Holy Crepes!

I peer into the frig. Hmmmm, what to make, what to make. I need to grocery shop. I see a few eggs, bits of cheeses, a bunch of asparagus, leftover mashed potatoes...that's it! Crepes!

Jan's Basic Crepe Batter 
2 C. milk
3 eggs
1 1/2 C. flour
pinch salt, 2 TBS. oil

I'm not sure why everyone quakes at the thought of making crepes. You need a non-stick saute pan, wire whisk, spatula and simple techniques (and of course, filling). Fillings can be just about anything, sweet or savory. Experiment! I'm using leftovers; as grandma used to  say--waste not, want not!

Whisk together milk, oil and eggs. All at once, add flour/salt and whisk the dickens out of it.  Use a ladle and pour a dollop of batter into a small, non-stick saute pan preheated to med-high. As soon as the batter hits the pan, swirl to coat evenly on the pan's hot surface by tipping up and around (pic below).

No need to flip, just turn the pan upside down over the plate and they'll flop right out. You'll need to help just a bit by loosening the edges with a rubber spatula just as they look cooked through. The batter shouldn't have any gooey-ness on the surface of the crepe if it's done. Cover the stack with a damp paper towel and set aside while you assemble the filling.
 Don't worry, they won't stick together.

I've peeled the asparagus stems and foraged fresh, spring dandelion greens. Both get lightly steamed, drained and chopped.

I've cut up a medium sized onion, caramelized in butter and deglazed with my current favorite white wine (Moscato--fabulous!!)

Now, for the leftovers. I grated all the cheese bits from the cheese drawer with some shredded mozzarella and combined the above ingredients with the mashed potatoes. I seasoned with garlic powder and nutmeg. One at a time, fill the crepes and roll up. Place them seam side down into the baking pan.

I made a little white sauce to nestle and top the crepes into the non-stick sprayed baking dish. Bake crepes, covered with foil, at 350 degrees for 25 minutes or until just heated through.White Sauce: melt 2 tablespoons butter over med-high heat, add 2 tablespoons flour and whisk for about 3 or 4 minutes. Add about 4 cups milk gradually as you whisk. When it reaches the lump-free gravy consistency you desire, stop adding milk. Add salt to taste.

Beside seared leftover meatloaf, crepes are most nom nom nom-ful!