Sweet & Savory Crepes for 2!

I recently rediscovered my love for crepes on my last trip to Napa Valley wine country. I always thought they looked so difficult to make, so I never attempted it. They sell things like a special crepe pan, crepe spatulas, and a wooden tool to spread the batter. You do not need to waste time or money buying these. All you need is a good non stick pan and a rubber spatula! This recipe is super simple, quick and tastes delicious! 

Basic crepe recipe. Makes 6-8 crepes. 

• 1 cup flour

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• 1/4 teaspoon salt

• 3 tablespoons melted butter

Combine all ingredients in a blender or food processor and blend. 

Heat a non stick pan on medium heat, greased with about 1 teaspoon of butter or spray lightly with Pam. 

Pour about a 1/4 cup of batter into pan, rotating the pan so the batter is distributed evenly. 

Cook for about 4 minutes or until golden brown. 

Using the spatula, flip the crepe and cook for another 4 minutes. 

The crepe should be flexible enough for you to fill and fold. 

Recipe for savory filling:

•1 sweet potato, peeled and diced

• 2 cups fresh spinach leaves

• 1 garlic clove minced

• 1 tablespoon grated Parmesan cheese

In a pan, sauté sweet potatoes in olive oil for approximately 10 minutes or until softened. Season with salt and pepper. Add garlic. Add spinach until wilted, then sprinkle with the cheese. Set pan aside until ready to fill the crepe. 

Sweet Nutella Crepe

After crepe is cooked, spread with Nutella and fold over. Be creative and add strawberries or bananas!

The great thing about crepes is you can fill them with anything!