CRÊPES

1. Lightly brush a skillet with butter and place on the stove at medium heat until hot. In a bowl, whisk the milk, flour, and eggs together until smooth. Pour the batter onto the heated skillet at an even consistency by tilting and rotating the skillet to coat the bottom.
2. Once set, flip the crêpe and cook the other side until golden brown. Transfer to a plate and fold twice to form a triangle. Continue this until the batter is done.

BUTTER & BROWN SUGAR TOPPING

1. To make sweet crêpes, top each crêpe with a pat of butter and a sprinkle of brown sugar. You can also add any additional fillings you’d like from Nutella and bananas, strawberry and cream, or a thin spread of jam or jelly.

PORK & PARMESAN FILLING WITH BÉCHAMEL

1.  To make savoury crêpes, preheat the oven to 350⁰ F. Grease a 9×13” baking dish (or line with parchment paper) and set aside.
2. For the sauce, melt butter in a heavy-bottomed saucepan. Add the flour and cook for about 2 minutes, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown.
3. Add the warm milk (see tips below), continuing to stir as the sauce thickens. Bring to a boil over medium high heat. Once boiling, set to low heat before adding salt, pepper, and additional seasonings to taste. Continue to cook, stirring constantly until sauce is thick and then remove from the heat.
4. For the filling, warm butter or oil in a clean pan and cook the chopped onion, with minced garlic, until fragrant (1-2 minutes). Add in your vegetables of choice and cook until softened. Stir in protein and warm until heated through.
5. On an open crêpe, add some of the warmed filling along the centre, cover with a few spoonfuls of sauce, and top with cheese. Roll up the crêpe, tucking in the ends and place into the 9×13” dish.
6. Cover with more sauce, top with parmesan and bake in the oven for 15 minutes. The cheese can be browned more under the broiler for a few minutes if desired.