The Versatile Crêpe with Two Fillings

Thin French pancakes, the well-known crêpes can be filled with either sweet or savoury fillings. You can make them ahead, keep a batch in the fridge or freeze. Even just a slather of jam, a scoop of vanilla ice cream and a drizzle of chocolate sauce makes a super easy dessert!

• 1 cup all-purpose flour
• 1/4 tsp salt
• 3 large eggs
• 1 1/4 cups whole (3%) milk
• 2 tbsp melted butter + more for cooking

1. In a blender combine flour, salt, eggs, milk and 2 tbsp melted butter. Blend until smooth. Chill for 1 hour.
2. Heat an 8-inch crêpe pan or non-stick skillet over medium heat. Brush lightly with melted butter. Pour a scant 1/4 cup batter into the centre of pan, swirling to coat; cook for about 1 minute or until bottom is golden. Turn and cook for 30 seconds longer. Transfer to a plate. Repeat with remaining batter and butter. (Make Ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze in airtight container for up to 1 month).

Strawberry Romanoff Filling: In a bowl combine 3 cups sliced strawberries, 2 tbsp orange juice or orange liqueur, 2 tsp granulated sugar; let stand 10 minutes. Spoon strawberry filling down the centre of each crêpe; top with whipped cream. Roll up and sprinkle with icing sugar.

Brie & Asparagus Filling: In a large saucepan of boiling water, cook 36 spears asparagus (ends snapped) for 2 to 3 minutes or until bright green and slightly tender. Drain on paper towels. Slice 8 oz Brie cheese into 12 slices. To assemble, place 3 asparagus spears down the centre of each crêpe. Top with Brie; roll up. Place in a lightly greased 9 x 13-inch baking dish/pan. Brush with 2 tbsp melted butter. Cover with lid or foil and bake at 350 F oven for 12 to 15 minutes or until heated through. Sprinkle with chopped chives or parsley to serve.

• De Buyer Crêpe Pan
• Le Creuset Toughened Non-Stick Crêpe Pan with Rateau