I can't get enough of crepes lately. They are easy to make and a great addition to brunch menus. I love that I can fill them with both savory and sweet, I love how easy the batter is to make, and I like that you can make a stack ahead of time and either serve them at room temperature, or heat them back up. Nutella is my choice of sweet, with a dusting of powdered sugar, and if you decide to make these braised short ribs, I highly recommend filling crepes with the sauce the next morning. Highly recommend. This recipe is from Martha Stewart's Everyday Food, Jan/Feb issue of this year, and there are some great ideas in there of what to do with crepes: wrap them around veggies, bake an egg in them, and even roll them into a peanut butter and jelly crepe as a snack.
Crepes, courtesy Everyday Food Magazine
1 cup all-purpose flour
1 T sugar
1/4 t coarse salt
1 1/2 c whole milk
4 eggs
3 T melted butter
Combine all ingredients in a blender, let rest in fridge for 15 minutes, or overnight. Heat a 10inch non-stick pan over medium heat. I like to lightly brush the pan with a silicone brush dipped in melted butter after every other crepe. Use an ice cream scoop or 1/4 measuring cup and pour batter into pan (lift pan and swirl until batter coats entire pan). Cook for about 1 minute, gently lift the edge with a spatula and flip over, cooking on other side for a minute. This recipe makes about 16 crepes, if I'm remembering correctly. I like to spread Nutella on half the round crepe, fold in half and then half again, and dust with powdered sugar.
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