I have a pepper thing that I’ll post tomorrow if we have power, but in the meantime, for all you non-Northeast dwellers, here’s a picture of a crêpe filled with apricot jam and topped with maple-calvados tinged whipped cream and the last fall raspberries. I’m slowly weaning the family off of pancakes and getting them into the many versatile joys of crêpes, especially the one savory and then one sweet format that makes for a pretty satisfying brunch.
Cup and a half of flour, same of milk, three eggs, half a stick (or more, if you want) of melted butter and a fat pinch of salt. Whisk it all together hard until frothy. Let it rest for half an hour if you can, then ladle it into a buttered iron skillet and tilt it around to spread into a thin circle. Flip it when the bubbles fix on top. Schmear half with filling, fold twice, top if applicable, eat. Makes about 8.