Contributed by Angela Cleveland

Crepes – so versatile, so delicious. Easy to make and easy to fill. Your choices for the fillings are endless. Leftover crepes freeze great so they can be pulled out for your next spur-of-the-moment dinner, brunch, or dessert. Here are some crepe tips to read before you get started (adapted from www.medicinenet.com):

-Some recipes suggest letting crepe batter rest 1-2 hours before cooking because it allows the flour particles to expand in the liquid and promotes a tender and thin crepe.
-In general, you need about 1/4 cup of batter per crepe. If you need a slightly larger crepe, increase it to 1/3 cup.
-Lots of crepe recipes call for brushing the skillet with melted butter or oil, but giving the pan a quick coat of canola cooking spray also works well.
-While the first side may take 1 to 1 1/2 minutes to cook, the second side generally takes about 30 seconds.

Ingredients

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Instructions

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