Crêpes

My mum got me a crêpe maker the other week-end because I had been talking about how much I wanted one, and there was a one cheap in Tuesday Morning. (Originally she had said no cause I'm leaving in a couple of months and it won't work in Europe) I LOVE crêpes, they're one of my favourites food. Especially when I've made them and they're so easy and you can put anything you want in them. They're also not as heavy as American style pancakes, they're a lot lighter and less stodgy which is why I love them! This is the one she got me: http://www.jardenstore.com/productdetails.aspx?BrandId=501&pid=1302 ; only mine was a lot cheaper, like $10 and I like it because you dip the top into a pan of batter which I think sounds easier that way you get an equal amount of batter everywhere. For a basic crêpe batter which makes about 6 22 inch crêpes : -4 large eggs -1 1/2 cups milk, more as needed -1 1/2 cups all purpose flour -1/4 teaspoon of salt -2-3 tablespoons of butter for rubbing on the cooking plate. 1)combine flour and salt in a large bowl and then make a well in the middle. break the eggs into the center and in 3/4 cup of milk. whisk in a small circle in the middle to blend the eggs and milk. whisking constantly, slowly draw in the flour until you have a thick mixture and then add another 3/4 cup of milk, and whisk until smooth. 2)strain to remove any lumps and let the batter rest at room temperature for atleast 30 minutes. 3)melt the butter, and brush onto the cooking plate, or into the bottom of a frying pan before dipping into batter. (if you don't have a crêpe maker, just take a ladle of batter and pouring into a very hot frying that you've coated with a little bit of butter, and then when it start's to bubble and comes up at the sides, if you can lift it up to see if it's golden, give it a flip for about another 30 seconds.) TIPS: Using butter to brush on the cooking plate or frying adds flavor but also oil can make the crêpe stick. Don't stack crêpes because the steam that comes off of them will make them become gummy. They can be eaten hot or cooled, and even frozen for later.

Fillings: The fillings for crêpes are endless! It all depends on what you want. You can make them either savory or sweet. Try curried chicken or chicken and mushrooms, or fresh shrimp, a vegetable filling would be nice. For sweet I love fresh lemon juice and icing sugar and then in another one nutella, because the hot crêpe will melt the chocolate :P The possibilities are endless pretty much and they're so easy and cheap to make. You can also cook off some alcohol like cointreau to pour over the top which is what Crêpes Suzette is; a very popular french dessert. You can really do anything with them and they're delicious. Enjoy :)