Crepe Madness

Here's why you should make some crepes:

• You have all of the ingredients already on hand. Two cups of milk, 2 eggs, 1 1/2 cups of flour, 1 stick of butter, melted, and a pinch of salt. Couldn't be simpler. Whiz the batter in a blender, and let it rest for 30 minutes before cooking.
• They are fun to make. Heat a medium saute pan over high heat, brush with a little melted butter, and pour about 1/3 cup of batter into the pan. Swirl it around to make a thin, even layer. Cook until the edges begin to brown and look dry. Flip with a spatula and cook on the second side for a few seconds. Slide onto a waiting plate. You can stack them like pancakes.
  
• They can be used in so many ways. Stuff them with cottage cheese and fresh fruit for breakfast. Spread them with Nutella and line them with banana slices for lunch. Dress them with sauteed vegetables and ricotta cheese for dinner. Fold them up and nap them with some cheese sauce for a snack.
  

Last nigh, Nick and I made Tyler Florence's recipe for crepes suzette with orange-butter sauce. I was surprised at how easy it was--although our first crepe tore into several pieces, the subsequent efforts came out of the pan flawlessly. Nick learned how to handle a hot pan, swirling and flipping and sliding the finished cakes onto a waiting plate. He also had his first taste of Grand Marnier, which he pronounced "strong" but "tasty."


The final dish was delicious, sweet and rich, bright and citrusy. Next time, I'd use less butter in the orange-butter sauce and maybe cook it down a bit longer. I'd also add a sprig of mint to the ice cream for fun.

The next morning, this is what Nick made himself for breakfast: crepe stuffed with scrambled eggs and garnished with fresh chives from the garden. You know you've got a budding cook in the house when he starts to garnish his breakfast!