When I want to think of OZ..

I go to CREPES.

When I lived in Melbourne, Australia, I lived in a share house. There were a ton of different cultures meshed together in the house. There were Germans, Italians, and French that I most connected with. The french are two people that I still keep in contact with today, and skyped recently and continue to see how their lives are. Since they are french, they are naturally good at making crepes.

I love crepes. Savory crepes for breakfast, lunch and dinner or dessert. The only bad part about this blog is that I am hesitant to give out this recipe. It's so easy, I don't want everyone else to make crepes like I do. =) But here it is anyway.

Traditional French Crepes
250g flour
500g milk
3 eggs
1 tbsp vegetable oil
a pinch of salt
(If you have a tbsp of beer, you can add that to make it fluffier)

Slowly blend all of those together, there should be absolutely no lumps. Ideally, you should let it sit for an hour and rest before making them, but you don't have to. Here's what the batter should look like. Super thin.

With that, you should heat a NON STICK pan on medium heat. Add some oil, butter, or pam to the pan. The first crepe (sometimes even two) is like the first pancake syndrome. It isn't bad but the rest are miles better. Now, taking a ladle and pour the mixture in with your dominant hand. I know, it sounds weird but trust me. You're gonna take your non dominant hand and swirl around the pan to get the crepe all over and then pour the excess out back into the bowl. If you do it right, the crepe will look like this before you flip it.

Wait until the edges lift from the pan and then flip. I don't even use a flipper, just my fingers. That's how easy it should be. When the other side is done, flip it again. I was instructed by Roxanne that I was not allowed to use anything but had to do the pan flip. I am pretty good at it at this point, but takes some practice.

This recipe will make like, 20ish crepes. Depends on how thick or thin you can get them. Ideally, they should be as absolutely thin as possible. Like the photo. But it takes practice. It also takes the roll of the wrist correctly and the heat being the correct temperature. Honestly, it takes some practice to get it all right but in the end, it's totally worth it. My favorite thing about this recipe is that it's not full of sugar. You can eat it savory or add the sugar after when you want.

Here are some of my favorite crepe insides..
-Cheese and uncooked egg yolk
-lemon juice and sugar
-fruit of any kind and yogurt (I like strawberries and or blueberries and greek yogurt, but any fruit and any yogurt works)
-Peanut butter and nutella
- brie and jam
-chocolate and...anything

Good luck and happy crepe making!