2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbs melted butter
butter, for the pan
Fillings:
2 cups fresh spinach, braised in a little butter, with a dash of nutmeg and a squeeze of lemon juice
1 slice of american cheese per crepe
1 scallion, light green parts sliced on the bias for garnish
1 banana, with nutella, peanut butter, and tiny chocolate chips to taste
Combine all of the batter ingredients in a blender and pulse to combine. Place batter in the refrigerator for one hour, to let the batter settle (this batter will keep for 48 hours). Heat a small non-stick pan to medium. Coat with butter (note-if you use spray, use butter flavor, as the normal one will leave the crepes a bit bland--although the real butter helps you flip, so choose wisely!). Pour one ounce (yes, I used a shot glass!) of batter on the skillet, and swirl the pan to form the crepe. Cook for 30 seconds, and flip, making sure it's golden brown. Cook for another ten seconds, and place on a plate to reserve. Repeat until the batter is used up, adding more butter to the pan as needed. This should make 17-22 crepes, depending on the size of the pan. Braise your spinach, melting the butter in the bottom of a pot, adding the spinach, salt, pepper, nutmeg, and lemon juice. Stir the spinach until all is wilted. Top your crepe with a slice of cheese, cut into threes to span the diameter. Add spinach, fold over the crepe, and top with some scallion. For the sweet crepe, smooth some peanut butter and nutella down the center. Add the banana and some chocolate chips. Fold the crepe, top with a slice of banana, and add more chips to decorate. Enjoy!