Crêpes With Sugar And Lemon

1. Heat oil in 12-inch nonstick skillet over low heat for at least 10 minutes.
2. While skillet is heating, whisk flour, 1 teaspoon sugar, and salt together in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Wipe out skillet with paper towel, leaving thin film of oil on bottom and sides of pan. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour 1⁄4 cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving until top surface is dry and edges are starting to brown, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Transfer stack of crêpes to large plate and invert second plate over crêpes. Microwave until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Sprinkle half of top crêpe with 1 teaspoon sugar. Fold unsugared bottom half over sugared half, then fold into quarters. Transfer sugared crêpe to second plate. Continue with remaining crêpes. Serve immediately, passing lemon wedges separately.

Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling.

CRÊPES WITH BANANAS AND NUTELLA
Omit 8 teaspoons sprinkling sugar and lemon wedges. Spread 2 teaspoons Nutella over half of each crêpe followed by eight to ten 1⁄4-inch-thick banana slices. Fold crêpes into quarters. Serve immediately.

CRÊPES WITH HONEY AND TOASTED ALMONDS
Omit 8 teaspoons sprinkling sugar and lemon wedges. Drizzle 1 teaspoon honey over half of each crêpe and sprinkle with 2 teaspoons finely chopped toasted sliced almonds and pinch salt. Fold crêpes into quarters. Serve immediately.

CRÊPES WITH CHOCOLATE AND ORANGE
Omit 8 teaspoons sprinkling sugar and lemon wedges. Using fingertips, rub 1 teaspoon finely grated orange zest into 1⁄4 cup sugar. Stir in 2 ounces finely grated bittersweet chocolate. Sprinkle 1-1⁄2 tablespoons chocolate-orange mixture over half of each crêpe. Fold crêpes into quarters. Serve immediately.

CRÊPES WITH DULCE DE LECHE AND TOASTED PECANS
Dulce de leche is a milk-based caramel sauce and spread. Look for it in the international foods aisle of supermarkets or in Latin markets.
Omit 8 teaspoons sprinkling sugar and lemon wedges. Drizzle 1 teaspoon dulce de leche over half of each crêpe and sprinkle with 2 teaspoons finely chopped toasted pecans and small pinch salt. Fold crêpe into quarters. Serve immediately.