Crepes Divine

Long ago someone mentioned crepes on their blog. They said they never had luck making them. I thought back then that I should post my favorite crepe recipe so that they could have success, because it's virtually fool-proof. I'm just now getting around to doing that. I liked crepes growing up. My mom would make them on her special crepe maker (you dipped it upside down into the pie pan of batter.) But it was in Russia when I really fell in love with crepes. They call them bleenie (that looks utterly strange written out in English, but you get the idea). Most people would serve them for dessert, but they were thicker and more dense than the ones I ate growing up. I tried many a recipe after coming home, trying to find the one that resembled Russian bleenie the most. This is the recipe I have used ever since. It's simple, quick and best of all reminds me of chatting with my Russian friends over dessert.

CREPES

4 eggs
1 1/3 C. milk
1 C. flour
2 T. oil
1/2 tsp. salt

In bowl or blender, beat eggs (I always use a blender.) Add remaining ingredients and beat until smooth. Heath small fry pan on medium heat; grease lightly (I put about a tsp. of oil on a paper towel and rub it on the pan before each new crepe.) Pour 1/4 C. of batter, tilting the pan to cover the bottom. When crepe is set, flip to brown other side.

{This is what about 1/4 C. looks like...I never measure}

{This is what it looks like when it's set}

{This is how it looks when it's done}

They are delicious with traditional toppings like maple syrup, fresh fruit and whipping cream but as a dessert try sprinkling sugar in the middle and then dipping them in sweetened condensed milk....mmmm.....delish!

After making these for breakfast I keep the extras on hand for a snack smothered in nutella later on in the day...double delish!