Sweet and Savory Crepes

I love crepes because they are so diverse.  They can be served as a main dish or dessert and can be filled with just about anything, which is why they are also a great way to use random leftover ingredients from the fridge.  I decided to make them the other night for a fun dessert with John.  I lightly flavored the crepes with lime zest and a little butter and sugar.  Simple and delicious!  There was also enough batter left over for savory crepes the next day. 

Crepes

2 eggs, beaten

1 1/2 cups milk

1 cup flour

1 tbsp oil

1/4 tsp salt

In a medium bowl, combine all ingredients and beat well until combined. 

Heat a lightly greased skillet over medium heat.  Pour batter into skillet in a thin layer.  Cook for a few minutes until top is nearly cooked through.  Add small amount of filling (enough to sufficiently fill the crepe once it is rolled).  Holding the skillet over a plate and using a spatula, lift an edge of the crepe and roll it into itself so that it falls on the plate in a perfect roll.

Turkey, Tomato and Cheese filling:

3 slices smoked turkey, chopped

1/4 cup grape tomatoes, halved

2 tbsp Havarti dill cheese, grated

1 scallion, thinly sliced

salt & pepper

Combine all ingredients and spoon into crepes a few minutes before rolling so the cheese has time to melt.

Lime with Butter and Sugar filling:

Zest of 1 lime

small pat of butter (or more if you like it buttery!)

1 tbsp sugar

Zest the lime over the crepe while it is cooking.  Spread on some butter and sprinkle the sugar just before rolling.