Crepes for 40

Oops, this somehow didn't get published last week - enjoy a week late. 

Yesterday Bethlehem hosted a Mardi Gras dinner in order to raise funds for Camp Calumet's Campaign for Today which we have pledge $1000 to over 3 years.

I suggested it be a crepe dinner - they are simple to make and with a multitude of filling options, everyone can be happy.  But how do you make crepes for 40 plus people?  Well the same way you make them for 2 people but just many more times.

I started by taking my normal recipe and multiply it by 10.  Then I started flipping crepes - for about 2 hours!  But by sticking them in the oven, they kept nice and warm for serving.

Everyone else brought the fillings - steak, beef stroganoff, curry chicken, spinach & artichoke filling, sauteed veggies, ham, cheese, whipped cream, fresh berries, and various other dessert fillings like chocolate, caramel and Nutella.  Oh what a good meal!



Crepes for 2-4 people
1 cup flour
1 1/4 cup milk
2 eggs
2 tablespoons melted and partly cooled butter

Beat flour and milk together.  Break eggs in separate dish and lightly beat them before adding them to the flour mixture.  Add butter.  If you have time refrigerate for at least an hour.

Heat skillet over medium-high heat until water dances across the top before evaporating.  It is best to use a non-stick skillet and no cooking spray or butter is needed.  If you don't have a non-stick skillet spray the skillet you do have well with cooking spray.

Now is the fancy part - hold skillet in the air while you pour 1-2 tablespoons on one side of skillet.  Swirl skillet to allow batter to spread thinly and evenly.  Add a bit more batter to cover holes or use back of spoon to help spread .  Cook for about 1 minute (until ends pull away from side of skillet) before flipping.  Cook for about 30 seconds on the 2nd side.

Fill with your preference of fillings.  Eat and enjoy!