This recipe for light, soft crêpes is perfect for hosting an elegant brunch without all of the fuss. And the best part is these crêpes are a blank canvas. Fill them fruit and cream for a traditional breakfast treat, or try more savory fillings to sate your appetite.

Photo by Erin Stephenson

Creamed-spinach filled crêpes. Photo by Erin Stephenson

Photo by Erin Stephenson

Photo by Erin Stephenson

Chef David Davenport
Bloomington Cooking School
Yields 16 7-inch crepes

4 eggs
1 3/4 cups milk
1 cup flour
1/2 teaspoon salt
1 tablespoon oil
Cooking spray

1. Combine all ingredients in a blender and blend until smooth. If you do not have a blender, beat the eggs, milk, oil, and salt in a bowl. Work one third of the liquid ingredients into the flour until you have a smooth paste. Gradually add remaining liquid until you have a smooth batter that is the consistency of heavy cream.

2. Rest the batter in a refrigerator for 12 hours. Thoroughly remix before use.

3. Lightly coat a 7-inch pan with oil and heat until quite hot. Pour about 2 tablespoons of batter onto the pan and tilt back and forth until the batter coats the pan evenly.

4. Cook until lightly browned on one side, about 30 seconds. Turn and cook briefly on the other side. Turn the crêpe out onto a plate or clean kitchen towel.

5. Repeat steps 3 and 4 for each crêpe.

6. Fill the crêpes with your favorite fruit topping or try something more savory such as creamed spinach.

The crêpes are best used fresh, but may be stacked and covered in plastic and refrigerated for several days or frozen.