crepes

I have recently discovered the incredible world of crepes! Crepes are essentially flat pancakes that you can eat plain or wrap around delicious fillings both savory and sweet! There are many recipes for crepe batter, but here is the one that I have been using. If you are opposed to butter, there are less fatty recipes out there.
 1 egg
1/2 cup unbleached flour
1/4 cup water
1/4 cup milk
1/2 tbsp melted butter
pinch salt
 Beat the egg. Add flour. Stir. Hard. I use a whisk and just get it as mixed as I can before adding the milk and water. Add the milk and water a little bit at a time. It will be lumpy, but try to get as smooth as you can. Add butter and salt. mix. Okay, this is the fun part (you should already have your filling ready before you start this part). Make sure your pan (a large cast iron frying pan is perfect) is hot enough to sizzle and either well-seasoned or coated lightly with butter/evoo. Scoop a bit more than a third of a cup of batter (using a half-cup measuring cup works well) and pour into the pan. rotate the pan quickly to spread a thin coat of batter across the entire pan. Wait a few seconds until the crepe is shiny and semi-solid on top, then use a spatula to flip. Quickly spread about a quarter cup of solid filling in the middle of the crepe and flip the sides to make a little packet. remove to plate. repeat with remaining 2-3 crepes. I can make a small batch of crepes in less than fifteen minutes if the filling is already prepared.

 My favorite thing to do for filling is scramble an egg with garlic, onion, zucchini, oregano, and anything else that seems yummy at the time and split it between two crepes. The third crepe is either left plain or smeared with peanut butter (while on the pan. the peanut butter melts quickly) and chopped banana. sometimes there is a fourth crepe; it depends on how large I made the others, how hot the pan was, how closely I paid attention to batter levels, etc. Add a salad and voila! a perfect, light meal for two! Drizzle dressings or sauce over the top of the finished crepe. Do not try to put them inside.
Other favorite fillings include lightly steamed or roasted veggies, leftover curry/dahl/wrap fillings, and slightly cooked fruits. A bakery near us makes a delicious Mediterranean crepe with spinach, olives, nuts, feta cheese, and tomatoes. Their crepes are huge.