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WHAT ARE CREPES & HOW ARE THEY MADE
 | Crepes are a wonderful, paper-thin creation, but often are served tough & dry. Try this: |
| Mix 1 & 1/4 cups flour, 1 Tbsp sugar & 1 tsp salt in a mixing bowl. In a separate bowl, beat three eggs, then mix in 2 1/2 cups of half-and-half, 1 Tbsp canola oil & 1 Tbsp vanilla extract. Slowly pour wet ingredients into dry, beating vigorously with a wire whisk. |
| Clumps of flour will result in rubbery crepes, so after beating the mixture well, strain out lumps with a metal mesh strainer or cheese cloth. Cover & chill for 30 minutes to allow the batter to thicken slightly. |
| The right pan matters. Use a crepe or quality 10-inch non-stick pan. Heat to medium high. Then, using a 2-inch ladle, pour batter in the middle of the pan & gently roll to allow the batter to flow to the edge. |
| Once bubbles cover the surface of the crepe, use a rubber spatula to flip. Do not break the crepe, if necessary lift the crepe with the spatula & use your other hand to grab & flip it over. Continue cooking for about 1 minute. A crepe should be slightly brown. Remove from the pan & repeat. This recipe makes about 20 crepes. |
| Crepes can be filled with everything from jam to meats & cheese. Crepes are delicate, so fill them on the serving plate. Place filling in the center & roll crepe. Dessert crepes usually are topped with sprinkles of powdered sugar. |