1 c. milk
1 c. flour
butter or oil for the pan
Makes about 10-12 crepes, depending on size and thickness.
Put one or two skillets (6" or larger) on the stove; heat over high heat. I always use two at a time for this. Nonstick skillets are easiest to work with, since they are lightweight, and will require less- or no- butter. While they're heating, make the batter:
Bowl method: Beat the eggs with half the milk, stir in all the flour. Beat in remaining milk, until mostly smooth.
Blender or food processor method: add eggs, all of the milk, and all the flour. Process until smooth.
Cook the crepes (see below). Leftovers may be stored in a bag or airtight container in the refrigerator for up to a week, or in the freezer for months (as long as they don't get freezerburn).
1 Tbsp. cornstarch OR 2 Tbsp. flour
1/2 c. sugar or honey
1/4 c. water
2 c. fresh or frozen blueberries, divided
a pinch of salt
1-2 drops lemon or orange oil OR 1/8 tsp. lemon extract, OR 1 Tbsp. lemon juice, optional
In a microwaveable bowl or a small saucepan, stir together the cornstarch/flour and sugar or honey. Stir in the water and half of the blueberries. Bring to a boil, stirring often if you’re using the stove. Once it boils and thickens, stir again, then mix in the remaining berries. Makes about two cups. Serve warm or cold. If it's not sweet enough for you, add 1Tbsp. sugar, taste it, and repeat as needed. If you want it thicker next time, double the cornstarch.
Keep any leftover covered tightly in the refrigerator. Leftovers can be thinned with water to make a pancake syrup, added to smoothies, stirred into plain yogurt to sweeten it, used as a topping for cake or cheesecake, as a filling for tarts or pies, or stirred in to muffin batter.
You don't need to add butter to the pan every time, only if the crepes start sticking.
-Bananas (sliced, whole, cooked, or raw) with a little brown sugar or caramel
-Apples, sauteed or microwaved until soft- add brown sugar and cinnamon to taste
-Pie filling- blueberry, apple, cherry, apricot, or whatever else
For savory crepes, use the crepes are manicotti shells, tortillas, or egg roll wrappers. Fill with anything you'd put in those. Or make a sandwich wrap with them.