Sweet Crepes

Okay, I know this is a pretty basic one, but I thought I'd share it anyway in case someone doesn't have the recipe. This comes straight out of the "Joy of Cooking" cookbook.

Combine in bowl and mix until smooth:

1 cup all-purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon salt

3 tablespoons sugar

Cover with plastic wrap and let stand for 30 minutes, or refrigerate for up to 2 days.

Now, making the crepes is the tricky part, so I'll give you their instructions mixed in with some of mine.

Place pan (either small skillet or crepe pan, like the one I have) over medium heat and add 1/2 teaspoon of butter. The temperature is right when the butter begins to color, but not smoke. (I, on the other hand, just used Pam and waited for a few minutes.) Lift the pan off the heat, and using a ladle or small measuring cup, slowly pour in enough batter to cover the entire bottom with a very thin coating.

I tend to make pretty thick crepes, because they're easier to turn. If you really love paper-thin crepes and plan on making them often, it's probably a good idea to get a crepe maker, which is by far the easiest way to make crepes, and you get to skip the rest of this recipe.

For the rest of us, this is how I try to flip the crepes: I slide a knife under the edge, and lift it up enough to get the spatula underneath, then use the spatula to hold it up to get the knife further underneath and so on and so forth until enough of the crepe is up that I can flip it. It doesn't always work and it takes a lot of practice.

Place finished crepes on a wax paper-covered plate. To serve, you can add melted chocolate chips, peanut butter and jelly, Nutella, syrup, caramel sauce, or my personal favorite, granulated sugar and lemon juice. Then roll them up or fold them into quarters and enjoy!