Contributed by via Carolyn Downey - thank you!

Ingredients

For basic Crepes:

1 1/4 cup of flour (1/4 cup less if using whole wheat)
pinch of salt
3 eggs
1 2/3 cup of milk
2 tbsp melted butter

Spinach Filling:

Spinach
chopped garlic
butter

Instructions

Prepare Crepes:

place all the ingredients in a bowl and beat well. let batter stand one hr.
make crapes in special crepe pan or a tfal fry pan. just melt some butter and then wipe it out to start.

Filling:

wilt spinach down with a tad of butter, more chopped garlic and s&p. place drained spinach on one end of crape, top with shredded old cheddar and roll.
top with a warm cheese sauce, hollandaise and or just more shredded cheddar. 2 or 3 on a plate. You can garnish with sliced tomato or grilled tomato.

For Sweet Crepes:
Fill with seasonal fresh fruit sliced in a bowl and a 1 tbsp sugar sprinkled on top. cook down same fruit with a tbsp sugar and a tad of butter plus 1 tsp of extract.
mash it down to a sauce.
whip fresh cream.
place fruit on crepe and top with whipped cream and roll crape. place warm fruit sauce on top, dab of whip cream and a dusting of icing sugar or chocolate sprinkles.

extra crapes can be refrigerated for several days or frozen.

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