Crepes

It's Wednesday night. I'm just home from working out, I'm bogged down with scool work, I'm tired, I'm hungry and don't know what to eat... and I'm poor. This is when crepes, one of the most simple and versatile foods, comes in handy. I'm sure many of us have heard of sweet crepes for breakfast or ice cream crepes for dessert, but crepes also make a great dinner item. Make them and fill them with steamed asparagus and cheese, fill them with sauteed broccoli and parmesean and top them off with a mushroom sauce (like the one in the the mushroom pasta recipe)... the possibilities are endless! Here is a basic crepe recipe that my French-Canadian fiancee taught me.

Ingredients: (note: the ingredients are part:part, meaning if you're just making crepes for one or two it's 1 egg: 1 c. flour: 1 c. milk, if you're making crepes for 4 or 6 it doubles to 2 eggs: 2 c. flour: 2 c. milk. The recipe below is for one or two people)

1 cup unbleached flour
1 free-range egg
1 cup milk
2 pinches of salt
a pinch of sugar
olive oil

Preperation

1. Crack egg and put it in cooking bowl. Add milk. Stir while adding flour. Mix well.
2. Add salt and sugar
3. Heat frying pan on high medium heat with about 1 tbsp. olive oil
4. Measure about 2 tbsp. of crepe mix and put into pan. Quickly move pan in circular motion to make a thin, round crepe shape out of the mix. Cook 1 min. on both sides.

Voila!

Dress it up however you want or follow my suggestions above. Serve with a simple green salad for a tasy meal!