One thing we differ on is how we like our crepes prepared. I'm the savoury and he's the sweet. Mine has a feta & chive spreading. The hubby had his with nutella and a dusting of icing sugar.
It's not that I don't like the sweet (I've been known to eat nutella by the spoonfuls... ooooh, yum) but I just prefer my crepes the opposite end of the taste scale. But at least we agree that we both love crepes!
3/4 cups flour
1 teaspoon sugar
3 eggs, lightly beaten
1 tablespoon melted, unsalted butter*
1 1/2 cups milk
In a bowl, stir together the flour, sugar and salt. Add the eggs and melted butter and stir until smooth. Add the milk and mix well.
Heat a nonstick pan, melt 1 tsp butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used up
* we use margarine most of the time and it turns out just as well, shhhh, don't tell wolfgang :)
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