Basic Dessert or Savory Crepes

Basic Dessert or Savory Crepes
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INGREDIENTS
3 large eggs
1-1/3 cups whole milk
3/4 cup unbleached, all-purpose flour
3/4 teaspoon salt
5 tablespoons butter, melted
Combine the eggs, milk, flour, and salt in the blender and blend on high speed for 1 minute. (If the batter is lumpy, strain it through a sieve). Cover and allow to rest at room temperature for at least 1 hour.

(At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with the recipe).

Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

Heat an 8-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

Using a 1/4-cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.

Cook on the other side until lightly golden, usually less than a minute, and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.

TO SERVE - These crepes may be filled with either sweet fillings, such as jam and sprinkled with a little sugar. They may also be filled with savory fillings, like ham and cheese or chicken and spinach in a cream sauce. A favorite sweet filling in France is Nutella. In Brittany, they make them with buckwheat flour and fill them with seafood. In Alsace, they flavor the batter with herbes and use leftover meat for fillings. Use your imagination and a few of your favorite ingredients to develop you own favorites.

TO STORE - Crepes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using.

TO REHEAT - Crepes may be reheated. Heat a skillet and brush with a little butter. Heat gently on both sides. Fold into half or quarters and serve accompanied by butter and sugar or preserves.