Crepes

1 cup flour
1 1/2 tablespoon butter
1 cup milk
Pinch of salt
2 eggs

Combine dry ingredients. Melt butter. Combine with milk and eggs, add butter to the milk and eggs and mix. Slowly add flour to liquid mixture. Really whisk this batter so that there are no lumps.
You want the batter to be runny, if it is too thick, add more milk.
Let the batter stand 30-60 minutes before making crepes.
Heat large frying pan on medium/medium-high heat. Oil pan. Put a small amount of mixture on pan and spread it thin. The best way is to put about 1 cup of batter onto the center of the pan after it is hot. Lift the handle of the pan to 40 degree angle and rotate your wrist in a circular motion so that each point of the corners of the pan touch the base… in this way you are making a large circle with the edges of the pan. You need to do this rather quickly because you don’t want a patch of crepe that is thicker than the rest. This takes a little practice, but soon, you’ll do this with ease!

Serve with cottage cheese, ricotta cheese, canned or fresh fruit, ice cream, or whipped cream… be creative!

For traditional French style presentation, spread with fruit preserves and fold in half and then in half again to make wedges. Dust with powdered sugar.

Vegan Crepes

1 cup flour
1 cup soymilk
1 tablespoon olive oil
3 teaspoons “Ener-G Egg Replacer”
1/2 teaspoon salt
Water
In a medium bowl, whisk together the flour, salt, and egg replacer. Add the oil and soymilk and whisk to combine. Add additional water to make the dough the consistency of a strawberry shake. You may want to use an immersion blender, or a regular blender, to blend the batter in the bowl. Allow the batter to rest for at least half and hour. At this point the batter can be refrigerated for up to one day.
Heat a 6- or 7-inch non-stick pan over medium heat. Lightly oil the pan. Pour 1/3 cups (or a little more) batter onto the pan tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges—about 1 minute. Loosen the edges with a spatula, and then with the spatula, or with your hands, flip it. Cook the second side about 30 seconds.
Transfer the cooked crepe to a plate and continue making crepes, lightly oiling the pan between each, until the batter is finished.
These crepes are great with mushroom filling, mushroom and sauerkraut filling, grilled vegetables, or sweet fillings (apple, or any fruit pie filling). Crepes can be made in advance and reheated.