Yesterday I went out for crepes. Though they were delicious, I felt a little guilty because I had recently discovered how easy it is to make crepes at home. When I made my own I did a mix of sweet and savory crepes. The savory filings were leftover from my poached eggs with prosciutto and basil. I topped them with a bit of balsamic reduction and the sweet, tart sauce was a perfect compliment to the creamy cheese and salty prosciutto. As you know, I'm obsessed with strawberries and Nutella so it was only natural to stuff that combination into a crepe. I love the added crunch of the pistachios. Besides the endless flavors you can put into crepes, one of the best things about making your own is that you won't have to stand in long lines to get your fix. What are some of your favorite crepe fillings?
(From Closet Cooking)
Makes about 6 8-inch crepes
1/2 cup flour
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter, melted plus extra for the pan
Mix all the ingredients together in a bowl. Preheat an 8-inch pan over medium heat and brush with a bit of butter. Using a quarter cup measure, pour the batter in the pan and swirl the pan around so that the mixture evenly coats the bottom of the pan. Cook for about 2 minutes until the crepe has browned on the bottom. Flip, and cook for another 2 minutes until the other side has browned.