Crepes

1/2 cup flour
3 large eggs
1 cup milk
1 tbs. olive oil
1/2 tsp. kosher salt butter

-Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
-Heat a 10 inch nonstick skillet over medium heat. Add some butter and spread it around the pan with a brush or the corner of a towel. Add 1/4 cup of the batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
-Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the using your fingers or wooden spoon. Cook for 30 seconds on the second side then slide onto a plate. Keep warm while you repeat the procedure with the remaining batter. Crepes can be stacked 1 atop the other for storage.


Options for filling a crepe is endless but here is a few ideas:
Mushroom and Cheese Crepes:
Spread 1 tsp. condensed cream of mushroom soup onto a crepe. Add 2 tbs. sauteed mushrooms and 1/4 cup shredded Swiss cheese. Fold and heat in a lightly buttered pan until the crepe is slightly crisp and the cheese is melted.
Banana-Chocolate Crepes:
Spread 2 tbs Nutella or other chocolate-hazelnut spread (or chocolate icing)onto each crepe. Cover with 6 or 7 thin slices of banana. Fold crepe in thirds forming a wedge shape. Serve dusted with powdered sugar and/or cocoa powder
Hot Apple Crepes:
Saute 2 peeled, sliced Rome or Golden Delicious apples with 1 tbs. sugar in 2 tbs. butter until browned. Spoon apple mixture into 4 freshly-made crepes. Fold in half.