batter in a circle all around the pan. (You can use the back of a spoon to spread it out a bit if you need.)

6. Once the batter is spread, cook for 30 seconds to 1 minute.

7. Flip and cook for another 30 seconds.

8. Place on a plate and keep warm.

9. Now you can fill, roll up, and serve OR fill half of the crepe, fold in half, then half again to make the folded version.

10. Place folded crepe back in pan to brown and melt the fillings if desired.

11. Enjoy!

Tips:

• You can leave the batter in the fridge to use for later that day, just mix before pouring again.

• Store extra cooked crepes on a plate covered with plastic wrap in the fridge for a few days.