I remember making crepes years ago – in fact I still own a crepe pan but it’s been relegated to making eggs in recent years. But when I ran across the cookbook Crepes (1969) by Irena Kirshman, (another one of those Potpourri Press paperback cookbooks), I was compelled to try making those ever-so-thin pancakes once again. Word to the wise, like pancakes, the first couple won’t be perfect but it’s easy to get the hang of making them as you make more. You will need a crepe pan, basically a flat rounded skillet with low sides, or something similar.
You can roll just about anything in a crepe. The side which cooks first is the outside because it looks more attractive. Add a spoonful of leftover veggies, chopped meats, Nutella, cinnamon and sugar, scrambled eggs, pudding, ice cream – really anything that will hold its shape. Line filling up across the bottom third of the crepe and then roll up from one side to the next, tucking in the filling. I used leftover salmon spread as a filling (cream cheese and salmon) and served them as a brunch side dish.
Basic Crêpe Batter
¾ cup all-purpose flour
Pinch of salt
1¼ cup milk
1 egg yolk
1 egg
1 tablespoon melted butter or light oil
1 tablespoon oil
Combine the floor, pinch of salt, egg yolk, whole egg and half the milk in a mixing bowl. Stir with a wire whisk until smooth. Add the remainder of the milk and the melted butter or oil.
All of the ingredients may be put in the blender for 10 seconds. If the batter is made in the blender, it may be used immediately. If it is prepared by hand, allow it to rest for 1 hour so that the milk and flour will be well combined. The batter my be prepared for later use and will keep in the refrigerator all day. If it is left until the next day it may need to be thinned with 2 more tablespoons milk.
Heat 1 tablespoon oil until it is hot. Tip out the extra oil. A little will remain clinging to the surface – just enough to cook the crêpes. You do not need to add more oil. Return the pan to a moderately high heat. Select a spoon which holds enough batter to film the bottom of the pan. Put a spoonful of the batter in the pan and roll it around quickly until the base is completely covered. Tip out any excess batter. The crêpe should be thin as possible. As soon as the batter appears dull and edges have begun to brown, use a spatula and flip onto the other side. The second side will cook quicker. Remove the crêpe from the pan and throw it away. The first crepe just absorbs the oil from the pan and doesn’t taste good.
Fill as directed above. Makes 12 crêpes.
connieiscooking 
Crêpes are one of our family’s favorites!