Simple Crêpes

These are treats we'd buy the kids at German festivals for about 4 Euro ($5.30) apiece. I'm not sure if they are European in origin, but to our family they will always be a European treat. One batch made enough to feed four ravenous kids (about 10 crêpes) so next time I will have to double the batch so the adults can have some, too.

In a blender, Purée:

1 cup flour
1 Tbsp sugar
1/4 tsp salt
1 1/2c milk
4 eggs
3 Tbsp butter, melted

Let batter sit at least 15 minutes at room temperature. (You can also refrigerate for up to 1 day, just whisk before using). Pam a 12-inch skillet. Pour 1/3 cup of batter into the skillet. Swirl skillet to completely cover the skillet. This is going to look too thin, but remember, this is a crêpe, not a pancake. Cook over medium heat until the underside of the crêpe is golden brown...about 1 1/2-2 minutes. Loosen the edge of the crêpe with a spatula, and then flip the crêpe quickly with your fingertips. Cook for 1 minute and move to a plate. Repeat with the remaining batter, spraying the pan with PAM between crêpes.

The kids really enjoyed these crêpes with Nutella and bananas. In fact, one of the little food critics sleeping over (whose Dad makes the best crêpes, EVER) says that mine were "really good!” I always consider it the highest of compliments when other people's children will eat what I cook.

If Nutella is not your thing (For example, if you are over the age of 15) you can also fill these crêpes with ham and cheese, peanut butter and jelly, powdered sugar, strawberry jam and whipped cream...or anything else left over in your fridge.