Crepes (sweet + savory)

4 large eggs
2 1/2 cups milk
2 cups all-purpose flour
1/4 cup vegetable oil or melted butter
1/2 tsp. salt

1. Blend all ingredients together in a blender.  Refrigerate for 1-24 hours.
2. When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter.
3. Quickly whisk the crepe batter to recombine, then measure out 1/4 or 1/3 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter. Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip.
4. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes - I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke - the skillet is probably too hot.
5. Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes.
6. To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.

Sweet Fillings
Nutella
Biscoff cookie spread
Caramel
Whipped cream
Strawberries
Bananas
Raspberries
Thinly sliced apples
Powdered sugar

Savory Crepes
8 ounces chopped, cooked ham
1 1/2 cups shredded swiss cheese
Pinch of black pepper
Several stalks of fresh asparagus

In a medium bowl, toss together filling ingredients together. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you'll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown. While the crepes are baking, make the sauce.

4 Tbs. butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
Stone-ground mustard
Salt and pepper

Melt butter in a small saucepan, then whisk in flour and cook for 1-2 minutes, stirring constantly.
Slowly whisk in chicken broth and milk until the mixture is smooth.
Bring the mixture to a low oil, stirring often, and simmer for 3-4 minutes, until thickened.
Whisk in 4 Tbs. stone-ground mustard and salt and pepper to taste.
Top the warm ham and asparagus crepes with the sauce.


The batter recipe made about 18 crepes (using 1/3 measuring cup).  The savory crepes, along with kale salad, were very filling, and we wanted to have plenty of room for dessert crepes, so 6 savory crepes were enough for us.  The younger kids preferred their savory crepes without the asparagus, and some without the sauce.  12 dessert crepes meant two for each of us.  This is a great meal for an assembly line of cooking, filling, and arranging the crepes; then continuing to cook dessert crepes while someone else makes the sauce.

Also, the sauce recipe made twice as much as we needed, but I enjoyed having the leftovers with Costco rotisserie chicken the next day.

Source: https://www.melskitchencafe.com/crepes-crepes-crepes/