CREPES

In my family it's tradition to make crepes for breakfast
on a sunday morning!
Me and my son have been making them for a long time and
I have been experimenting lots of different recipes to find
the supreme one.
The recipe I have chosen among them all it hasn't been given
to me by one of my friends in Paris but by a mom of a dear
Italian friend.
I changed it slightly but I'm still calling it:

ANTONINA's CREPES

Ingredients for 8/10 crepes:

1 cup white flour (100 g)
250 dl milk
2 eggs
1 TBS melted butter (15 g)
1 TBS Cognac or white wine or beer


Separate whites from yolks and beat them to obtain soft peaks.
Beat egg yolks, add flour and milk little by little.
Add cognac and butter.
At the end add egg whites and mix gently with a wooden spoon.
Let it rest for 10 minutes.
Warm up a medium frying pan, spread base with butter
(use a solid piece of butter)and spoon in mixture.
Move frying pan around so mixture can spread covering the all pan.

After few minutes (when you start seeing little bubbles) turn crepe upside down with
a spatula and let it cook for couple of minutes or till golden.
If you want a sugar and cinnamon flavored crepe, this is the time you sprinkle it with them so sugar has a little time to melt!

Remove crepe in a plate and repete operation till mixture ends.

For breakfast you will sprinkle crepes with cinnamon and sugar if you want to reproduce an original French crepe or you will spread them with Nutella
if you want them Italian style.
If you then want an American flavor you will cover them with maple syrup and blackberries!

I remember that my aunt would prepare cannelloni with a crepe base instead of pasta.
So use your imagination and create lots of different delicious savory crepes.
My favorite is the traditional ricotta and spinach!