SO, crepes are amazing. They were sort of a mystery to us for a very long time, until our friend Valentin taught us how to make them. They are easy, once you get the hang of it, and you look super fancy while making them (because you FLIP THINGS UP IN THE AIR! You can also use a crepe spatula, but flipping them is way more fun.)

We had these strawberry cream cheese crepes for breakfast one day last week, which felt quite decadent. They should probably actually be a dessert, and not a meal, but psh. They were DELICIOUS.

Ingredients for crepes:
1 1/4 cups of flour
4 eggs
2 cups of milk
3 1/2 tablespoons melted butter
Pinch of salt

1. Whisk the eggs in a bowl, then add the other ingredients. Stir until there are no lumps.
2. Heat a non-stick skillet to medium heat. Add a little butter and spread over the bottom of the pan. We use a 12-inch skillet, which is a bit big for crepes, but works well for us. ('Crepe pans' tend to be 8-10 inches.) Pour about a half of a cup of batter in the skillet, lift from heat, and quickly tip the skillet to one side, then turn, so the batter fills the bottom of the pan. It will create a very thin layer.
3. Wait until you can use a spatula to separate the edge of the crepe away from the side of the skillet, when the crepe will slide just a little bit under gentle pressure.
4. Take the pan off the stove, and holding it level, jerk your wrist quickly back and then push forward and up. The crepe will fly up into the air and flip. Make sure your pan is underneath the crepe on the way down. It's okay if the crepe doesn't land completely flat, upside down in the middle of the pan-- you can use your spatula to straighten it out. (Warning: do not do this step with people right next to you! You might hit them with a hot frying pan, or WORSE, drop your crepe on the floor!)
5. Was that totally confusing? If so, I found you this video. Alternately, you can use a crepe spatula.
6. When the crepe is lightly browned on the other side (this won't take long) remove from the pan and put on a plate, then repeat the process. This recipe makes approximately 8 crepes.



For the filling:
8 oz. softened cream cheese
1 cup whipped cream or whipped topping
1/4 cup powdered sugar

For the topping:
1-2 cups sliced strawberries (depending on how much berries you would like!)
2 tablespoons sugar

1. Whip the filling ingredients together.
2. Top the berries with the sugar and let sit for a few minutes to make the strawberries juicy.
3. Spread the filling over the crepe, add strawberries as well if you wish, and roll the crepe into a tube.
4. Top with strawberries.
5. Enjoy! Try not to go into a sugar coma. These are delicious!

(We had left over cream cheese filling... so we stuck it in the fridge and a few nights later used it as frosting for cupcakes! Yum, yum.)