Crepes

Sweet or savory crepes are always delicious. I bought myself an electric crepe maker, then threw it out. I had no luck with it. What I find works the best is a medium sized skillet and patience. If you do not have a non stick skillet I recommend using cooking spray in addition to butter. After the crepes are finished cooking fill them with anything you like. For savory I really enjoy some greens sautéed with garlic and onions and topped with poached eggs. For sweet there is nothing better than strawberries and nutella but sometimes something as simple as lemon and powdered sugar helps that sweet tooth.
Ingredients;

• 1 1/2 cups flour
• pinch of salt
• 1 tbs sugar
• 3 tbs melted butter
• 4 farm fresh eggs
• 1 tsp vanilla
• 2 cups of milk

Instructions

• In a large bowl sift together the flour and salt. In a separate bowl whisk together the remaining ingredients. Make a well in the middle of the flour then add in the wet ingredients. Whisk together until smooth and everything is blended together well.
• Over medium heat melt a little bit of butter in a medium skillet. Ladle in the crepe batter until it forms a thin layer over the pan. Allow the batter to cook for a couple minutes. You can watch as the outer layer starts to cook and then it slowly moves inside. When done carefully allow it to slide out of the pan onto a plate. Repeat with remaining batter.
• To fill the crepes place your chosen ingredients down the middle of the crepe. Fold one side over the ingredients then roll over. ​