Crêpe Mania

I have a tendency to fall victim to intense food cravings that often continue long enough to be considered a mania.

My current mania has been crêpes. Really, it's not about the crêpe, but what you put in it - sweet crêpes with jam, lemon, sugar, nutella, fruit, etc. are lovely. Savory crêpes are fantastic with veggies, meat and especially cheese. Can't forget the cheese! Two weekends ago I had crêpes for dessert, breakfast, brunch and dinner. I've exercised restraint this weekend, I only had crêpes for dinner tonight.

Savory crêpes with asparagus, chevre and black forest ham.

The recipe I use is from Joy of Cooking (1975 edition) and is very easy.

French Pancakes or Crêpes
Sift:
3/4 cup all-purpose flour

Resift with:
1/2 teaspoon salt
1 teaspoon double-acting baking powder
2 tablespoons powdered sugar (omit for savory crêpes)

Beat:
2 eggs

Add and beat:
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla or 1/2 teaspoon grated lemon rind

Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.