- 4 eggs, lightly beaten
- 1 1/3 cups milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon salt
Sunday, July 31, 2011
For those of you that have lived in Columbia for a few years you will probably remember the Magic Pan restaurant next to the 3 movie theaters (how did we ever get along with only 3 movies to choose from!) While it did offer some non-crepe items most of us selected a dinner crepe and then a dessert crepe. Crepes have always been my family's favorite dessert. Made with vanilla ice cream, fresh fruit and real maple syrup or whipped cream it was always great.
The variety of crepes is endless. Breakfast crepes with eggs are better than the breakfast burritos that the fast food restaurants all now offer. A filling of scrambled eggs, ham with green onion with Hollandaise sauce over the top of the crepe is my favorite breakfast crepe. Your basic crepe recipe is:
Using a non-stick pan works best. I spray on some Pam spray and pour about 3 tablespoons of batter onto the hot pan and swirl it around till the pan has a thin coating of batter. When the edges start to curl I flip it over to cook the other side. Let them cool on a plate with plastic wrap covering to keep them soft.
Favorite filling beside ice cream is a filling of ricotta cheese mixed with vanilla pudding. A little lemon curd is a nice addition to the mixture.
Try a crepe lasagna by replacing the noodles with crepes. Make the crepe a little thicker than regular crepes but it makes an interesting dish.