11:52 a.m. CDT, March 28, 2011

Ingredients and equipment:
1 cup all-purpose flour
3 eggs
1½  cups milk
2 teaspoons vegetable oil
¼ teaspoon salt & sugar
3 tablespoons melted butter
Zest of half and orange
1 stick of butter, for coating the pan
Mixing bowl & whisk
Non-stick skillet
Spatula and ladle
Iron skillet or crêpe pan

Method:

Combine milk and eggs. Mix all the dry ingredients together in the bowl. Combine the milk and eggs together and whisk together. Try not to make any bubbles, fold and mix this batter. Add the liquid into the bowl and slowly stir all together. Then the oil and butter last. Generally the batter needs to sit for at least 4 hours in the cooler for the right liquid consistancy. I suggest making it the day before.

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Place crêpe pan over moderate heat. Rub the stick of butter over the pan so a thin layer of butter is on the pan. Using the ladle pour in just enough batter to cover ¾ of the pan then quickly turn the pan so the batter spreads evenly. As the crêpe cooks small bubbles appear on the surface, this is a sign that its time to flip over the crêpe and cook the top side. You can flip it in the pan or use a spatula to turn.

Lift the finished crêpe out of the pan onto a plate and continue this process until all the batter is used up.

Sweet filling:
4 ounces sliced fresh strawberries
1 tablespoon sugar
2 ounces maple syrup
2 ounces sweetened whipped cream
2 ounces vanilla yogurt
Powdered sugar

Mix the strawberries, sugar and maple syrup.  Spread the filling evenly onto the crêpe and fold in half, allowing to warm slowly in the pan.  Fold in half again and serve onto plate.  Mix the whipped cream and vanilla yogurt and add a dollop to the crêpe.  Dust with powdered sugar.

Other sweet filling ideas could include:

Nutella and pecans. apple puree, strawberries and fresh cream, banana and chocolate, orange and caramel sauce, orange segments, various sauces that are made using liqueur.

Savory filling:
1 ounce steamed artichoke heart, sliced
1 ounce mushrooms, sautéed
5 ounces Gruyere cheese
5 ounces chevre (goat cheese)
Salt and pepper, to taste
Diced tomato, to garnish

Spread the filling evenly onto the crêpe and fold in half, allowing to cook slowly in the pan.  Fold in half again and serve onto plate.  Garnish with diced tomato.