Good news is I only completely botched the first two. The trick is to spread the batter all over the pan immediately and only flip when the crepe moves very loosely in the pan.
Once I got the method down, I barely had to pay attention. A little buttery and a little crispy, these crepes were light and tasty. Perfect savory or sweet.
Crepes with Cream Filling
adapted from Better Homes & Garden New Cook Book Bridal Edition
Makes 10 crepes
2 eggs, beaten
1 1/2 milk (I used almond milk)
1/2 c all purpose flour
1/2 c whole wheat flour - (If you want to skip the whole wheat, use 1 c of All purpose)
1 T cooking oil
1/4 t salt
2 T butter (for greasing the pan)
Mix together wet ingredient. Slowly stir in sifted flour until mixed. Heat a lightly greased 6 inch skillet. Pour in 1/4 c batter. Spread throughout pan by turning to the sides. Brown. Flip when the crepe moves loosely and flips easily. Grease again and repeat with remaining batter.
1/2 c cream cheese
1/2 c Greek Yogurt
2 T powdered sugar
1 t lemon zest
Combine and mix. Fill 1-2 spoonfuls per crepe. Put in fruit filling of choice. Top with fruit and powdered sugar.