Crepes are a versatile French dish that can be enjoyed sweet or savory, depending on the toppings and fillings you choose. This recipe shows you how to make delicious, thin crepes without using sugar or vegetable oil, making them a healthier option for breakfast, brunch, or dessert.

Ingredients:

• 1 cup of all-purpose flour (you can use whole wheat for a healthier option)
• 2 eggs
• 1 1/2 cups of milk (any kind, including non-dairy alternatives like almond or oat milk)
• 1 tablespoon of melted butter or a neutral oil like coconut oil
• A pinch of salt
• Optional: vanilla extract for sweet crepes or herbs for savory crepes

Equipment:

• Non-stick skillet or crepe pan
• Mixing bowl
• Whisk
• Ladle or measuring cup for pouring batter
• Spatula

Instructions:

1. Make the Batter:
   • In a large mixing bowl, combine the flour and salt. Create a well in the center.
   • Crack the eggs into the well and start whisking gently, gradually incorporating the flour from the sides.
   • Slowly add the milk, whisking constantly to prevent any lumps. Your batter should be very liquid, almost like heavy cream.
   • Stir in the melted butter or coconut oil. If making sweet crepes, you can add a teaspoon of vanilla extract at this stage.
2. Let the Batter Rest:
   • Allow the batter to rest for about 5 minutes. This helps the flour absorb all the liquid and makes the crepes more tender.
3. Cook the Crepes:
   • Heat a non-stick skillet or crepe pan over medium heat. You can lightly brush the pan with a bit of butter or oil if it’s not a good non-stick surface.
   • Pour a small amount of batter into the center of the pan, tilting the pan in a circular motion to spread the batter evenly across the surface. The layer should be thin.
   • Cook for about 1 to 2 minutes until the edges start to lift from the pan and the bottom is light golden brown. Use a spatula to flip the crepe and cook the other side for another minute.
   • Remove the crepe from the pan and repeat with the remaining batter, stacking the cooked crepes on a plate.
4. Serve:
   • Crepes can be served with a variety of fillings and toppings. For a sweet option, consider fresh fruits, a sprinkle of cinnamon, yogurt, or a drizzle of honey. For savory crepes, fill with cheese, spinach, mushrooms, or eggs.

Tips for Perfect Crepes:

• Consistency: If the batter seems too thick, add a little more milk until you achieve the desired consistency.
• Heat Control: Keep the heat at medium to medium-low to avoid burning the crepes.
• Storage: You can store leftover batter in the refrigerator for up to 2 days. Whisk well before using again.

These crepes are simple, quick to prepare, and can be customized to suit any taste preferences. Enjoy creating your own combinations of fillings and discovering new favorites with this basic crepe recipe!