Le crêpes son tres bien toujours

A very good friend of mine, who has since passed away, used to get up early on Saturday mornings and make a batch of crêpes. If you were visiting and happened to be an early riser, he’d share them with you. Otherwise, it would be a rare treat when Jerry would make them for the members of his large household.
Crêpes are more than just watered down Johnny Cakes. They are a light and paper-thin cake that is usually spread with a delicious filling of various sorts (ranging from a creamy cheese, to chocolate or hazel nut butter to savory vegetables and herbs),folded and fried or baked.
While crêpes originated in northwestern France, they have become that country’s national dish. These days, many Americans are adding this simple dish to their breakfast and dinner menus.
You can make up a batch of eight to 10 crêpes, use one or two for a meal and freeze the rest for another meal. Simply put a sheet of waxed paper between each crepe, put them in an airtight container and save them for the next time you’re craving the treats. (Frozen crêpes keep for a month or so. Thaw before filling.)
Suggested fillings: sugar, whipped cream cheese and fresh fruit, cooked spinach, cooked asparagus, Nutella®, strawberries with cream cheese and simple syrup. Be creative and make up some fillings of your own.

Basic Crêpes

1 egg
1 1/4 cups milk
1 cup flour
1/4 teaspoon salt
1 teaspoon oil
• Blend or whisk everything but the oil until smooth. It should have the consistency of heavy cream. If it is too thick or too thin, add more milk or flour as needed.
• Heat the oil in the pan. When it is extremely hot (when a drop of water sizzles away as soon as you splash it into the pan), lower the temperatures to medium heat and pour about 1/4 cup of batter into the center of the pan.
• Tilt the pan so that the batter covers the entire bottom. Pour off any excess.
• Cook until the batter is set and lightly golden – about 20 seconds. Flip the crêpe and cook another few seconds on the other side.
• Transfer to a plate and continue cooking the rest of the crêpes, piling them on top of one another.
• Fill with desired fillings, fry until browned or bake in a 350 degree oven until filling and crêpes are warmed and serve.

Vegetarian.