Sweet Crepes

This french cuisine can be made sweet or savory.  I chose sweet for the kids (because why not?), but if you leave the sugar out of the recipe, they are delectable as a savory entree--just replace fruit for cheese and meat.

I N G R E D I E N T S

2 eggs
2 tablespoons canola oil
3 tablespoons sugar (omit if making savory)
1 cup flour
1 1/3 cups milk

I N S T R U C T I O N S

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no bumps.

Heat a non-stick skillet to medium-low heat.  Hold the pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion, pouring just enough batter to coat the bottom of the pan (about 1/3 cup).  Place back on the heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, about 30 seconds.  Flip crepe and cook an additional 15 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your favorite choice of sweet (nutella, hot fudge, peanut butter, maple syrup, pudding, pastry cream, fruit, etc.) or savory (meat, cheese, vegetable) filling.

**Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.