Crepes are delicate, but pack an impressive culinary punch in their versatility. They can be a little bit intimidating, but we tackle them hands on in my Breakfast for Dinner class. Master these wafer thin little pancakes and you have the base for an elegant breakfast, savory appetizers, vegetable filled side dishes, or a decadent dessert.

Crepe recipes can vary in liquid, egg, and flour ratios, but my basic recipe strikes a good balance and can be made both sweet or savory. My personal favorite is sprinkled with vanilla sugar, lemon zest, and a dollop of whipped cream.

CREPES

2 eggs
1 ¼ cup milk
¼ tsp salt
1 tsp sugar for savory crepes (2 -3 TBS for sweet crepes)
2 TBS melted butter
1 cup flour

Add ingredients to a blender (flour last), blend to combine, and then let batter rest for 15 minutes. Preheat an 8-inch skillet over medium heat. Brush with additional butter. Pour approximately 3 TBS of batter into the pan and swirl to coat and form a circle. Cook for approximately 40 seconds or until edges barely brown. Flip and cook additional 15 seconds. Remove from pan and stack on plate or wire rack. Repeat until batter is used up. Should make 10-12 crepes. Can refrigerate or freeze between layers of parchment.