Crepes are wonderful versatile. They work as a sweet treat or a savory dinner. The ones I made in this example were full of mushroom, spinach, and mozzarella cheese. They are delicious so get creative with the filling. Recently, I revisited the recipe and did a cauliflower, tomato, and pepper jack filling. You can always go for a breakfast filling with eggs or something sweet like jam or nutella.
Crepes are super easy to make. If you can cook pancakes, you can do this.
2 cups milk
1 1/4 cup flour (add more or less as needed)
canola or vegetable oil or butter for frying
pinch of salt
In a frying pan, heat a bit of butter or oil on medium heat. Once the pan’s hot, pour the batter in for one crepe. Usually, I then pick up the pan and move it around in a circle to evenly and thinly distribute the batter. Cook until bubbly on one side and then flip. If the crepe does not want to lift off the pan, it’s not done yet.
You can add stuffing ingredients here if you want to heat them up or melt cheese. Cook until other side’s golden brown. Repeat until you’re done with all your batter.
Enjoy with whatever stuffing you like.