Crepes (dinner and dessert)

Most "Craperies" in this country use these crepes for dinner as well as dessert. Posh! These are very clearly dessert crepes. If you want to fill your crepes with dinnery things then see recipe below for savory crepes, better known as "galettes".

Ingredients

1 cup flour (125 g.)
1/4 tsp. salt
2 eggs
1 cup milk
(1/2 cup water)
1 tsp. sugar
1/2 tsp. vanilla
2 T. melted butter
Butter for pan



Directions

1. Combine all ingredients except water in a blender; if it doesn't look runny enough, add up to 1/2 cup water



2. Ideally, let the blended ingredients sit in the fridge for an hour (it will tear less easily)

3. Place about a ladle full of batter onto the side of a lightly buttered pan over medium-high heat, then pick up the pan and swirl the batter around the pan until it covers the entire pan



4. When the top looks dry (and maybe a bit bubbly), turn the crepe over and lower the heat to medium (I find it easiest to use a rubber spatula and a burger flipper; if you can flip it in the pan by using the pan handle, more power to you)

Dry looking edges, a bit bubbly:



5. Here is when you should add butter and sugar if you are making butter/sugar crepes



DINNER CREPES (Galettes):

1/2 cup Buckwheat Flour
1/2 cup All-Purpose Flour
3/4 - 1 cup Milk
2 Eggs
2 T. melted butter
1 tsp Salt
Water just in case (you want it to look like a runny batter)

You can also try 2/3 Buckwheat and 1/3 All-Purpose. Won't be as easy to work with but will have a stronger flavor.

Fill it with any savory fillings you want, but if you want to go for the classic galette, filling should include ham, egg, sauteed mushrooms (sauteed with say, olive oil, garlic, and white wine), and gruyere, or any combination thereof! Can also use turkey if you're husband is a zealot. *cough*

Don't forget to let it sit for an hour!