We don't have dessert too often, but sometimes we just feel like something sweet. Crepes are the perfect solution. I always have the ingredients on hand and they can be made on the spur of the moment.
This is a simple recipe I've used for years. It brings back memories of Paris where they can be purchased from street vendors - freshly made in front of you with a splash of lemon juice and sprinkle of sugar, then folded in four.
Crepes for Two
1/2 cup flour
1/2 cup milk
2 tsp. oil
Add flour, milk and oil. Continue beating.
Mixture should pour easily and be about the consistency of a cream soup. Add a bit more milk if required.
Heat a non-stick pan until quite hot.
Holding pan in air, pour 1/4 cup of batter onto surface.
Rotate pan so batter swirls around into a large circle. When batter no longer moves, place pan on stove for 1-2 minutes. Check underside. When nicely browned, flip for 30 seconds.
Makes four small crepes.
Serve with lemon juice and a sprinkle of sugar. Fold in four.
Set up a buffet of fillings: different kinds of ice cream, whipped cream, chocolate and caramel sauces, maple syrup, sliced bananas, a bowl of berries...
This can be a relaxed, very social "gather around in the kitchen" type dessert - lots of fun!
Crepes for Six
1 1/2 cups flour
1 1/2 cups milk
2 tablespoons oil
Weekend Potluck #39