Crepes

Crepes are my go-to dessert. The ingredients are almost always in my pantry/fridge and I like to think that they aren't entirely unhealthy. I had a major sweets craving recently and got a bit creative with the contents of my pantry.

I highly recommend making your own crepes. Here's the basic recipe and you can fill them with whatever you like:

• 4 eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup flour
• 1 tablespoon sugar
• 1/8 teaspoon fine sea salt
• 3 tablespoons unsalted butter, cut into 12 cubes

Directions

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Let sit for anywhere from 10 to 30 minutes to let the air bubbles dissipate. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. Fill with whatever sounds yummy to you!