I make crepes a lot. Mainly just because they’re delicious, but also because they’re so easy, and there are SO many options for them. I know that there are tons of people who are intimidated by making them; they’re so thin, they seem impossible to flip, and if you ever watch someone do it at one of those trendy crepe restaurants, it seems like an art form. The key to making them at home though, it’s just not caring about the way they turn out. It doesn’t matter if one is thicker than the others, or darker than the others.
The other key is accepting that the first 1-2 are going to look like crap, they just are, at least in this house. I consider those chef scrapes to be eaten while making the rest of the batch.
As for fillings – my favorite way for breakfast is cottage cheese and cherry pie filling inside, with whipped cream on top. Totally a healthy way to start the weekend <- sarcasm alert. Other awesome ways to fill: sugar, cinnamon sugar, nutella, nutella with banana slices (or apple slices, or strawberries, nutella basically goes with everything), peanut butter and banana, peanut butter and jam, dulce de leche, ricotta with a little icing sugar mixed in and then fruit added, any kind of jam or fresh fruit.
If you want to really kick it up – beat some cream cheese with a little bit of icing sugar until it’s spreadable. Spread that inside a crepe, top with some macerated raspberries and a drizzle of Devonshire cream. Fold it up, then top with some fresh raspberries and more Devonshire cream. This is the greatest thing ever, and I just realized it’s been at least a couple of years since I made them this way, so now it’ll probably be happening next weekend.
Now, I whip the batter up in a blender because it’s incredibly easy, and I can pour the batter straight into the pan from it. You can just use a whisk, or a hand mixer though, it doesn’t matter.