Sweet crepes!

Crepes are a gift from the ancient Europeans, brought to America by the first English settlers of the seventeenth century. Similar to pancakes, the crepe is the original, unleavened griddle cake still enjoyed today. For breakfast, I took the crepe challenge, carefully measuring and cooking my own European breakfast. Though it took a while, cooking each crepe individually, it was well worth it because my breakfast was delicious.

For basic sweet crepes, combine in a blender or food processor until smooth:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup luke warm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
Pinch of salt

Pour the batter into a pitcher or other container with a lip. Cover with plastic wrap and let stand for 30 minutes. Place a nonstick or seasoned crepe pan over medium heat and coat the pan with a little unsalted butter.

Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over using a spatula or your fingers (if you can take the heat!) and cook until the second side lightly browned. Remove the crepe to a piece of wax paper and repeat until you have made all your crepes (makes approximately 12).

I whipped up an apple topping by slicing one apple into thin pieces cooking in butter. Let the apple sugars break down for about 5 minutes and add in sugar and cinnamon.

Roll the crepes, top with apples and sprinkle with crumbled feta cheese. Enjoy this delicious treat!