Recipe: Simple Crepes

Makes 9 crepes

1 cup all-purpose flour (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 ½ cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted.

1. In a blender, combine 1 cup all-purpose flour (spooned and leveled), 1 tablespoon sugar, 1/4 teaspoon coarse salt, 1 ½ cups whole milk, 4 large eggs and 3 tablespoons unsalted butter, melted.

2. Purée until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, about 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

To make 1 Peanut Butter and Jam Crepe Roll. Spread 1 heaping tablespoon each grape jam and natural peanut butter on a cooled crepe. Roll, then slice into rounds with a serrated knife if desired.

To make 1 Chocolate-Hazelnut and Banana Crepe. After flipping a crepe (above, step 4) in the skillet, top with 2 tablespoons chocolate-hazelnut spread, such as Nutella, and 1/2 banana, thinly sliced. Cook until spread melts, about 1 minute. Fold into quarters.

Note: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.

For an additional recipe for Crepes with Vegetables and Goat Cheese go to seattletimes.com/food

From Everyday Food