Crepes

2 c AP flour
2 tsp granulated sugar
1/2 tsp salt
3 c whole milk
4 large eggs
3 TBS melted unsalted butter
+ 2 more TBS melted butter for cooking the crepes

Whisk flour, sugar and salt together in a medium bowl.

Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth.  Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)

Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes.  Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds).  Using the rubber spatula, lift edge and flip crepe to lightly cook the other side.  Then lift over to slide onto plate.  Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.)  You can keep the crepes in the refrigerator for 2 days if needed.

With your crepes you can make lots of sweet or savory dishes, for example:

1. Cheese blintzes

Make filling - Stir together
  11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese
  1/2 c 10x sugar
  1 ounce softened cream cheese
  1/4 tsp salt
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.

Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line.  Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)

When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen).  Serve on plate with raspberry sauce or cherry heated cherry pie filling.

2. Crepe Suzette

Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat.  Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.

2/3 c fresh orange juice
2/3 c sugar
2 TBS Grand Marnier - optional
6 TBS chiller butter cut into pieces
1/4 tsp kosher salt

Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving.  Yum!