Crepes By Ratio

Average crepe is 2 oz so adjust recipe to number of crepes you need.

My large eggs are about 1.875 oz each.

Use a scale and zero bowl, add eggs and note weight. Zero scale.

Add same weight milk. Zero again.

Add 1/2 the weight of egg.

Whisk well. Let it sit fo flour hydrates.

Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice.

Using paper towel or silicone brush, lightly cover hot pan with oil or butter.

2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish.

Cook untouched until set. Gently turn and briefly cook other side.

Remove to rack as more are made.

Can cool and stack, cover and refrigerate for later use.

Fold sides in 1st, bottom up and roll. Place seam side down.

Make leftovers elegant.

Chicken, duck, beef, pork, sausage etc.

Cream cheese, sour cream and chives mixed layer lox or smoked salmon.

Ham and cheese.

Corned beef, saur kraut and swiss then bake.

Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick.

Lemon curd and top with honey or creme fraiche.

Jam, fold and top w/powdered sugar.

Make a donzen layer crepe cake with your choice filling.

Apple, butter, brown sugar sauted, fold and top with cinnamon.

Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce.

Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette.

Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.