Basic Crepes

by Julie Garden-Robinson

3 large eggs

1/8 tsp salt

1 1/2 cup all-purpose flour

1 1/2 cup milk

2 Tbsp melted butter

1 tsp sugar (for dessert crepes)

Oil

Fillings for dessert (fresh fruit, sweetened whipped cream, pudding)

Filling for savory (chicken and sauteed vegetables such as asparagus and mushrooms with a light cheese sauce)

Blender method: Combine all ingredients in a blender. Blend for one minute. Scrape bowl and blend for 15 seconds until smooth.

Mixer or whisk method: In medium mixing bowl, combine eggs and salt. Gradually add flour alternatively with milk. Beat until smooth, then beat in melted butter and sugar (if making dessert crepes).

Let batter stand about one hour. Add 1 Tbsp. oil to a crepe or omelet pan over medium-low heat. Heat until oil is hot, then tip oil out of pan into a container. (Alternatively, brush pan with oil.) Return pan to medium-high heat.

With one hand, pour in 2 to 3 tablespoons of batter from a large measuring cup or other container with a spout. Lift pan above heat and quickly tilt and swirl batter in all directions so batter forms a thin layer on bottom of pan. Return to heating unit and cook until the bottom slightly browns. Slide a knife or spatula under the edge of the crepe and carefully turn with a spatula. Brown for a few seconds and slide crepe from the pan. These can be stacked. If the batter is too thick, add a small amount of milk and stir again.

Crepes have an "inside" and an "outside." The side that cooks first is the "outside" of the crepe. Flip crepe and fill the "inside" with desired fillings.

Makes 30 crepes or 10 servings. Each three-crepe serving (without fillings) has 135 calories, 5 grams (g) fat, 6 g protein, 18 g carbohydrate, 0 g fiber and 90 milligrams sodium.