Crêpes

1. Blend flour, eggs, milk, salt, and melted butter until smooth. Chill the batter for 1 hour or overnight.
2. Heat a greased 8-inch nonstick pan over medium heat. Pour 3 tablespoons of batter into the pan and swirl to cover the surface.
3. Cook until edges lift and the center is no longer shiny. Flip and cook for 20 seconds. Repeat.

Filling Ideas 

• Creamy Mushroom 

  1. Heat olive oil in a skillet, add mushrooms, and cook until caramelized.

  2. Stir in butter, onions, and garlic, cooking until tender. Add thyme, heavy cream, and vinegar (or lemon juice). Cook until the cream thickens. Season with salt and pepper

  3. Spoon the mushroom filling into crepes, top with cheese, and fold into quarters. Serve hot, optionally with a fried egg or salad, and garnish with thyme.

• Sweet Apple Cinnammpn 

  1. Melt butter in a skillet over low-medium heat. Add apples and cook for 4 minutes until they soften.

  2. Stir in brown sugar, vanilla, and spices. Cook for another 4 minutes until caramelized.

• Butternut Squash and Ricotta 

  1. Melt butter in a skillet over medium heat. Add squash, garlic, sage, salt, and pepper, and sauté for 8 minutes until browned.

  2. Add 1/2 cup water, cover, and cook for 8 minutes until squash is tender and liquid is absorbed.

  3. Mash squash with ricotta and cream until blended. Keep warm.