Crepes

You can serve crepes with fresh fruit, Nutella or syrup, but my favourite way is to sprinkle some sugar on them, then roll them up. The blueberry sauce is also really nice. You can replace the blueberries in the recipe with any other type of berry. I love to add sliced oranges and strawberries to balance the sweetness of the sugar.

Crepes

Adapted from The Bad Girl's Kitchen

Makes 8 crepes

Ingredients

For the Sauce

• 1 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 teaspoon water

For the Crepes

• 3/4 cup 2% milk
• 3 large eggs
• 1/4 cup butter, melted & cooled
• 1/2 cup all purpose flour

Directions

1. Start with the sauce. Place all the ingredients in a small pot and simmer over medium heat until it thickens slightly. I just let it cook the whole time I'm making the crepes.
2. Whisk together all the ingredients for the crepes and set aside. 
3. Heat a nonstick pan (or crepe pan if you have one), over medium heat. 
4. I brush the pan with a little butter, then, quickly pour in 1/3 cup of the batter and swirl the pan. My crepes never turn out perfectly round. Does anybody really care? 
5. When the surface of the crepe starts to look a little dry and the bottom has a little colour on it, you can attempt to flip it. I find that metal utensils slide under much easier than plastic ones, because the crepes can be a bit sticky. Be gentle, don't scratch your pan. Cook just for another minute then turn out onto a plate and repeat with the remaining batter. 
6. Crepes look fancy, but they're easy. Give them a try next time. I prefer them over pancakes.