Crepes

Last week I made crepes with my kids.  I took a big risk letting them pour the batter into the pan.  I also let them splash water in the pan to see that it sizzled, meaning the pan was hot.  The fun part, which young and old can both enjoy, is spreading/sprinkling the toppings.  Sautéed spinach, onions, and mushrooms are all good choices for a savory crepe.  You can skip or reduce the sugar in the recipe and even add herbs right in the batter.  Alternatively, you can add honey or agave syrup to the batter and fill the crepes with sweet crepe, cottage cheese, bananas, chocolate spread, and/or peanut butter.  I made thick whole wheat crepes with agave syrup.  I'd like to try the following recipe from composer Peter Vamos, on YouTube.

• 2 eggs
• about 1/2 cup milk
• pinch of sea salt (or any salt)
• about 1/2 teaspoon powdered sugar
• about 1.5 cups flour
• 1 can soda or soda water

Let it sit and settle.  I suggest holding back some of the soda water and add after you've let the batter settle.  He says you can add more soda, water, or flour if the batter is too thick or thin.  It should be thinner than pancake batter.  Add a tiny drizzle of oil to a hot pan, then add one ladle full of batter and roll the pan so the batter goes to the edges.  It looks like the crepe cooks 1-2 minutes on one side and 15 seconds on the other side.  You can check out the video for the full tutorial, a piano serenade, and filling suggestions.