Danish Style Crepes

Note: Fun fact, crepes actually originated in England.

Ingredients

• 2 large eggs
• 2 cups whole milk
• 1/2 cup butter, melted
• 1-1/4 cups all-purpose flour
• 2 tablespoons plus 2-1/2 teaspoons sugar, divided
• Fillings (see “Fillings” section at the bottom)

Protocol

1. In a large bowl, whisk eggs, milk and butter.
2. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well.
3. Refrigerate, covered, 1 hour.
4. Heat a lightly greased 8-in. nonstick skillet over medium heat.
5. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar. Repeat with remaining batter and sugar, greasing pan as needed.
6. When cool, stack pancakes with pieces of waxed paper or paper towels.

Fillings

• lemon, sugar (powdered or otherwise), whipped cream
• strawberries, sugar, whipped cream
• sauteed mushrooms, shallots, roasted pepper, goat cheese, chicken, balsamic or saba.