crepes: savory or sweet?

I have to say right off the bat that I am not responsible for these beauties. All kudos go to my husband who is the master crepe maker in our home. They turn out light, fluffy and all in one piece. Unlike my failed attempts. I can't seem to flip them without breaking them.

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!

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crepes recipe
3/4 cups flour
1 teaspoon sugar
Pinch salt
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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