Hi Priscilla!
Crepes can be used for desserts or for savory dishes. Crepes freeze well, so they're good to have on hand for a quick lunch or dessert.

Dessert ideas:
- Place a scoop of ice cream on the crepe, fold in half or thirds, drizzle with chocolate, caramel or a fruit sauce.
- Put cooked fruit (apples) or fresh or frozen berries inside crepe, fold & top with whipped cream or ice cream.

Savory ideas:
- Make a white sauce, add leftover meat, vegetables, canned tuna, shrimp. Place some on the crepe & fold, add a bit more on top.

CREPE BATTER

3 eggs
3/4 cup flour
1/4 teaspoon salt
1 cup milk
1 tablespoon butter, melted

MIXER OR WHISK METHOD:
In a medium sized mixing bowl, combine the eggs and salt. Gradually add the flour alternately with the milk, beating with an electric mixer or whisk until smooth. Beat in the melted butter. Let batter stand, some say, at least one hour.

BLENDER METHOD:
Combine all the ingredients in a blender jar and blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth. Refrigerate the batter for at least one hour to allow the flour to expand and the air bubbles to collapse. During this standing time, the batter may thicken but can easily be thinned with the addition of milk or water.

NOTE: For dessert crepes, add 2 tablespoons sugar to batter.

Yield: 10 to 12 crepes