Crepes

My wonderful husband has one minor flaw.  He doesn't know how to cook.  "Big deal," you say, "you love to cook."  Yes, that is true, but some nights I just don't want to touch a pan.  Eating out gets expensive fast, and pizza is hard on both the pocketbook and the waistline. My dear hubby had to learn.

The first dish I taught him was crepes.  I am not a morning person, and, for a while, rarely ate breakfast as I ran out the door in the morning.  This really bothered my dear husband, who knows that breakfast is the most important part of the day.  (Later I learned that skipping breakfast is called the Sumo diet and can actually increase weight gain!)  So I taught him crepes.

My dear man does not fashion himself a cook, in an old fashioned way he see's that as my work, and is happy that way.  Yet, when he mastered crepe flipping, he was very proud of his new skill, and has since made this recipe for family and friends.

Crepes
Adapted from The Fanny Farmer Cookbook

Ingredients
2 eggs
1 1/2 cups milk (soy milk works great)
1/2 t. salt
1 cup flour
2 T. melted butter

1.  Beat the eggs in a bowl and add other ingredients.  Mix until all lumps are gone.  This step can be done in a food processor or blender, or by hand.
2.  If the batter is fairly thick add another 1/4 cup milk.
3.  Heat a pan on medium high heat and spray with non-stick spray.
4.  Pour about 1/4 cup of the batter into the pan and turn the pan so it coats thinly.  If it is too thick, pour some batter back in you bowl.
5.  Let it cook until the edges curl up and the crepe moves easily about the pan when you shake it back and forth.
6.  Flip the crepe, either with a spatula, you fingers, or by a quick back and forth pan motion, tossing the crepe out of the pan and catching it again on the opposite side.  (Find a video or someone who knows how to do this, it will make it much easier to learn.)
7.  Cook until this side slides freely about the pan, and transfer to a plate.
8.  Repeat until batter is gone.
9.  Enjoy!

This makes four servings, one serving is 6 points on Weight Watchers.


Crepe Fillings
I usually make some sort of fruit filling by taking apples, berries, pears, or peaches (or whatever else I happen to have on hand), adding a little sugar and water and cooking down in a pan till the fruit is soft.
Today I made this with some canned pears, I drained the syrup off, added some ground ginger, and mashed it a bit, then cooked until it was heated through.
Other good fillings include: peanut butter, nutella, powdered sugar, yogurt, cream cheese, savory items.  Explore a little and find out what you like.