What a load of Crepe

Here's something that'll make your next Sunday brunch memorable and give it a little French cachet. Crepes are surprisingly easy to make, there are a lot of things you can do with them, and they freeze well, so I you make too many, they won't go to waste.

There are plenty of crepe recipes available on the inter webs. The one I'm giving you works very well for me, but you may wish to browse around and try some others. Here's all you need;

1 cup all purpose flour

3 large eggs (4 medium)

Milk (enough to bring the volume of the milk and eggs combined to 2 cups)

pinch of salt

melted pat of butter

1 tsp cinnamon*

1 tsp vanilla*

(* you may omit these items, or substitute any number of other things in their place. For example, you may wish to make a savory crepe with something like rosemary and garlic to go with a seafood dish. There are lots of possibilities. This is a blank canvas)

Mix all of the liquid (except butter) ingredients in a large mixing bowl and whisk them well. In a separate bowl, combine all of the dry ingredients and stir them together well. While whisking the liquid, slowly pour in the dry ingredients. When it's all mixed, then pour in the melted butter and whisk it until it's a bit frothy.

Get your non-stick pan moderately hot and, using a soup ladle, pour into the center of the hot pan about 1/4 - 1/3 cup of the mix. Swirl it around the pan to coat the entire bottom and let it set on the heat for a couple of minutes. After a bit, use a spatula to lift the edge and peek under the crepe. It should be starting to get a bit brown on the bottom. When it is, carefully flip it over and cook the other side for about the same amount of time. Once it's done, lay it on a plate and set it in a warm oven while you make the next one. I use two pans at a time to speed things up. This recipe will make about 2 dozen crepes. It takes a while to hit your optimum rhythm, but once you find it, you'll be a crepe makin' machine.

You can make a sauce for them from berries, serve them up with ice cream, or just roll them up and dust them with powdered sugar. Kids love 'em that way.

If you make too many, they can be frozen. Just put a sheet of waxed paper between them and seal them up in a zip-lock bag and drop 'em in the freezer.