Baking Club Crepes



Makes about 6 crepes


SWEET

2 eggs

1 cup milk

⅓ cup sugar

½ teaspoon vanilla


1 cup flour (whole wheat, buckwheat, etc work, too)

1teaspoon salt


Butter, for pan


Crepe fixings— fruit, Nutella, jam, Pb, whipped cream, etc.

(Crepe cake: 2x crepe recipe, 1 recipe lemon curd)


SAVORY

2 eggs

1 cup milk

1 teaspoon sugar


1 cup flour (whole wheat, buckwheat, etc work, too)

1 teaspoon tsp salt


Butter, for pan


Crepe fixings- bacon, ham, cheese, eggs, mushrooms, greens, etc.

(1 recipe cheese sauce for savory crepe cake)


Blend eggs, milk, sugar (and vanilla) in a blender until smooth and frothy. Add flour and salt and blend to combine. (You’re welcome to stop here and refrigerate the batter for tomorrow! I wouldn’t recommend saving the batter beyond 1 day).


Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles and edges are dry and golden brown, 1-2 minutes. Flip!


Sweet Crepes: Arrange sweet fixings across the center then roll or fold the crepe up and serve!


Savory Crepes: Arrange savory fixings in a large square within the crepe. Fold the crepe sides up to act as a frame around the large square and serve!


Salem Crepe Cake: Cook the new side until a few brown spots appear, about 30 seconds, then transfer to a plate. Layer with 3 tablespoons lemon curd and repeat for two layers. Add 3 tablespoons strawberry jam for third layer, repeat with 2 layers crepe/lemon curd, then 1 layer crepe/strawberry jam, etc until you get to the final top crepe.