One of the last nights Taber was here we stumbled upon a darling cafe making crepes to order. Both the delicious smell and jar of Nutella in the window drew us in. I made crepes in school a few weeks ago. We filled half of them with a variety of fresh fruits and the other half with savory vegetables. When I get home I plan on attempting a homemade chocolate hazelnut spread. One without sugar as one of the main ingredients. Crepes can be difficult to make.The first crepe in the pan will not be successful (usually). Don't let it frustrate you, snack on the deconstructed pieces of it as you transform the rest of the batter into beautiful golden blankets.

Fill the crepes with whatever your taste buds desire. Sweet, savory, or a combo of both. Anything goes with these. My favorite crepe from class was a berry banana filling topped with a dark chocolate chili sauce.

BASIC CREPES
INGREDIENTS:
-1/2 cup whole-wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon coconut sugar, (for dessert crepes; optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup 1% organic milk
- 2 canola oil
- 1/2 cup seltzer water, or club soda

DIRECTION;

- Combine whole-wheat flour, all-purpose flour, coconut sugar (if using), salt, eggs, milk and oil in a blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
- If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

**To make a savory crepe batter add dried herbs to the batter.