Crepes.

Pretty much the easiest and most interactive dessert you can serve on a week night.  It takes just a second or two to throw it all together and filling them with your own favorites is half the fun.  If you’ve never done it, it takes just a little practice, but once you master it, you’ll never forget how to do it.

Crepes

• 1 cup of whole milk or half & half
• 2 large eggs
• 1/4 cup water
• 1 cup of flour
• 2-3 Tb sugar {depends on how sweet you like them}
• 3 Tb melted butter

Throw everything in a blender and pulse until fully incorporated, make sure you scrape down the sides of the blender to be sure.  Then, let it sit on the counter for one hour. 

When you’re ready to cook the crepes, heat an 8” pan to medium high heat.  Add in a small pat of butter and about 1/4 cup of batter, swirling the pan so that the entire bottom is covered with a thin layer.  This is the part that takes some practice, you want them pretty thin and the swirling and coating the pan has to be done quickly.  Allow it to cook for a minute or two on the first side, then gently shake the pan to loosen the crepe from the pan.  Slide a spatula under the crepe and flip, cooking on the second side for another minute.  Slide them onto a plate and continue with the same process until all the batter is used.

You can keep these in the oven on warm or you can have people fill and eat as you’re making them.  You can also make them a day ahead and store them between sheets of waxed paper in the fridge, though I much prefer to have them right out of the pan.

For the filling, gather things like canned cherries, jams, Nutella, or vanilla sugar.  You can even use pie fillings, peanut butter, or puddings.  Spread a thin layer on the crepe, roll and enjoy!

 

Or if you’re Finn, you can fill them with a mixture of Nutella and peanut butter and eat it right there in the kitchen without a fork.  I swear that baby owns clothes, but keeping him in them is another story.