Main Dish Crêpes
cup all-purpose flour
Method: Combine all the ingredients, except the half-and-half, in a mixing bowl; beat 2 or 3 minutes, until perfectly smooth. Add half-and-half a little at a time, and mix thoroughly to make a thick cream-like batter. Let the batter stand 1 hour to ensure a more tender crêpe; a longer time in the refrigerator will not cause any harm. Grease the bottom and sides of a heavy (non-stick) frying pan with butter. Pour in batter (1-1/2 T of batter in a 6-1/2 inch pan, 2 T in an 8-inch pan and 1/4 cup in a 10-inch pan); tilt the pan to spread the batter; cook 1 minute until the top is dry and the underside golden. Turn with a spatula or the fingers and cook another minute; roll like a jellyroll and keep warm on a greased pan until all are done. Main dish crêpes can be stuffed with chicken, mushrooms, asparagus, crab, etc.