Crepes

Contributed by Allison Christensen

To make about 20-24 crepes, you'll need a few ingredients and utensils:

Ingredients:

4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

¼ cup (½ stick) melted butter or margarine

Cheese filling

4 oz cream cheese

1/2 cup cottage cheese

2 egg yolks

2 tbsp sugar

1 tsp vanilla

Beat until smooth and refrigerate until used.

Fill each crepe with about 1 tablespoon filling and roll up, folding in the ends. Warm on a hot, buttered skillet.

Serve warm, with sour cream and fresh or frozen berries.

Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips:

Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.

You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.

If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.