The last time I made crepes was probably four years ago. I was babysitting, and I decided I would make them for all my little siblings. My cousin Tate was over, too. So that meant there were two thirteen-year-old boys to feed. That was my first mistake.
That crepe making attempt was sort of a disaster. I made crepe after crepe after crepe, and the kids snarfed them up as fast as I could make them. I decided to set one aside for myself so I'd get at least one. So I set one on a plate and set it aside while I finished cooking the rest. Josh ate it. And I didn't get any crepes. And I decided I was never making crepes again.
But I've learned a few things over the years about making crepes.
First rule: Eat the first crepe yourself, so you are guaranteed at least one of these babies.
Second: Jambon e Fromage. aka Ham and Cheese. Once the first side of the crepe is done, flip it over and melt the cheese and warm the ham on the other side. Mmmm!
Third rule: Nutella. Nutella has opened up whole new world to me. Voila! Crepe perfection.
1 1/2 cups flour
1 Tb. sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 tsp vanilla
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. For each crepe, lightly butter 8 inch skillet; heat over medium heat until butter is bubbly. (or use pan spray) Pour scant 1/4 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side. 12 crepes. (I guess it depends on how big you make them. This recipe only made five crepes for me and Kent. If you've got a few hungry teenagers to feed, I'd probably double or even triple it. And make sure you set one aside for yourself.)
Nutella and Banana, Brown sugar and butter, powdered sugar and jam, peanut butter and honey, strawberries and cool whip, ham and cheese, etc. Creativity is the key!