Into the Kitchen: Weekend Crepes

One of my favorite foods in the whole wide world is the crepe. It can be savory, it can be sweet--it is all things. Generally, the way I like to make them is with a little butter, a little sugar and jam. Of course, they're luxurious but they also make for a wonderful meal in a pinch.

Ingredients

3 eggs
1 1/2 cups milk
1 cup of flour
Salt
1/2 stick melted butter
jam of your choice
confectioner's sugar

Whisk together eggs and milk and then flour and a pinch of salt. (Unlike stirring pancake batter, you want to be sure there are no lumps.) Heat a large skillet on medium high. Even if using non-stick pan, you'll want to oil the surface. With melted butter and pastry brush handy, spoon a large spoonful of batter into the center of the pan. Here's the tricky part at first: using the base of the ladle spread the batter out in a circular motion. The thinner you can spread the crepe, the better. Once you have the hang of this, you're set! Turn the crepe when the edges become golden brown. Cooking the second side, brush on butter lightly. Serve immediately. Spread a bit of jam and sprinkle with confectioner's sugar .

(Photo from here.)