Crepes

Grandma Carlene said we are the only family with left-over crepes (used to make the wondrous Smaco). That would be a tragedy indeed. Crepes are easy to make (okay, practice makes if not perfect, good enough and easy) and versatile--the perfect refrigerator magnet (throw all your leftover bits of goodness inside and you've got a meal). Mat's the original crepe maker at our house, but Kathryn is his number one helper and will be flying solo soon. We try to have these every Sunday--it's a tradition I love and mourn if Mat doesn't have time to do it. We first tried making crepes after reading an article in the Deseret News, alas, I could not find a link. Please feel free to put your favorite filling as a comment! So here are the recipes we use showing Mat's alterations after making them tons.

Sweet Crepes
1 cup milk
1 cup flour
1/2 cup water (this varies--just get it to the consistency you want)
4 eggs
1/2 cup melted butter (we only use 1/4 cup)
1 pinch salt
1 tablespoon sugar
(we add 1/4 teaspoon vanilla)
Butter or oil or ghee (yes, Mat makes his own ghee) for cooking

Place all ingredients (except cooking butter or oil or ghee) in a food processor or blender and blend until smooth. Refrigerate for at least 30 minutes (this doesn't always happen at our house). Heat butter or oil in a small, flat skillet over medium heat. (The DN article we read actually encouraged the use of a big, old non-stick skillet that all the non-stick surface had come off of. Surprise, surprise--we had one of those! And it works great!) Ladle about 1/4 cup of batter into the skillet and tilt the pan in a circular motion so the entire bottom of the pan is thinly coated, about 1/16-inch thick.

Let the crepe cook for about a minute or two (for about a minute or less). There will be some bubbling. The outside edges of the crepe should have some browning before you flip the crepe over. To check for doneness, you can carefully lift the edge with a thin spatula. It should be a mixture of golden brown and light areas. The crepe should have a nice, lacy pattern if it is cooked properly. The first crepe often just gets thrown away.

Flip the crepe over and cook another half-minute (15 seconds or so) on the other side. Slide crepe from pan onto a plate or rack to cool, and repeat. Makes 10 crepes.

Peanut Butter Crepes
1 cup milk
1 cup flour
3 eggs
2 Tablespoons ghee melted
1/2 teaspoon salt
3 Tablespoons sugar
1/4 cup peanut butter (natural, of coarse)
plus water as needed (1/4 cup is a good guess)

Blend, let rest in fridge.